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  1. No Access

    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...

    A. R. Sen, B. M. Naveena, Rituparna Banerjee… in Agriculture, Livestock Production and Aqua… (2022)

  2. No Access

    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...

    A. R. Sen, M. Muthukumar, B. M. Naveena… in Journal of Food Science and Technology (2014)

  3. No Access

    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...

    M. Muthukumar, B. M. Naveena, S. Vaithiyanathan… in Journal of Food Science and Technology (2014)

  4. No Access

    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...

    A. R. Sen, B. M. Naveena, M. Muthukumar… in Journal of Food Science and Technology (2014)