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Journal of Meat Science
Year 2021, Volume-16, Issue-1and2 (December)
Print ISSN : 0975-5209
Online ISSN : 2581-6616

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Editorial Note

Review Paper

Technology landscaping in indian meat sector to meet the future demand and strengthening business
A.R. Sen, M. Muthukumar, B.M. Naveena, Girish, S. Patil, Rituparna Banerjee, G.V. Bahskar Reddy, P.K. Mandal, M. Devakrupa

Research Paper

Effect of oatmeal as fat replacer on the quality of low fat Goshtaba prepared by traditional and machine methods
Heena Jalal, Mir Salahuddin, A. H. Sofi, S. A. Wani, M. A. Pal, Arshid Hussain

Effect of machine processing on the quality of animal fat reduced Rista
A.I. Qureshi, S.R. Ahmad, S.A. Wani, A.H. Sofi, M.A. Rather, S. Nadeem, S. Shanaz, S Z Hussain, B. Nazir, T. Nazir

Shelf life of chicken Samosa incorporated with custard apple (Annona squamosa) peel powder
A. G. Lonarkar, K. S. Rathod, R. K. Ambadkar, P. S. Patil, L. G. Dhagare

Effect of incorporation of liver protein hydrolysate on processing characteristics of fibre-enriched meat loaves
Akhilesh K. Verma, Manish Kumar Chatli, Pavan Kumar, Nitin Mehta

Effect of ginger and garlic supplement on biochemical profile and sensory meat quality of japanese Quail
K. Raja Samba Murthy, D. Narendra Nath, Naga Raja K. Kumari, D. Srinivas Kumar

Gelatine extraction from chicken skin as influenced by naoh pretreatment
Sagar Chand, S. K. Mendiratta, Rajiv Kumar Ranjan, Suman Talukder, Faslu C. K. Rehman, Pratap Madane, Pratima Raypa

Quality characteristics of Goshtaba prepared by partial replacement of animal fat with vegetable oil
N.A. Bumla, S.A. Wani, S.R. Ahmad, A.H. Sofi, H.M. Khan, M. Rehman, S. Nabi, M.A. Beigh

Influence of residual blood on the physico-chemical characteristics of beef during postmortem refrigerated storage
Vandana Sasidharan, V. N. Vasudevan, B. Sunil, T. Sathu, V. Ramnath, Arun K. J. Sankar, R. Yazhinidevi

Effect of supplementation of turmeric, black pepper and their combination as phytogenic feed additive on carcass characteristics and organoleptic parameters of japanese quail
V. D. Santhosh Kumar, Narendra Nath, K. Naga Raja, K. Kumari, D. Srinivas Kumar, T. T. Keerthana

Quality attributes of cured and smoked chicken legs using different processing methods
A.S. Nithin, A.R. Sen, Nadeem Fairoze, M. Muthukumar, B.M. Naveena, G. V. Bhaskar Reddy

Differential expression of myofibrillar proteins during chilling and ageing of chevon Semitendinosus muscle
Suresh Devatkal

Research Note

Influence of pre-slaughter environmental temperature on meat quality of crossbred Pigs of Andhra Pradesh
Mallika E. Naga, V. Giridhara Rao, M. Prasanna, A. Shilpa Sree, P. Gowtham, B. Eswara Rao


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