Results 11 to 20 of about 5,193 (114)

Effect of incorporation of calcium lactate on physico-chemical, textural, and sensory properties of restructured buffalo meat loaves [PDF]

Veterinary World, 2016
Aim: The present study was conducted to develop a functional meat product by fortifying calcium (in the form of calcium lactate) with restructured buffalo meat loaf (RBML).
A. Irshad , B. D. Sharma , S. R. Ahmed , S. Talukder , O. P. Malav , Ashish Kumar   +5 more
doaj   +1 more source

DEVELOPMENT AND EVALUATION OF PET KIBBLES USING MEAT-CUM-BONE MEAL [PDF]

Journal of Veterinary and Animal Sciences, 2017
A study was carried out to develop a suitable formulary for pet kibbles by using meat-cum-bone meal (MCBM) and to evaluate their nutritional quality and palatability. The developed pet kibbles were formulated with cereal flour mix (33%), buffalo meat (25%
P. Kuleswan, T. Sathu, P. Kuttinarayanan, V.N. Vasudevan, A. Irshad, P. Gunasekaran, S. Prajwal   +6 more
doaj  

Rumen degradability and whole tract digestibility of flavonolignans from milk thistle (Silybum marianum) fruit expeller in dairy cows

Czech Journal of Animal Science, 2011
The objective of this study was to determine rumen degradability and total digestibility of flavonolignans from a milk thistle fruit expeller in dairy cows considering milk production and changes in plasma flavonolignans.
L. Křížová, J. Watzková, J. Třináctý, M. Richter, M. Buchta   +4 more
doaj   +1 more source

Antioxidant and Antimicrobial Efficacy of Sapota Powder in Pork Patties Stored under Different Packaging Conditions

Food Science of Animal Resources, 2018
The present study was undertaken to assess the efficacy of sapota powder (SP) as natural preservatives and its better utilization in food processing with the incorporation of various levels of SP (2, 4, and 6%) by replacing lean meat.
Pavan Kumar, Manish Kumar Chatli, Nitin Mehta, Om Prakash Malav, Akhilesh Kumar Verma, Devendra Kumar, Manjeet Rathour   +6 more
doaj   +1 more source

Quality and Acceptability of Meat Nuggets with Fresh Gel [PDF]

Asian-Australasian Journal of Animal Sciences, 2016
Aloe vera has been used worldwide for pharmaceutical, food, and cosmetic industries due to its wide biological activities. However, quality improvement of low fat meat products and their acceptability with added Aloe vera gel (AVG) is scanty.
V. Rajkumar, Arun K. Verma, G. Patra, S. Pradhan, S. Biswas, P. Chauhan, Arun K. Das   +6 more
doaj   +1 more source

Development of on package indicator sensor for real-time monitoring of meat quality [PDF]

Veterinary World, 2015
Aim: The aim was to develop an indicator sensor for real-time monitoring of meat quality and to compare the response of indicator sensor with meat quality parameters at ambient temperature.
Vivek Shukla, G. Kandeepan , M. R. Vishnuraj   +2 more
doaj   +1 more source

Comparative Efficacy of Synthetic and Natural Tenderizers on Quality Characteristics of Restructured Spent Hen Meat Slices (RSHS)

Food Science of Animal Resources, 2019
In the present study, comparative efficacy of natural as well as synthetic tenderizers on the quality characteristics of restructured spent hen meat slices (RSHS) was studied. Four different batches of RSHS viz. Control (without any tenderizer), T1 (1.25%
Rushikesh Ambadasrao Kantale, Pavan Kumar, Nitin Mehta, Manish Kumar Chatli, Om Prakash Malav, Amanpreet Kaur, Rajesh Vishwanath Wagh   +6 more
doaj   +1 more source

PALATABILITY PROFILE OF SELECTED BUFFALO AND BOVINE MUSCLES [PDF]

Journal of Veterinary and Animal Sciences, 2017
A study was undertaken to assess the palatability attributes of ten selected buffalo and bovine muscles and to compare these attributes within and between the two species.
S. Prajwal, V.N. Vasudevan, P. Kuttinarayanan, T. Sathu, A.R. Sreeranjini, P. Poobal, P. Gunasekaran, P. Kuleswan   +7 more
doaj  

SPECIES IDENTIFICATION OF FRESH AND COOKED MEAT BASED ON PCR-RFLP TECHNIQUE* [PDF]

Journal of Veterinary and Animal Sciences, 2018
Adulteration of higher quality meat with cheaper or inferior quality meat is prevalent in the meat industry. Identification of meat from closely related meat species based on morphological features of meat is very difficult and it becomes even worse if ...
M.C. Ajith, T. Sathu, V.N. Vasudevan, B. Sunil, A. Irshad, T.V. Aravindakshan, A.J. Sharon, P. Athira   +7 more
doaj  

Informal trade in livestock and livestock products.

Revue scientifique et technique (International Office of Epizootics), 2020
Informal trade in livestock and livestock products is of special concern because of the risk of spreading animal and human diseases. At the same time, informal trade can contribute to people's livelihoods and food security, especially in lowand middle-income countries. Informal trade may involve legal or illegal products.
Grace, Delia, Little, P.
openaire   +4 more sources