Techniques of meat preservation-A review
Meat is the flesh of animals that is rich in protein, iron, zinc, fatty acids, and vitamins.
Because of its nutrient and moisture concentrations, it is a highly perishable product …
Because of its nutrient and moisture concentrations, it is a highly perishable product …
Food grade vinegar acts as an effective tool for short-term meat preservation
The study was designed to evaluate the physico-chemical, microbial and sensorial quality of
beef incorporated with different levels of vinegar at refrigerated storage (4±1ºC). Fresh beef …
beef incorporated with different levels of vinegar at refrigerated storage (4±1ºC). Fresh beef …
Quality of spent hen sausages incorporated with bee honey
The experiment was conducted to find out the effect of bee honey on the sensory,
physicochemical and biochemical properties of spent hen sausages. For this purpose …
physicochemical and biochemical properties of spent hen sausages. For this purpose …
[PDF][PDF] Effect of long coriander leaf (Eryngium foetidum) extract as a natural antioxidant on chicken meatballs during at freezing temperature
The study was envisaged to evaluate the effect of different levels of long coriander
(Eryngium foetidum L.) leaf extract on the quality attributes of chicken meatballs. The chicken …
(Eryngium foetidum L.) leaf extract on the quality attributes of chicken meatballs. The chicken …
Meat microbiota: A conceptual review
Changing life style and food habit increase concern about meat and meat products serving
as vehicles of food-borne cluster of micro-organisms. Major and highly publicized outbreaks …
as vehicles of food-borne cluster of micro-organisms. Major and highly publicized outbreaks …
Comparative study of certain antioxidants-electrolyzed reduced water, tocotrienol and vitamin E in heat-induced oxidative damage and performance in broilers
This study was designed to examine the anti-oxidative effect of electrolyzed reduced water,
tocotrienol and vitamin E on heat-induced oxidative damage and performance in an …
tocotrienol and vitamin E on heat-induced oxidative damage and performance in an …
Combined effect of irradiation and butylated hydroxyanisole on shelf life and quality of beef at ambient temperature
The study was aimed to evaluate the effect of gamma irradiation and butylated
hydroxyanisole (BHA) on meat quality traits and safety of beef. Samples were divided into …
hydroxyanisole (BHA) on meat quality traits and safety of beef. Samples were divided into …
Nutrient and anti-nutrient composition of Henicus whellani (Orthoptera: Stenopelmatidae), an edible ground cricket, in south-eastern Zimbabwe
The purpose of this study was to investigate nutritional and phytochemical composition of
Henicus whellani Chopard, a seasonally occurring ground-dwelling cricket consumed in …
Henicus whellani Chopard, a seasonally occurring ground-dwelling cricket consumed in …
Edible oil marination in broiler meat for short term preservation
The aim of this study was to evaluate the quality and shelf life of raw broiler meat
incorporated with soybean, mustard and flax seed oil under refrigerated storage at 4±1ºC …
incorporated with soybean, mustard and flax seed oil under refrigerated storage at 4±1ºC …
Quality of cattle, buffalo & goat meat keema at different storage temperature
The aim of the study was to compare the quality and safety of meat keema during storage at
spot and refrigeration (4±1 C) temperature for a specific storage period. Six samples of …
spot and refrigeration (4±1 C) temperature for a specific storage period. Six samples of …