Verma et al.

al., 2014). It might be due to the busy lifestyle, increased

condiments (onion, garlic, ginger; 3:1:1) mixture used in

in purchasing power and change in the food habit.

the study were procured from the local market.

However, apart from nutritional the nutritional benefits,

The ingredients for spice mix were procured from local

the marketability of the food products are also directed by

market, cleaned, dried and grinded to fine powder.

the economics of the product.

The spice mix was prepared by mixing different spice

Therefore, the present study was focussed on the

ingredients as per the formulation developed in laboratory

development of the protocol for the processing of fibre

(Table 1). The condiment mix was prepared by mixing

enriched functional pork loaves along with economics of

onion, ginger and garlic paste, respectively in 3:1:1 ratio

preparation of low cost value added pork loaves.

(Table 2).Table salt (Tata Chemicals Ltd., Mumbai), and

refined soybean oil (Fortune, Adani Wilmar Ltd) were

MATERIALS AND METHODS

procured from the local market. All the ingredients were

cleaned and dried in industrial drier at 60±2ºC for 24

Three castrated Large White York shire pigs of 9-12

hours and then pulverized in domestic grinder and stored

months of age, weighing 80-90 kg were purchased from

in a moisture free PET (polyethylene terephthalet) jar

the Livestock Farm, Guru Angad Dev Veterinary and

separately till further use.

Animal Sciences University, Ludhiana. The animals were

slaughtered in experimental slaughter house following the

standard procedure while keeping animal welfare aspects

Methodology for Preparation of pork loaves

in consideration.The carcasses were hot deboned manually

The deboned frozen pork was cut into small chunks and

and the fascia, external fat and other connective tissue were

minced twice in a meat mincer (Mado Eskimo Mew-

removed. The recovered deboned meat was chilled over-

714, Mado, Germany) through 6mm and 4mm plates.

night in refrigerator, packed in low-density polyethylene

Then emulsion was prepared in a bowl chopper (Model:

(LDPE) bags and stored under frozen condition (-18 o C)

TC11, Scharfen, Germany) as per the detailed formulation

till further use. All other ingredients including spice and

given in Table 1. Four treatments were prepared with

Figure 1. Flow diagram for preparation of pork loaves

136

Journal of Animal Research: v.5 n.1. April 2015