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

Article

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

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..

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..

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..

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..

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..

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.

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

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.

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.

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

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.

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

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.

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..

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.

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..

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..

Spandana Bethi, Cathrine Monica and Gowthami, Jay Prakash and Muthukumar, S. P. and Tanaji, G. Kudre (2023) Utilization of lactobacillus fermented proteins from meat processing wastewaters as a dietary protein source in poultry feed. 3 Biotech, 13. p. 69.

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.

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.

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.

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.

Thesis

Amit, Nath (1994) Applications of polyphosphates in processed meat. Masters thesis, Central Food Technological Research Institute.

Anil Kumar, K. (1993) Binders and fillers used in the preparation of sausages and other meat products. Masters thesis, Central Food Technological Research Institute.

Bhabani Prasad, Pattanaik (1983) Meat content and drained weight of canned meat food products a review : Comparative study of specifications. Masters thesis, Central Food Technological Research Institute.

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

Chittaranjan, Ghosh (1983) Buffalo as a source of meat. Masters thesis, Central Food Technological Research Institute.

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

Dilip, Subba (1985) Influence of processing techniques and ingredients on the quality of cured meat. Masters thesis, Central Food Technological Research Institute.

Himanish, Das (1993) Hurdle technology in developments of shelf stable meat products. Masters thesis, Central Food Technological Research Institute.

Jaipal Singh, Sidhu (1993) Packaging of meat and meat products using flexible films. Masters thesis, Central Food Technological Research Institute.

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

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.

Kwon, Y. J. (1981) Comminuted meat products. Masters thesis, Central Food Technological Research Institute.

Madan Mohan, Ray (1976) Effect of preslaughter conditions on the quality of meat. Masters thesis, Central Food Technological Research Institute.

Mahendrakar, N. S. (1987) Chemical changes in ovine muscle proteins and their correlation with meat tenderness. Doctoral thesis, Central Food Technological Research Institute.

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

Margreta, J. Suting (1981) Recent researches in cured meat and meat products. Masters thesis, Central Food Technological Research Institute.

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

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.

Narasimha Rao, D. (1982) Studies on microflora of prepackaged meat cuts with special reference to pathogenic Staphylococci. Doctoral thesis, Central Food Technological Research Institute.

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

Padmanabha Iyer, R. (1984) A comparative study on the factors influencing microbial spoilage of buffalo, cattle and pig meats. Doctoral thesis, Central Food Technological Research Institute.

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.

Raghuvira Singh, Yadava (1987) Investigation on pre-rigor changes and their influence on quality of goat meat. Doctoral thesis, Central Food Technological Research Institute.

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

Rizwana, . (1993) Intermediate moisture meats. Masters thesis, Central Food Technological Research Institute.

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

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

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

Sushil, Kumar (1988) Studies on the quality of rabbit meat. Doctoral thesis, Central Food Technological Research Institute.

Tapas Kumar, Majumder (1993) Characteristics of pre-rigor meat. Masters thesis, Central Food Technological Research Institute.

Tapomay, Saha (1993) Factors affecting texture of chicken meat. Masters thesis, Central Food Technological Research Institute.

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.

Student Project Report

Abdul Zahir, Ahmedi (1977) Quality control of meat and meat products. [Student Project Report] (Submitted)

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

Amit, Nath (1995) Processing and preservation of chicken slices. [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)

Bhabani Prasad, Pattnaik (1984) Influence of canning operations on drained weight of canned meat products. [Student Project Report] (Submitted)

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

Bindhu, A. (2003) Studies on rapid isolation of listeria species from food products. [Student Project Report] (Submitted)

Chittaranjan, Ghosh (1984) Preparation of ham like product from buffalo meat. [Student Project Report] (Submitted)

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

Dilip, Subba (1986) Study on the effect of processing techniques and curing ingredients on the texture of cured meat. [Student Project Report] (Submitted)

Disha, Pandhare (2023) Smart packaging of chicken meat. [Student Project Report] (Submitted)

Ekta, Jha (2023) Preparation and characterization of goat meat-millet hydrolysate using Lactobacillus casei. [Student Project Report] (Submitted)

Guru Vishwas, S (2023) Development and characterization of egg white-millet hydrolysate using Lactobacillus Casei. [Student Project Report] (Submitted)

Harshita, Yadav (2023) Development of protein rich texturized product like meat analogue. [Student Project Report] (Submitted)

Himanish, Das (1994) Processing and effect of storage and packaging materials on shelf - stability of intermediate moisture meat. [Student Project Report] (Submitted)

Joyce Martina, A. (2024) Extraction of sialoglycoprotein from goat intestine. [Student Project Report] (Submitted)

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

Magied Mona Mohamed, Adb El Magied (1984) Studies on sunflower flour protein isolates and their utilisation. [Student Project Report] (Submitted)

Manika, Gupta (2023) Evaluation of meat product using bioactives from pomegranate. [Student Project Report] (Submitted)

Margreta, J. P. Suting (1982) Effect of additives on the quality of cured pork products. [Student Project Report] (Submitted)

Mishael Leona, Noronha (2024) Development and characterization of fish meat-millet-based papad. [Student Project Report] (Submitted)

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

Nivedita Ravindra, Prabhu (2024) Active packaging of chicken meat. [Student Project Report] (Submitted)

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

Pradeep Kumar, Sharma (1990) Development of chicken sandwich spread. [Student Project Report] (Submitted)

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

Rani, Sahu (2022) Isolation and Biochemical Characterization of Listeria Species from Meat Samples. [Student Project Report] (Submitted)

Sahana, B. S (2023) Nutritional evaluation of plant based meat mimics. [Student Project Report] (Submitted)

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

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

Srushti Suhas, Agawane (2023) Active packaging of chicken meat. [Student Project Report] (Submitted)

Suhana, Maheen (2024) Evaluation of microbiological quality and proximate composition of chicken meat from local shops of mysore. [Student Project Report] (Submitted)

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)

Tapas Kumar, Majumder (1994) Studies on Processing and Storage of meat loaf from pre-rigor meat. [Student Project Report] (Submitted)

Yvonne, M. Hall (1981) Report on the visit to Central Food Technological Research Institute, Centre for Advanced Research and Development, Mysore, India. [Student Project Report] (Submitted)