2.5.2. Expressible Water

The percentage of expressible water which indicates the water holding capacity of cooked processed meat, was measured using the method of Madane et al. [9]. About 5 g of nugge<sup>t</sup> sample was taken on two layers of Whatman No. 1 filter paper and placed the filter paper with sample in a 50 mL centrifuge tube for centrifugation (REMI NEYA 8, Kolkata, India) at 1500 rpm for 5 min. The sample was re-weighed after centrifugation and expressible water was calculated according to the following equation:

$$\text{Expressible water} \left( \% \right) = \frac{\text{(initial weight} - \text{final weight)}}{\text{initial weight}} \times 100 \tag{4}$$

#### 2.5.3. Total Phenolics Content in Meat Nuggets

Total phenolics content of meat nuggets was analyzed calorimetrically using F-C reagent. Briefly, the meat nugge<sup>t</sup> sample (5 g) was homogenized at 3000 rpm for 2 min in a tube with 15 mL of distilled water. The mixture was shaken vigorously two to three times after adding 9 mL chloroform to separate the lipids. The F-C reagen<sup>t</sup> (500 μL) was added to 1 mL aliquot of the diluted sample (1:4, *v*/*v*) followed by the addition of 1 mL of the sodium carbonate solution (5%). After proper mixing, samples were incubated for 1 h at room temperature and then vortexed. Then absorbance was taken at 700 nm. The results were expressed as mg gallic acid equivalents (GAE)/g of the dry weight of the meat nuggets.

#### 2.5.4. Texture Profile Analysis

The textural properties such as hardness, springiness, gumminess, cohesiveness and chewiness of the control and MSW powder treated goa<sup>t</sup> meat nuggets were measured with the help of a texture analyzer (Stable Micro System Model TA.XT 2i/25, Surrey, UK). The measurement was carried out using central cores of five pieces of each meat sample (2 cm × 2 cm × 2 cm). Each sample was compressed twice (80% of the original height and 2 mm/s crosshead speed) with the help of a compression probe (P 75).

#### 2.5.5. Instrumental Color Attributes

Various color attributes of the meat nuggets were measured using a Hunter Color Lab instrument in which the Hunter L\*, a\*, and b\* values were determined. L\* denoted pure white (100)/pure black (0), a\* +redness/-greenness and b\* +yellowness/-blueness. A light trap/black glass and white tile was used for calibration of instrument. The color attributes of the nugge<sup>t</sup> surfaces were analyzed at three di fferent points.
