A5107802556- Food Science and Nutritional Studies
- Curcumin's Biomedical Applications
- Food Industry and Aquatic Biology
- Humic Substances and Bio-Organic Studies
- Food Chemistry and Fat Analysis
- Meat and Animal Product Quality
- Spectroscopy and Chemometric Analyses
- Genetic and phenotypic traits in livestock
- Hibiscus Plant Research Studies
Central Institute of Post-Harvest Engineering and Technology
2024
This study was undertaken to produce canned meat following an effective and cost-effective technique for having safe hygienic ready product cook along with the determination of its preservation quality. Raw boneless (beef, chevon broiler chicken) collected from local market were subjected three treatments (addition two different preservatives no preservative) replications each. Beef, chicken considered type Na-Nitrite (150g/kg) Nacl (5g/kg) used preservatives. Fresh quality compared in ANOVA...
The present study was undertaken to produce canned beef along with the determination of its preservation quality. Kalojira oil (Nigella sativa), Na-nitrite (NaNO2 ) and common salt (NaCl) were added in treated as preservative groups namely T1 , T2 T3 treatment group respectively. Beef without addition any kept control (T0 each or containing three (03) replications. Data from both fresh raw compared statistically an ANOVA a Completely Randomized Design using General Linier Model Procedures...
The curcumin is an active component of turmeric which highly valued and ingredient many traditional herbal medicines. objective the present experiment was to retain in powder improve quality powder. laid out Completely Randomized Design (CRD) with ten different treatments. An attempt made address concerns about reduction content due curing processing methods prepare high by assessing effect various pre–treatments on chemical physical parameters. results indicated that blanching rhizomes at...
India is one of the largest producers commercial vegetables and spices, including chilli (Capsicum annuum L.). To reduce postharvest losses enhance value addition, green preparation preservation are important. The aim present study to investigate effect different chemical pretreatments on powder quality as well storage its quality. experiment was laid out in Factorial Completely Randomized Design (FCRD) with eight pre-treatments three intervals. significantly lowest L*, a* b* colour values...
The paper presents the application of image analysis and computer vision technology in quality evaluation broiler meat. Computer is a rapid, non-destructive, economic objective inspection technique, which has expanded into many diverse industries. In this experiment, images were captured from pectoralis major muscle at 24 hours post-mortem. software Matlab (R2015a) been used for analysis. physicochemical, proximate, biochemical microbiological tests followed to determine different reference...