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  1. No Access

    Article

    Authentication of traditional meat products (Haleem) sold in India: a first report confirming species mislabelling

    Traditional meat products like Haleem play a pivotal role in the culinary landscapes of Indian consumers, along with high economic value and business potential. Due to anticipated gains associated with adulter...

    M. R. Vishnuraj, S. Vaithiyanathan… in Journal of Food Science and Technology (2024)

  2. No Access

    Article

    Duplex real-time PCR assay with high-resolution melt analysis for the detection and quantification of Listeria species and Listeria monocytogenes in meat products

    Listeria contamination in foods of animal origin is one of the most concerning food safety issues. A duplex, SYBR green-based, real-time PCR assay was developed with high-resolution melting analysis-based differe...

    M. R. Vishnuraj, G. Ajay, N. Aravind Kumar… in Journal of Food Science and Technology (2023)

  3. No Access

    Article

    Authentication of camel meat using species-specific PCR and PCR-RFLP

    In India and some of the African countries, one of the unconventional meats receiving the latest attention in meat adulteration is camel meat. So, the objective of this study was to develop a species-specific ...

    S. Vaithiyanathan, M. R. Vishnuraj… in Journal of Food Science and Technology (2021)

  4. No Access

    Article

    Species identification of cattle and buffalo fat through PCR assay

    A method was standardized to isolate quality DNA from cattle and buffalo fat for species identification using QIAamp DNA stool mini kit. The quality of the DNA was sufficient enough to amplify universal primer...

    S. Vaithiyanathan, V. V. Kulkarni in Journal of Food Science and Technology (2016)

  5. 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)

  6. 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)

  7. No Access

    Article

    A rapid method for authentication of Buffalo (Bubalus bubalis) meat by Alkaline Lysis method of DNA extraction and species specific polymerase chain reaction

    Buffalo (Bubalus bubalis) meat is a major item of export from India but export of beef i.e. meat from cattle (Bos indicus) is prohibited. Also, adulteration of buffalo meat with that of beef (meat from cattle) is...

    P. S. Girish, S. Haunshi, S. Vaithiyanathan… in Journal of Food Science and Technology (2013)