A5055655525- Listeria monocytogenes in Food Safety
- Meat and Animal Product Quality
- Microbial Inactivation Methods
- Food Safety and Hygiene
- Advanced Chemical Sensor Technologies
- Essential Oils and Antimicrobial Activity
- Food Quality and Safety Studies
- Spectroscopy and Chemometric Analyses
- Nutrition, Health and Food Behavior
- Identification and Quantification in Food
- Agronomic Practices and Intercropping Systems
- Agricultural Systems and Practices
- Agricultural Economics and Practices
- Soil Carbon and Nitrogen Dynamics
- GABA and Rice Research
- Plant nutrient uptake and metabolism
- Crop Yield and Soil Fertility
- Animal Nutrition and Physiology
- Ruminant Nutrition and Digestive Physiology
- Livestock Management and Performance Improvement
- Agriculture Sustainability and Environmental Impact
- Anaerobic Digestion and Biogas Production
- Radiation Effects and Dosimetry
- Phosphorus and nutrient management
- Bioenergy crop production and management
Bangladesh Agricultural University
2014-2024
Kangwon National University
2008-2024
Qingdao Agricultural University
2020-2023
Badan Pengkajian dan Penerapan Teknologi
2020
Chungnam National University
2011
Fort Valley State University
1999-2001
United States Department of Agriculture
2000
Agricultural Research Service
2000
Graduate School USA
1996
Abstract Electrolyzed water (EW) has gained immense popularity over the last few decades as a novel broad‐spectrum sanitizer. EW can be produced using tap with table salt singular chemical additive. The application of is sustainable and green concept several advantages traditional cleaning systems including cost effectiveness, ease application, effective disinfection, on‐the‐spot production, safety for human beings environment. These features make it an appropriate sanitizing system use in...
Abstract The practice of utilizing various categories ingredients for marination has been prevalent in both home cooking and the meat industry an extended period. Meat products treated with either alone or combination multiple processes can enhance color, flavor, tenderness, while also improving their shelf life by reducing growth pathogenic microorganisms lipid oxidation. This narrative review aims to examine all recent scientific literature on subjected marination. Through Google Scholar,...
Abstract: Anticmicrobial effect of slightly acidic low concentration electrolyzed water (SlALcEW) and strong (StAEW) on fresh chicken breast meat was evaluated in this study. Meat samples each 10 ± 0.2 g weight 2.5 × cm 2 size were experimentally inoculated with Listeria monocytogenes (ATCC 19115) Salmonella Typhimurium 14028) subjected to dipping treatment (22 °C for min) SlALcEW StAEW. Shelf‐life study conducted noninoculated treated StAEW at storage temperatures 5, 15, 25 °C. Dipping...
This study was performed to explore the deterioration of physicochemical quality beef hind limb during frozen storage at -20℃, affected by repeated freeze-thaw cycles. The effects three successive cycles on were investigated comparing with unfrozen muscle for 80 d keeping -20±1℃. subjected thawing methods and carried out select best one basis properties beef. As number increased, drip loss decreased water holding capacity (WHC) increased (p<0.05) till two then decreased. Cooking in cycle but...
The effects of ultrasound-assisted slightly acidic electrolyzed water thawing (UET), air (AT), (WT) and microwave (MT) on the quality, nutrients microstructure were investigated. UET treatment did not affect lightness (L*) but reduced redness (a*) yellowness (b*) mutton. could better maintain textural properties. group had a higher immobilized lower free water, which was closer to state control group. only effectively inhibited lipid oxidation also loss nutrients, especially minerals....
The present study examined the effectiveness of biogas slurry (liquor from anaerobic digestion process) as a nitrogen source for production maize fodder (Zea mays). Maize was cultivated control (T_0: 0 kg N ha^{-1}) and with 3 different levels slurry-T_1 (60 ha^{-1}), T_2 (70 T_3 (82 ha^{-1})-in randomized block design. parameters studied were plant height, stem circumference, number leaves, leaf area, dry matter yield, nutrient contents in fodder. height circumference significantly (P <...
The objectives of this study were to know the effect repeated freeze-thaw cycles beef on sensory, physicochemical quality and microbiological assessment. effects three successive forelimb investigated comparing with unfrozen fresh for 75 d by keeping at <TEX>$-20{\pm}1^{\circ}C$</TEX>. subjected thawing methods carried out best one. As number increased color odor declined significantly before cook within tenderness, overall acceptability also among after methods. loss dripping decreased...
Effects of alkaline electrolyzed water (AlEW), acidic (AcEW), 100 ppm sodium hypochlorite (NaClO), deionized (DIW), 1% citric acid (CA) alone, and combinations AlEW with CA (AlEW + CA), in reducing the populations spoilage bacteria foodborne pathogens on cabbage were investigated at various dipping times (3, 5, 10 min) different temperatures (1, 20, 40, 50 degrees C). Inhibitory effect selected optimal treatment against Listeria monocytogenes Escherichia coli O157 : H7 also evaluated....
An experiment was carried out to study the effect of cattle slurry on maize fodder (Zea mays) production.Maize produced at 4 levels T 0 (0 ton/ha), 1 (10 2 (12 ton/ha) and 3 (14 in a randomized block design.Agronomic characteristics, plant heights, circumference stems, number leaves, leaf area dry matter yield were measured.Maize height stem significantly (p<0.01)influenced by increasing rate 15, 30, 45 56 days after sowing.Number leaves plants not significant but (p<0.05)among treatment...
The effects of acidic electrolyzed water (AcEW), alkaline (AlEW), 100 ppm sodium hypochlorite (NaClO), and 1% citric acid (CA) alone, combinations AcEW with CA (AcEW + CA) AlEW (AlEW against Bacillus cereus vegetative cells spores was evaluated as a function temperature (25, 30, 40, 50, or 60 degrees C) dipping time (3 6 h). A 3-strain cocktail approximately 10(7) CFU/g inoculated in various cereal grains (brown rice, Job's tear glutinous barley rice). B. were more rapidly inactivated at 40...