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Chapter
Value Addition in Meat and Fish Products for Human Health and Nutrition
Processing meat or fish into value-added products produces a variety of ready-to-eat or cook products. Recent advancements in processing technology are aimed at its upgradation, diversification, and ensuring q...
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Article
Effects on colour characteristics of buffalo meat during blooming, retail display and using vitamin C during refrigerated storage
Experiments were conducted to determine the effect of blooming, retail display and vitamin C on colour changes/improvement of buffalo meat. To evaluate the effect of blooming, top round cuts of buffalo were al...
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Article
Effect of incorporation of Moringa oleifera leaves extract on quality of ground pork patties
Present study was conducted to evaluate the effect of addition of different levels of Moringa oleifera leaves extract (MLE) and butylated hydroxytoluene (BHT) in raw and cooked pork patties during refrigerated st...
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Article
Colour, myoglobin denaturation and storage stability of raw and cooked mutton chops at different end point cooking temperature
In our study effect of different end point temperature (51 °C, 65 °C, 71 °C and 79 °C) on physicochemical and storage stability of mutton chops were evaluated. The L* (lightness) value and b* (yellowness) incr...
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Chapter
Estimation of the Characteristics of Rare Animals Based on Inverse Sampling at the Second Occasion
Theory has been developed to provide current estimates of the mean measurement (along with their sampling errors) on a characteristic of a rare animal in successive sampling using the (without replacement) inv...