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Items where Subject is "600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Meat"

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Number of items at this level: 78.

A

Ali Muhammed, M. and Sri Charan Bindu, B. and Jini, R. and Harish Prashanth, K. V. and Bhaskar, N. (2015) Evaluation of different DNA extraction methods for the detection of adulteration in raw and processed meat through polymerase chain reaction—restriction fragment length polymorphism (PCR-RFLP). Journal of Food Science and Technology, 52 (1). pp. 514-520. ISSN 0022-1155

Amarinder Singh, Bawa (1974) Effect of water activity on the quality of accelerated freeze dried mutton. [Student Project Report] (Submitted)

Archita Baiju, Karipara (2021) Development of probiotic enriched chicken meat bar. [Student Project Report] (Submitted)

Asha, M. R. (2019) Combining effects of Pedicoccus lolii (lactobacillus) and fiber–rich banana pseudo-stem powder on physicochemical properties and storage stability of goat meat burger patties. [Student Project Report] (Submitted)

B

Baliga, B. R. and Madaiah, N. (1971) Preparation of mutton sausages. Journal of Food Science, 36 (4). 607-610, 15 ref..

Baliga, B. R. and Rao, A. S. and Lahiry, N. L. (1969) Prevention of browning in hard boiled eggs during canning. Journal of Food Science and Technology, 6 (3). 200-204, 22 ref..

Baliga, B. R. and Sripathy, N. V. and Iyengar, N. V. R. and Lahiry, N. L. (1960) Some observations on the preparation of meat extract, meat soup cubes and chicken essence. Proceedings of the Symposium on Proteins, Mysore, August. pp. 335-344.

Baskaran, N. and Prakash, V. and Appu Rao, A. G. and Radhakrishnan, A. N. and Savithri, H. S. and Appaji Rao, N. (1989) Mechanism of interaction of O-amino-D-serine with sheep liver serine hydroxymethyltransferase. Biochemistry, 28. pp. 9607-9612.

Bhalerao, S. D. and Mulmuley, G. V. and Ananthakrishna, S. M. and Potty, V. H. (1989) Waste and waste water management in food industry. II. Milk and meat processing. Indian Food Packer, 43 (3). 35-52, 102 ref..

Bhattacharya, R. (1972) Studies on heat penetration characteristics of canned meat products. Masters thesis, Central Food Technological Research Institute.

Bhushan, J. (2018) Effect of tomato and beetroot powder on the oxidation, colour and microbial activity of ketogenic chicken tikkies. [Student Project Report] (Submitted)

C

Cathrine, M. S. B. and Bhaskar, N. and Asha, Martin and Tanaji, G. Kudre (2020) Recovery, physicochemical and functional characteristics of proteins from different meat processing wastewater streams. Environmental Science and Pollution Research, 27. pp. 25119-25131.

Cathrine, M.S. Bethi and Gowthami, Jayprakash and Muthukumar, S. P. and Tanaji, G. Kudre (2021) Application of proteins from different meat processing wastewater streams as a dietary protein source in animal feed. Journal of Environmental Management, 299. p. 113662.

Chatterjee, A. K. (1969) The problems of manufacturing cured meats in India with special reference to ham, bacon and sausage. Indian Food Packer, 23 (5). 17-26, 42 ref..

Chatterjee, A. K. and Baliga, B. R. and Panda, B. and Khabade, V. S. (1968) Bannur: An ideal meat-type sheep. Indian Farming, 18 (4). pp. 54-56.

Chatterjee, A. K. and Baliga, B. R. and Panda, B. and Khabade, V. S. (1969) Carcass evaluation of Bannur and non-Bannur lambs. Indian Food Packer, 23 (1). 5-10, 9 ref..

D

Dani, N. P. (1982) Improvement of sheep for mutton quality. Indian Food Industry, 1. pp. 91-94.

Dani, N. P. and Rajalakshmi, D. and Indira, C. B. and Dhanaraj, S. and Narasimha Rao, D. and Mahendrakar, N. S. (1985) Meat quality in Bannur ram lambs. Indian Journal of Animal Sciences, 55 (12). 1094-1099, 11 ref..

Devika, M. V. (2018) Development of Meat Based Ketogenic Food Products. [Student Project Report] (Submitted)

Dilip, Malani (2013) Animal collagen : Types, sources, recovery and application. Masters thesis, University of Mysore.

H

Haleem, M. A. and Raj, M. S. M. and Anandaswamy, B. (1971) Some aspects of packaging and storage of dressed chicken meat. Indian Food Packer, 25 (5). 16-20, 9 ref..

I

Iyengar, J. R. and Bhatia, B. S. and Lahiry, N. L. and Bhatia, D. S. (1963) Studies on the preparation and storage of dehydrated mutton mince. Indian Journal of Technology, 1 (4). pp. 173-177.

Iyengar, J. R. and Kuppuswamy, S. and Bhatia, D. S. (1965) Effect of cooking on the composition of mutton. Food Technology, 19. pp. 120-122.

Iyengar, J. R. and Kuppuswamy, S. and Bhatia, D. S. (1964) Studies on the tenderising of mutton. Indian Journal of Technology, 2. pp. 409-411.

Iyengar, J. R. and Ramanathan, P. K. and Soumithri, T. C. and Sripathy, N. V. (1969) Preparation of chicken and duck whole egg powders by the flash pasteurization technique. Journal of Food Science and Technology, 6 (3). 179-83, 17 ref..

Iyengar, J. R. and Soumithri, T. C. and Ramaswamy, K. G. and Rao, L. S. S. and Sripathy, N. V. and Rao, R. S. (1969) Chemical composition of whole egg powders (large scale production). Journal of Food Science and Technology, 6 (3). 197-199, 13 ref..

Iyengar, J. R. and Sripathy, N. V. and Rao, R. S. (1969) Studies on the keeping quality of whole egg powder. Journal of Food Science and Technology, 6 (3). 184-86, 21 ref..

Iyengar, J. R. and Sripathy, N. V. and Suryanarayana Rao, R. (1969) Studies on the preparation and storage of whole duck egg powder. Journal of Food Science and Technology, 6 (2). 123-127, 27 ref..

J

Jagannatha Rao, R. and Rathina Raj, K. and Yashoda, K. P. and Narasimha Rao, D. and Mahendrakar, N. S. (1998) Changes during storage in quality of canned meat paste from layer chicken. Indian Food Packer, 52 (4). pp. 34-39.

Jaimee, George and Prakash, M. Halami (2016) High level aminoglycoside resistance in Enterococcus, Pediococcus and Lactobacillus species from farm animals and commercial meat products. Annals of Microbiology, 66. pp. 101-110.

K

Kadkol, S. B. and Ramanathan, P. K. (1965) Meat curing on the laboratory scale. Indian Food Packer, 19 (4). pp. 40-41.

Kavya, C. D. (2019) Egg Yolk Fractions and Their Technological Applications in Food. Masters thesis, Central Food Technological Research Institute.

Kshetrimayum, Amitkumar Singh (2021) Development and characterization of egg sausage added with wheat bran as a dietary fibre. [Student Project Report] (Submitted)

Kuldip Raj, Gupta (1970) Studies on oxidative rancidity of meat and poultry products as related to composition of the carcass storage, temperature and the length of storage period. Masters thesis, Central Food Technological Research Institute.

Kumar, K. R. and Gowramma, R. V. and Naresh, R. and Madhwaraj, M. S. and Mahadeviah, M. (1995) Suitability of flexible pouches for packaging some meat products. Beverage and Food World, 22 (5). pp. 28-31.

M

Madhwaraj, M. S. and Nair, K. K. S. and Kadkol, S. B. and Baliga, B. R. (1983) Corned buff from buffalo meat. Indian Food Packer, 37 (4). 83-87, 7 ref..

Madhwaraj, M. S. and Nair, P. R. and Nair, K. K. S. and Kadkol, S. B. and Baliga, B. R. (1977) Estimation of drained weight in canned meat curry. ISI Bulletin, 29 (8). 279-282, 5 ref..

Madhwaraj, M. S. and Nair, P. R. and Nair, K. K. S. and Kadkol, S. B. and Baliga, B. R. (1978) Estimation of drained weight of canned keema curry - an objective method. ISI Bulletin, 30 (5). pp. 184-185.

Mahendrakar, N. S. and Dani, N. P. and Amla, B. L. (1989) Effect of post-mortem conditioning treatments to sheep carcasses on electrophoretic patterns of muscle proteins. Indian Journal of Meat Science and Technology, 2 (1). pp. 49-54.

Manisha, Rawat (2014) Sausages: A texturized comminuted meat product. Masters thesis, University of Mysuru.

Mohamed Haaris, Khan (2018) Texturized Meat Products: A Technological Overview. Masters thesis, Central Food Technological Research Institute.

Moorjani, M. N. and Lahiry, N. L. (1961) Meat technology. Scope and possibilities in India. Food Science, 10 (4). pp. 90-93.

Mouafo, H. T. and Mbawala, Augustin and Tanaji, G. Kudre and Somashekar, D. (2020) Improvement of the shelf life of raw ground goat meat by using biosurfactants produced by lactobacilli strains as biopreservatives. LWT - Food Science and Technology, 133. p. 110071. ISSN 0023-6438

Mr, Laldanmawia (2016) Evaluation of green tea extract as a natural preservative for meat. [Student Project Report] (Submitted)

Mr, Vijaykumar (2016) Role of Plant Proteins and Gums In Meat Product Development. Masters thesis, University of Mysuru.

Mr., Karan (2015) Role of functional ingredients comminuted meat products. Masters thesis, University of Mysuru.

N

Nair, K. K. S. and Madhwaraj, M. S. and Kadkol, S. B. and Baliga, B. R. and Moorjani, M. N. (1983) Microbial examination of meat of buffalo (Bubalus bubalus Linn.) for the presence of salmonella and staphylococci. Indian Veterinary Journal, 60. pp. 189-192.

Nair, K. K. S. and Narasimha Rao, D. and Nair, R. B. (1996) Effect of spices and organic acids used in traditional meat products on some bacteria. Indian Food Packer, 50 (1). pp. 5-10.

Nair, R. B. and Haleem, M. A. (1985) Some aspects of meat research and product development. Indian Food Packer, 39 (6). pp. 29-34.

Narasimha Rao, D. (1997) Intermediate moisture foods based on meats - a review. Food Reviews International, 13 (4). 519-551, 91 ref..

Narasimha Rao, D. and Panda, P. C. (1976) Salmonellosis through meat and meat products. Livestock Adviser, 1 (11). p. 5.

Norden, Sandup (1972) Factors affecting the tenderness of meat. Masters thesis, Central Food Technological Research Institute.

P

Padda Gurdial, Singh (1975) Effect of graded levels of nitrite on commercial sterility of communited canned pork luncheon meat. [Student Project Report] (Submitted)

Panda, P. C. (1973) Microbial contamination of shell eggs. Poultry Adviser, 6 (3). p. 1.

Pracha, Boonyasirikool (1970) Factors affecting the water holding capacity of meat : Preparation of canned corned beef. Masters thesis, Central Food Technological Research Institute.

Pravin, M. Sakhya (1972) Meat pickle. Masters thesis, Central Food Technological Research Institute.

Priyanka, B. S. and Abhijith, K. S. and Rastogi, N. K. and Raghavarao, K. S. M. S. (2014) Integrated Approach for the Extraction and Purification of IgY from Chicken Egg Yolk. Separation Science and Technology, 49. pp. 562-568.

R

Raghavan, B. and Shankaranarayana, M. L. and Abraham, K. O. and Natarajan, C. P. (1976) Hydrolysed vegetable proteins - their flavour characteristics and applications in meat and meat analoges. Indian Food Packer, 30 (1). 22-27, 25 ref..

Rajalakshmi, D. and Dhanaraj, S. and Nagin, Chand. and Govindarajan, V. S. (1987) Descriptive quality analysis of mutton. Journal of Sensory Studies, 2 (2). 93-118, 27 ref..

Raje Pritish, Sachin (2018) Comparative study on preparation and characterization of gelatin from chicken, sheep and fish skin. [Student Project Report] (Submitted)

Ram Saran, Chaurasiya and Sakhare, P. Z. and Bhaskar, N. and Umesh Hebbar, H. (2015) Efficacy of reverse micellar extracted fruit bromelain in meat tenderization. Journal of Food Science and Technology, 52 (6). pp. 3870-3880.

Ranajit, Bhattacharya (1973) Changes in meat products during heat processing. Masters thesis, Central Food Technological Research Institute.

Rao, D. N. and Murthy, V. S. (1986) Rapid dye reduction tests for the determination of microbiological quality of meat. Journal of Food Technology, 21 (2). 151-157, 12 ref..

Rao, D. N. and Sreenivasamurthy, V. (1985) A note on microbial spoilage of sheep meat at ambient temperature. Journal of Applied Bacteriology, 58 (5). 457-460, 7 ref..

S

Sandup, Norden (1973) Correlation of warner-bratzler shear value and connective tissue in different muscles of the meat carcasses. [Student Project Report] (Submitted)

Selvarajah, R. G. (1970) Quality of meat emulsions. Masters thesis, Central Food Technological Research Institute.

Shakya, P. M. (1973) Studies on changes in mutton pickle during storage. [Student Project Report] (Submitted)

Shivani, Dhaka (2022) Synthetic Meat: Technical, Socio-Political and Regulatory Challenges. Masters thesis, Central Food Technological Research Institute.

Soumithri, T. C. and Iyengar, J. R. (1969) Effect of storage temperature on the bacterial content of egg melange. Journal of Food Science and Technology, 6 (4). 275-278, 6 ref..

Sreenivasulu Reddy, M. and Panda, B. (1969) Chemical changes occurring in shell eggs during storage - a review. Journal of Food Science and Technology (India), 6 (4). pp. 257-262.

Sripathy, N. V. and Baliga, B. R. and Lahiry, N. L. (1961) Meat-based processed soups. Food Science, 10 (7). pp. 206-210.

Sunder Raj, Sharma (1973) Quick curing of meat products. Masters thesis, Central Food Technological Research Institute.

Suprano, Ms (1974) Studies on flavour components of frog leg meat with special reference to chilling and freezing characteristics of frog leg. [Student Project Report] (Submitted)

Sushil, Kumar. and Nair, R. B. and Amla, B. L. (1993) Effect of postmortem chill and frozen storage on protein degradation of broiler rabbit muscles: Analysis by SDS-gel electrophoresis. Indian Journal of Animal Sciences, 63 (10). pp. 1042-1049.

T

Tegang, A. S. and Mbougueng, P. D. and Sachindra, N. M. (2020) Characterization of volatile compounds of liquid smoke flavourings from some tropical hardwoods. Scientific African, 8. e00443.

V

Vaidya, B. N. (1973) Mechanism of colour fixation in cured meat products. Masters thesis, Central Food Technological Research Institute.

Vijay Kumar, Mehrotra (1969) Studies on curing chemicals and organoleptic characteristics of bacon as influenced by different curing techniques. Masters thesis, Central Food Technological Research Institute.

Z

Ziauddin, K. S. and Mahendrakar, N. S. and Rao, D. N. and Ramesh, B. S. and Amla, B. L. (1994) Observation on some chemical and physical characteristics of buffalo meat. Meat Science, 37 (1). pp. 103-114.

This list was generated on Mon Sep 26 05:49:24 2022 IST.