A5031515809- Meat and Animal Product Quality
- Radiation Effects and Dosimetry
- Food Quality and Safety Studies
- Animal Nutrition and Physiology
- Food Industry and Aquatic Biology
- Nigella sativa pharmacological applications
- Advanced Chemical Sensor Technologies
- Identification and Quantification in Food
Bangladesh Agricultural University
2019-2023
The present study was undertaken to assay the effects of gamma irradiation on fresh mutton compared with non-irradiated mutton. For this purpose meat samples were divided into four treatments. experiment conducted treated 60Co having dose 0 (T0), 1.5 (T1), 2 (T2) and 4 kGy (T3) stored in 0, 30 60 days at -20ºC estimate effect proximate, sensory, physicochemical, biochemical microbial changes Proximate analysis (DM, CP, EE, Ash), physicochemical bio-chemical tests (pH value, cooking loss, PV,...
The experiment was conducted on fresh broiler meat treated with 60Co gamma irradiation having dose of 0 (T0), 1 (T1), 2 (T2) and 3.5 kGy (T3)) stored 0, 30 60 days at -20ºC to estimate the effect proximate, sensory, physicochemical, biochemical microbial changes in meat. Factorial (4x3) completely randomized design (CRD) replicated three times per cell applied study variation among treatment combination. Color changed significantly (p<0.05) higher doses. DM, EE, CP increased, Ash pH...
The experiment was conducted on fresh indigenous chicken meat treated with 0 (non-irradiated), 1, 2 and 3 kGy 60Co gamma irradiation stored for 0, 30 60 days at -20ºC to investigate the effects proximate components, sensory attributes, physicochemical, biochemical microbial changes in quality. Data were analyzed under 4x3 factor CRD design of GLM procedure SAS statistical package. results showed that groups had significantly (p<0.05) higher color tenderness compared non-irradiated group....
The study was aimed to evaluate the effect of gamma irradiation and butylated hydroxyanisole (BHA) on meat quality traits safety beef. Samples were divided into four treatment groups treated with 0.01% BHA ray having T0 (Control), T1 (3 kGy), T2 (5 kGy) T3 (7 respectively. analyses conducted at 0, 3, 5 7 days interval. in completely randomized factorial (CRD) design. Traits evaluated color value (L*, a*, b*), pH, drip loss, cooking ERV WHC, DM, moisture, CP, fat, ash, thiobarbituric acid...
This study investigated the impact of six different doneness temperatures (rare, medium-rare, me- dium, medium-well, well-done, and very well-done) on sensory qualities, physicochemical properties, microbiological characteristics indigenous beef from Bangladesh. The was cooked at following temperatures: Rare: 52 °C, Medium-rare: 57 Medium: 65 Medium- well: 66 Well-done: 71 Very 80 °C. results demonstrated that qualities meat varied dramatically with cooking temperature. Rare had most soft...
The study aimed to evaluate the sensory, nutritional, and physicochemical characteristics of meat from crossbred cattle (CBC) indigenous (IC) at different time intervals. Samples M. longissimus dorsi muscle were collected three Holstein-Friesian in Mymensingh district. analysis included two treatments based on genotype intervals, labeled T0 (0 hours) T24 (24 hours), was conducted using a 2×2 factorial design completely randomized format. assessed various factors such as sensory attributes...