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Not AvailableEffects of salt, kinnow and pomegranate fruit by-product powders on color and oxidative stability of raw ground goat meat stored at 4 ± 1 °C was evaluated. Five treatments evaluated include: control (only meat), MS (meat + 2% salt), KRP (meat + 2% salt + 2% kinnow rind powder), PRP (meat + 2% salt + 2% pomegranate rind powder) and PSP (meat + 2% salt + 2% pomegranate seed powder). Addition of salt resulted in reduction of redness scores. Lightness increased in control and unchanged in others during storage. Redness scores declined and yellowness showed inconsistent changes during storage. Thiobarbituric acid reactive substances (TBARS) values were higher (P PRP > KRP > control > MS. Therefore, these powders have potential to be used as natural antioxidants to minimize the auto-oxidation and salt induced lipid oxidation in raw ground goat meat.Not Availabl

Current Proteomics

Not AvailableProteomic tools were extensively used to understand the relationship between muscle proteome and conversion of muscle to meat, post-mortem proteolysis, meat texture, and variation in meat color. Developments in proteomic tools have also resulted in their application for addressing the safety and authenticity issues including meat species identification, detection of animal by-products, non-meat ingredients and tissues in meat products, traceability, identification of genetically modified ingredients, chemical residues and other harmful substances. Proteomic tools are also being used in some of the potential areas viz, understanding the effect of animal transportation, stunning, slaughter stress, halal authentication and issues related to animal welfare. Emerging advances in proteomic and peptidomic technologies and their application in traceability, meat microbiology, safety and authentication is taking a major stride as an interesting and complementary alternative to DNA based methods currently in use. Future research in meat science need to be linked to emerging metabolomic, lipidomic and other omic technologies for ensuring integrated meat quality and safety management. In this paper, a comprehensive overview of the use of proteomics for the assessment of quality and safety in meat value chain and their potential application is discussed

Climate smart livestock production and processing: an approach for sustainable food security

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Not AvailableWaste products from processing of fruit and vegetables offer a practical and economic source of potentantioxidants that could replace synthetic preservatives. Pomegranate (Punicagranatum) is an important source of bioactive compounds and has been used for folk medicine for many centuries. Most pomegranate fruit parts are knownto possess enormous antioxidant activity. While substantial data exists in favour of use of polyphenols from green tea,rosemary, berry fruits, sage, and other herbs as natural antioxidants, interest in antioxidant properties of polyphenols from pomegranate has recently emerged. The utilisation of pomegranate fruits for meat processing and its potentialhealth benefits are not well understood. Hence the present article focuses on benefits of incorporating pomegranatejuice or rind powder extract in meat and meat products.Not Availabl

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Not AvailableBuffaloes (Bubalus bubalis) are large-ruminant animals that play an important role in the lives of millions of human beings as a source of milk, meat, draught power, transportation, and on-farm manure in several developing countries of Asia, including India. Disease resistance, the ability to adapt to various climatic conditions, greater digestibility of poor quality pasture, faster growth, and body weight gain in buffaloes shows their versatility and ability to positively contribute towards sustainable livestock production. Buffalo meat is almost similar to beef in terms of composition, quality, and organoleptic characteristics and has an added advantage of less fat, cholesterol, and calories. Buffalo meat also has superior processing characteristics and is suitable for development of value-added meat products. Buffalo production makes an important contribution to economic development, rural livelihood, poverty alleviation, and meets the fast-growing demand for animal protein requirement.Not Availabl

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Not AvailableCommercially reared market age (6 to 8 weeks) broilers (n=200) of mixed sex were studied for color variation in two poultry processing units of Hyderabad city, India over a six months period. Bruised, unbruised and overscalded leg tissues were evaluated for pH, CIE color values, cook loss% and Water holding capacity (WHC). The leg cuts were stored at refrigerated temperature (1°C) and pH, CIE color values, microbial counts and sensory odor scores were recorded on 0, 3, 6 and 9th day of storage. The majority of bruises were found in leg and wing region. Dislocated femurs associated with bruises were most frequently (10.76%) observed followed by wing dislocation (4.61%). Significantly (P0.05) between bruised and unbruised sample. Bruised and over scalded leg tissues exhibited spoiled odor on 9th day of refrigerated storage where as no off odor was detected in unbruised broiler leg tissue. From the present study it is concluded that color variation observed in broiler carcasses in commercial poultry processing units of Hyderabad city were mostly because of over scalding and dislocated femur with bruises, which resulted in lower shelf life.Not Availabl

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Not AvailableCritical Reviews in food Science and NutritionNot Availabl