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Effect of salt, kinnow and pomegranate fruit by-product powders on color and oxidative stability of raw ground goat meat during refrigerated storage

Meat science, 2010-06, Vol.85 (2), p.306-311

2010

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Comparative efficacy of pomegranate juice, pomegranate rind powder extract and BHT as antioxidants in cooked chicken patties

Meat science, 2008-12, Vol.80 (4), p.1304-1308

2008

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Effect of dipping in pomegranate (Punica granatum) fruit juice phenolic solution on the shelf life of chicken meat under refrigerated storage (4°C)

Meat science, 2011-07, Vol.88 (3), p.409-414

2011

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Analytical Techniques in Meat Science

1st edition, 2021

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Deciphering proteome changes and meat texture of traditional halal slaughtered spent sheep subjected to low-voltage electrical stimulation and ageing

Indian journal of animal sciences, 2024-04, Vol.94 (4), p.375-380

2024

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Effect of sous vide processing on physicochemical, ultrastructural, microbial and sensory changes in vacuum packaged chicken sausages

Food science and technology international, 2017-01, Vol.23 (1), p.75-85

2017

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Superchilling of poultry meat for improved storage stability

Indian journal of animal sciences, 2022-05, Vol.92 (4), p.477-483

2022

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Quality, composition, and consumer evaluation of meat from slow-growing broilers relative to commercial broilers

Poultry science, 2019-11, Vol.98 (11), p.6177-6186

2019

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Tenderization of buffalo meat using plant proteases from Cucumis trigonus Roxb (Kachri) and Zingiber officinale roscoe (Ginger rhizome)

Meat science, 2004-11, Vol.68 (3), p.363-369

2004

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Mapping the research publication trends among ICAR-Animal Sciences Research Institutes in India: Web of Science-based scientometric study

Indian journal of animal sciences, 2023-09, Vol.93 (9)

2023

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Improvement of shelf-life of buffalo meat using lactic acid, clove oil and vitamin C during retail display

Meat science, 2006-10, Vol.74 (2), p.409-415

2006

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An overview of Indian livestock and meat sector

Indian journal of animal sciences, 2021-08, Vol.91 (4)

2021

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Effect of ammonium hydroxide on ultrastructure and tenderness of buffalo meat

Meat science, 2011-08, Vol.88 (4), p.727-732

2011

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Effects of salt and ammonium hydroxide on the quality of ground buffalo meat

Meat science, 2011-04, Vol.87 (4), p.315-320

2011

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Color-stabilizing effect of lactate on ground beef is packaging-dependent

Meat science, 2010-03, Vol.84 (3), p.329-333

2010

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Traditional halal slaughter without stunning versus slaughter with electrical stunning of sheep (Ovis aries)

Meat science, 2019-02, Vol.148, p.127-136

2019

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Effects of lactate and modified atmospheric packaging on premature browning in cooked ground beef patties

Meat science, 2010-06, Vol.85 (2), p.339-346

2010

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Relationship between the solubility, dosage and antioxidant capacity of carnosic acid in raw and cooked ground buffalo meat patties and chicken patties

Meat science, 2013-10, Vol.95 (2), p.195-202

2013

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Detection of 4-hydroxy-2-nonenal adducts of turkey and chicken myoglobins using mass spectrometry

Food chemistry, 2010-10, Vol.122 (3), p.836-840

2010

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Effect of incorporation of Moringa oleifera leaves extract on quality of ground pork patties

Journal of food science and technology, 2014-11, Vol.51 (11), p.3172-3180

2014

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Effect of Lactates on the Quality of Microwave-Cooked Chicken Patties during Storage

Journal of food science, 2006-11, Vol.71 (9), p.S603-S608

2006

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Genetic diversity and risk factor analysis of drug-resistant Escherichia coli recovered from broiler chicken farms

Comparative immunology, microbiology and infectious diseases, 2023-02, Vol.93, p.101929-101929, Article 101929

2023

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Colour, myoglobin denaturation and storage stability of raw and cooked mutton chops at different end point cooking temperature

Journal of food science and technology, 2014-05, Vol.51 (5), p.970-975

2014

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Effect of chilling, polyphosphate and bicarbonate on quality characteristics of broiler breast meat

British poultry science, 2005-08, Vol.46 (4), p.451-456

2005

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Understanding tenderness variability and ageing changes in buffalo meat: biochemical, ultrastructural and proteome characterization

Animal (Cambridge, England), 2016-06, Vol.10 (6), p.1007-1015

2016

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Effect of salt, kinnow and pomegranate fruit by-product powders on color and oxidative stability of raw ground goat meat during refrigerated storage

Comparative efficacy of pomegranate juice, pomegranate rind powder extract and BHT as antioxidants in cooked chicken patties

Effect of dipping in pomegranate (Punica granatum) fruit juice phenolic solution on the shelf life of chicken meat under refrigerated storage (4°C)

Analytical Techniques in Meat Science

Deciphering proteome changes and meat texture of traditional halal slaughtered spent sheep subjected to low-voltage electrical stimulation and ageing

Effect of sous vide processing on physicochemical, ultrastructural, microbial and sensory changes in vacuum packaged chicken sausages

Superchilling of poultry meat for improved storage stability

Quality, composition, and consumer evaluation of meat from slow-growing broilers relative to commercial broilers

Tenderization of buffalo meat using plant proteases from Cucumis trigonus Roxb (Kachri) and Zingiber officinale roscoe (Ginger rhizome)

Mapping the research publication trends among ICAR-Animal Sciences Research Institutes in India: Web of Science-based scientometric study

Improvement of shelf-life of buffalo meat using lactic acid, clove oil and vitamin C during retail display

An overview of Indian livestock and meat sector

Effect of ammonium hydroxide on ultrastructure and tenderness of buffalo meat

Effects of salt and ammonium hydroxide on the quality of ground buffalo meat

Color-stabilizing effect of lactate on ground beef is packaging-dependent

Traditional halal slaughter without stunning versus slaughter with electrical stunning of sheep (Ovis aries)

Effects of lactate and modified atmospheric packaging on premature browning in cooked ground beef patties

Relationship between the solubility, dosage and antioxidant capacity of carnosic acid in raw and cooked ground buffalo meat patties and chicken patties

Detection of 4-hydroxy-2-nonenal adducts of turkey and chicken myoglobins using mass spectrometry

Effect of incorporation of Moringa oleifera leaves extract on quality of ground pork patties

Effect of Lactates on the Quality of Microwave-Cooked Chicken Patties during Storage

Genetic diversity and risk factor analysis of drug-resistant Escherichia coli recovered from broiler chicken farms

Colour, myoglobin denaturation and storage stability of raw and cooked mutton chops at different end point cooking temperature

Effect of chilling, polyphosphate and bicarbonate on quality characteristics of broiler breast meat

Understanding tenderness variability and ageing changes in buffalo meat: biochemical, ultrastructural and proteome characterization

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