A5101601412- Meat and Animal Product Quality
- Protein Hydrolysis and Bioactive Peptides
- Water Quality Monitoring Technologies
- Phytochemicals and Antioxidant Activities
- Proteins in Food Systems
- Sensory Analysis and Statistical Methods
- Water-Energy-Food Nexus Studies
- Food Science and Nutritional Studies
- Essential Oils and Antimicrobial Activity
- Animal Nutrition and Physiology
- Insect Utilization and Effects
- Nanocomposite Films for Food Packaging
- Bee Products Chemical Analysis
- Food Chemistry and Fat Analysis
- Postharvest Quality and Shelf Life Management
- Animal Genetics and Reproduction
- Fish Ecology and Management Studies
- Medicinal Plants and Neuroprotection
- Pomegranate: compositions and health benefits
- Biochemical effects in animals
- Food Waste Reduction and Sustainability
- Food and Agricultural Sciences
- Muscle metabolism and nutrition
- Agriculture Sustainability and Environmental Impact
- Food composition and properties
Lala Lajpat Rai University of Veterinary and Animal Sciences
2025
Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu
2014-2024
Indian Council of Agricultural Research
2024
Chaudhary Devi Lal University
2024
ES Technology (United Kingdom)
2023
Indian Institute of Wheat and Barley Research
2022
Lalit Narayan Mithila University
2019
Indian Veterinary Research Institute
2003-2015
Narendra Dev University of Agriculture and Technology
2003
In vitro meat production system is the of outside food animals by culturing stem cells derived from farm inside bioreactor using advanced tissue engineering techniques. Besides winning favour animal rights activists for its humane meat, in also circumvents many issues associated with conventional systems, like excessively brutal slaughter animals, nutrition-related diseases, foodborne illnesses, resource use, antibiotic-resistant pathogen strains, and massive emissions methane that...
An attempt was made to develop a bioactive edible film using carrageenan and A. vera gel for enhancing the storage quality of cheese kalari, popular Himalayan cheese, as food-model system. The evaluated various physicomechanical oxidative properties (ABTS (2,2-azino-bis (3-ethylbenzothiazoline-6-sulfonate)) DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activities, total flavonoid phenolic contents). Based on preliminary trials, 1% found be optimum. addition resulted in significant...
Abstract The present study was undertaken to evaluate the effect of different levels pumpkin on quality characteristics chicken sausages. incorporated at three viz. 6, 12 and 18 percent replacing lean meat in formulation. products were analyzed for various physicochemical sensory attributes. pH, emulsion stability, cooking yield, crude protein, ether extract ash content showed significantly (p < 0.05) decreasing trend with increasing incorporation however, there a significant increase...
Abstract The present study was conducted to evaluate the effect of ambient storage on quality attributes aerobically packaged fish curls incorporated with optimum levels different flours. were developed by extrusion technology using meat ( Catla catla ). containing flours viz. 20 percent corn flour, 10 black gram flour and peanut compared control snacks 30 rice assessed for shelf life at temperature. in LDPE (low density polyethylene) pouches evaluated various physicochemical,...
The study was conducted to explore the possibility of utilization Terminalia arjuna as a novel natural preservative in meat products by using chevon sausages model system. Chevon were prepared incorporating different levels T. viz. T1 (0.25%), T2 (0.50%) and T3 (0.75%) assessed for various lipid oxidative stability storage quality parameters under refrigerated (4 ± 1 °C) conditions. showed significant (p < 0.05) effect on treated exhibited significantly lower TBARS (mg malonaldehyde/kg)...
Purpose – This paper aims to focus on the effect of Sorghum bicolour quality characteristics chevon cutlets and evaluate clove oil storage aerobically packaged cutlets. Design/methodology/approach Three levels sorghum flour, namely, 2, 4 6 per cent, were incorporated in formulation, products developed assessed for various physicochemical, sensory, texture colour parameters. Chevon containing optimum level flour treated with (100 ppm) evaluated 15 days under refrigerated conditions (4 ± 1°C)....
The present study was undertaken to evaluate the effect of mincing and added water on quality characteristics chevon cutlets. lean meat minced once, twice thrice, respectively through 4 mm plate physic-chemical sensory parameters. A significant observed with highest scores for juiciness texture products developed from meat. Thus, good cutlets could be prepared by incorporation 5% shredded potato 3% tough less palatable chevon.
Purpose – The purpose of this study was to explore the potential Aloe vera as a novel source natural antioxidant and preservative in muscle foods evaluate effect on storage quality aerobically packaged chicken nuggets. Design/methodology/approach pulp incorporated at various levels, namely, 0, 5, 10 15 per cent, replacing lean meat formulation. products were analyzed for proximate composition, physicochemical sensory parameters. Chicken nuggets with optimum level (10 cent) along control (0...
To evaluate the possibility of utilization processed oats and clove oil for development fibre-enriched designer chevon cutlets, four levels (0, 2, 4 6%) were incorporated by replacing lean meat in formulation. The products developed assessed various physico-chemical, sensory, texture colour parameters. pH, crude fibre, parameters product yellowness value increased significantly (P<0.05) whereas flavour, juiciness overall acceptability decreased with increasing level oat incorporation. Based...