Int.J.Curr.Microbiol.App.Sci (2021) 10(01): 1184-1194 International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 10 Number 01 (2021) Journal homepage: http://www.ijcmas.com Original Research Article https://doi.org/10.20546/ijcmas.2021.1001.142 Documentation and Evaluation of Traditional Meat Products of North Malabar Renuka Nayar1, Kavitha Rajagopal1, Solomon Rajkumar1* and Magna Thomas2 1Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Kerala Veterinary and Animal Sciences University, Pookode, Lakkidi PO- 673576, Wayanad, Kerala, India 2Department of Dairy Science, College of Veterinary and Animal Sciences, Kerala Veterinary and Animal Sciences University, Pookode, Lakkidi PO- 673576, Wayanad, Kerala, India *Corresponding author ABSTRACT Traditional meat products with their unique sensory attributes have known K e yw or ds to hold tremendous mass appeal, usually with high nutritional value. Kerala Beef, Chicken, cuisine is a unique blend of indigenous and exotic dishes adapted to local Meat protein, culinary culture. Ethnic meat products from the Northern Malabar region Proximate have been described in several popular culinary books. However, there has composition, Traditional foods been limited scientific documentation of these products and the estimation of their nutritive value. A field survey was conducted in four districts of Article Info North Malabar region of Kerala viz., Kasaragod, Kannur, Kozhikode and Accepted: Wayanad for creating a database of the major and popular ethnic meat 12 December 2020 Available Online: products of the region. A total of 24ethnic meat products of the North 10 January 2021 Malabar region of Kerala have been cataloged and the proximate composition of five selected products has been described in this study. Introduction usually with high nutritional value, produced on a small scale, using ingredients and Globally the livestock sector is highly procedures from ancient times (Laranjo et al., dynamic and in developing countries, there is 2017). All over the world, different processes a rapid increase in the demand for livestock are used to preserve meat and the traditional products (Thornton, 2010). The traditions and knowledge of people living in different culture influence meat consumption to a great regions gave rise to a great diversity of meat extent in India(Devi et al., 2014). Traditional products according to their traditions and meat products are high sensory quality foods, historic use. These traditional processes, their 1184 Int.J.Curr.Microbiol.App.Sci (2021) 10(01): 1184-1194 particularities, and their effect on the quality easy accessibility of this knowledge base, a and safety of meat products are important systematic mapping and documentation is research topics. However, lesser efforts are essential. There are traditional products which being laid to convert this actual knowledge to are popular either in a group of people or to a engaging knowledge. limited geographical region. There is wide acceptance for these products among other Kerala is the southernmost state on India's communities in these areas, especially during tropical Malabar Coast of the Arabian Sea. religious festivals. These delicacies which Kerala has its food heritage and the cuisine of presently are limited in use in the local areas the land is linked to the history, geography, have to be popularized in other parts of demography, and culture of the land. For over Kerala as well as outside the state. Ethnic 2000 years, Kerala had been visited by traders meat products from the Northern Malabar from Greece, Rome, Mediterranean, European region have been described in several popular and Arab countries, mainly for the spices culinary books. However, there has been from Malabar. As a result of the trade limited scientific documentation of these relationship and cultural influence, Kerala products and the estimation of their nutritive cuisine is a unique blend of indigenous and value. Considering the diversities of the exotic dishes adapted to local culinary culture. ethnic meat products, several popular The styles of cooking as well as recipes of the products have been identified in this study to erstwhile Travancore and Kochi, respectively document the uniqueness in their ingredients in the south and central parts of Kerala and and cooking method, the pattern of Malabar in the north Kerala vary widely. consumption of these dishes, and their Dishes from the Travancore region are proximate composition. influenced by colonial cuisine adapted by the Syrian Christians. Malabar area especially the Materials and Methods northern part of Malabar had been influenced by Arabs and has a variety of non-vegetarian A field survey was conducted in four districts dishes probably of Arab origin propagated by of North Malabar region of Kerala viz., Muslims. Besides their historic and cultural Kasaragod, Kannur, Kozhikode and Wayanad influences, Islam and Christianity contributed for creating a database of the major and distinctive styles to Kerala cuisine. popular ethnic meat products of the region. While the temporal changes in meat Information regarding the products qualifying production has witnessed a steady growth, the for the study was gathered from local market share of processed meat products in caterers/cooks, bakers, and housewives. These India accounts for hardly one percent. This respondents were interacted with and the could be attributed to the lesser regard by the information was documented based on direct population of the region to recognized observation. processed products especially of the western countries, like ham, patties or sausages. Processing of the selected products was However, traditional meat products with their standardized at the Department of Livestock unique sensory attributes have known to hold Products Technology, College of Veterinary tremendous mass appeal (Anjaneyulu et al., and Animal Sciences, Pookode, Wayanad 2008). concerning the formulation, processing, and storage. A total of five popular products were For the conservation of knowledge on the analyzed for the proximate composition as per ethnic meat products in Kerala as well for AOAC(Cunniff, 1995). 1185 Int.J.Curr.Microbiol.App.Sci (2021) 10(01): 1184-1194 Results and Discussion be extended (Das and Radhakrishna, 2001; Das and Jayaraman, 2003). Thermal North Malabar population has their ethnic processing in retort pouches to extend shelf meat products that are prepared according to life has been successfully documented for the knowledge handed down through different meat products by many researchers; generations. A total of 24ethnic meat products like chicken meat (Lyon and Klose, 1981), of the North Malabar region of Kerala have beef stew (Cremer and Pizzimenti, 1992), been cataloged in Table 1. The proximate beef curries(Koo et al., 1993), Chettinad composition of five selected products have chicken curry (Rajkumar et al., 2010) and been described in Table 2. Photographs of pork curry (Girish et al., 2018). selected meat products are represented in the figures (1-8). Kerala is popular for its wide range of tropical spices and herbs. Traditionally, meats are Seasoned and curried meat products seasoned with salt, spices, and herbs to preserve and to enhance the organoleptic Curried meat products are spicy Indian properties. Kozhivaraval is chicken cooked traditional food products prepared with meat, with grated coconut, condiments, and spices vegetables, spices, and condiments (Girish et without gravy. Erachisukka is beef cooked al., 2018). Varuthaarachakozhi curry and with grated coconut, condiments, and spices Kozhivarattiyathu are the most commonly in earthen pot without oil. Kozhinirachathu is made curry products of Malabar which are whole spring chicken stuffed with spices and cooked in water as a medium with grated hard-boiled eggs deep-fried or roasted. coconut, seasonings and spices whereas, in Aattinkalchuttathu and Aattinthala are curries like chicken stew, mutton seasoned goat legs and head, respectively. pachamallythenga pal, coconut milk is added to get desired consistency to the gravy. Meat The antimicrobial and antioxidant effects of curry is usually served with steamed rice and different spices on rista, a traditional meat also with traditional rice and wheat product from Jammu and Kashmir has been preparations like vellappam, vattayappam, evaluated during ambient and refrigerated idiyappam/noolappam, pathiri, puttuchappati, (4±1°C) conditions for 25 days of storage and paratha etc. However, Kozhikadambu/ demonstrated that clove spice used in the rista kozhipidi or Kakkaoroti/Kunjipathiri is the is highly effective against microbial growth chicken/meat curry served with rice and lipid oxidation and show greater potential dumplings. Similarly, Eenthupidi is a chicken as a natural antioxidant and sensory attributes curry served with queen palm sago (Cycas in the product during storage (Mir et al., circinalis) dumplings. 2017). Similarly, the antimicrobial activity of six Indian spice extracts which have been The ideal ratio of meat to gravy ratio for the traditionally used in folk medicine has been curried product should be 60:40 (Anjaneyulu evaluated and tested against three potent et al., 2008). Chilling or freezing is the most foodborne pathogens, namely Escherichia common method of storing meat curries in coli, Staphylococcus aureus, and Bacillus households. Chicken curry made from cereus and the results showed that the extracts deboned broiler