Results 11 to 20 of about 98,957 (260)

Effect of wheat bran and dried carrot pomace addition on quality characteristics of chicken sausage [PDF]

Asian-Australasian Journal of Animal Sciences, 2018
Objective Effect of addition of wheat bran (WB) and dried carrot pomace (DCP) on sensory, textural, colour, physico-chemical and nutritional characteristics of chicken sausage were evaluated. Methods WB and DCP were used as a source of dietary fibre at 3%
Sanjay Yadav, Ashok K. Pathera, Rayees Ul Islam, Ashok K. Malik, Diwakar P. Sharma   +4 more
doaj   +1 more source

Bacterial Multidrug Efflux Pumps at the Frontline of Antimicrobial Resistance: An Overview

Antibiotics, 2022
Multidrug efflux pumps function at the frontline to protect bacteria against antimicrobials by decreasing the intracellular concentration of drugs. This protective barrier consists of a series of transporter proteins, which are located in the bacterial ...
Lulu Huang, Cuirong Wu, Haijiao Gao, Chao Xu, Menghong Dai, Lingli Huang, Haihong Hao, Xu Wang, Guyue Cheng   +8 more
doaj   +1 more source

Optimization of Processing Conditions of Chinese Smoke-cured Bacon (Larou) with a New Natural Coating Solution during Storage Period

Food Science of Animal Resources, 2018
The study aims to determine the optimum sterilization rate and water activity of Chinese traditional smoke-cured bacon product (Larou) in the preservation with natural coating solution.
Na Liu, Qiujin Zhu, Xuefeng Zeng, Bowen Yang, Meilian Liang, Li Deng, Laping He, Cai Liang, Ruping Zhang, Juan Zhou   +9 more
doaj   +1 more source

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  

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

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

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

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

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