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The authors are thankful to Hon'ble Vice-. Chancellor, West Bengal University of Animal and. Fishery Sciences and the Dean, Faculty of Veterinary and Animal ...

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AJAS

The

THE ASIAN JOURNAL OF ANIMAL SCIENCE

DOI : 10.15740/HAS/TAJAS/11.1/30-32

Volume 11 | Issue 1 | June, 2016 | 30-32

Visit us | www.researchjournal.co.in

 e ISSN–0976–8963

RESEARCH ARTICLE.........

Effect of different cooking procedures on microbiological quality of chevon meat balls RICHA RAI, DEBASHIS BHATTACHARYYA, PRAVEEN KUMAR PRAVEEN, SUBHA GANGULY, NIRUPAMA DALAI AND SHASHANK SHEKHAR

Author for Corresponding SUBHA GANGULY Department of Veterinary Microbiology, Arawali Veterinary College, Rajasthan University of Veterinary and Animal Sciences, SIKAR (RAJASTHAN) INDIA Email: [email protected]

See end of the article for Coopted authors’

ABSTRACT...... In this research, the effects of different cooking processes (pan fried and microwave cooking) on microbiological quality of the raw and cooked chevon meatballs were studied. Microbial flora of the raw meatballs was as follows: total plate count, 5.98±0.235 (log cfu/g); yeast and mould, 4.80±0.328 (log cfu/g); coliforms, 3.05±0.433 (log cfu/g). Highly significant (P