Zobrazeno 1 - 10
of 89
pro vyhledávání: '"A. Kalaikannan"'
Autor:
C. O. Vinayananda, R. Narendra Babu, V. Appa Rao, A. Kalaikannan, K. Vijayarani, S. Ramesh, Serma Saravana Pandian
Publikováno v:
Journal of Veterinary and Animal Sciences, Vol 54, Iss 4, Pp 944-957 (2023)
The objective of this study was to assess the effect of electrical stimulation (ES) on breast and thigh muscles in spent hen. A total of 24 spent hens (White Leghorn) were slaughtered and split into two halves, each half was either treated with postm
Externí odkaz:
https://doaj.org/article/d0618b86127642ae97fd9b559a60577a
Publikováno v:
Journal of Veterinary and Animal Sciences, Vol 54, Iss 1, Pp 98-104 (2023)
Spent Japanese quail (SJQ) meat was tenderized with ginger extract and utilized in the preparation of tandoori. The ginger extract level for tenderization of SJQ meat was optimized by physico-chemical and sensory analyses. The SJQ meat was treated wi
Externí odkaz:
https://doaj.org/article/0d98e9b70d32425c84e4cdab18896078
Publikováno v:
Asian Journal of Dairy & Food Research. Dec2022, Vol. 41 Issue 4, p450-455. 6p.
Akademický článek
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Publikováno v:
Journal of Meat Science. 17:31-36
This study was conducted to fortify low-fat chicken meatballs with dried carrot pomace as dietary fibre (DF) source and to assess the physicochemical and sensory properties. Carrot pomace was dried and made into powder. Emulsion-based low-fat chicken
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c63674a52ce84af91220d2d8e9a791c8
https://doi.org/10.48165/gmj.2022.1705
https://doi.org/10.48165/gmj.2022.1705
Publikováno v:
Journal of Meat Science. 17:25-30
The aim of the study was to evaluate the antioxidant potential of Indian gooseberry (Emblica officinalis) paste in chicken meatballs and its effect on physicochemical and sensory properties. Chicken meatballs were prepared with the inclusion of India
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1f2973565c64701712e7cc24c8afb8c1
https://doi.org/10.48165/gmj.2022.1704
https://doi.org/10.48165/gmj.2022.1704
Autor:
Santhi, Dhanasekar1 (AUTHOR) drdshanthitanuvas@gmail.com, Kalaikannan, Athiappan1 (AUTHOR), Natarajan, Amirthalingam1 (AUTHOR)
Publikováno v:
Journal of Food Process Engineering. Mar2020, Vol. 43 Issue 3, p1-12. 12p.
Publikováno v:
Asian Journal of Dairy and Food Research.
Background: Clove bud oil (CBO) and oleoresin rosemary (ORM) possess antioxidant and antibacterial properties and are widely used as natural preservatives in meat products. The present study was conducted with the objective of evaluating the essentia
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::528d8d85d4cf4414eb9e1a681bcfbb1a
https://doi.org/10.18805/ajdfr.dr-1844
https://doi.org/10.18805/ajdfr.dr-1844
Publikováno v:
Journal of Veterinary & Animal Sciences; 2023, Vol. 54 Issue 1, p98-104, 7p
Publikováno v:
International Journal of Current Microbiology and Applied Sciences. 7:3209-3218
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::322248528bc1ac37e517754765ab0e7c
https://doi.org/10.20546/ijcmas.2018.712.371
https://doi.org/10.20546/ijcmas.2018.712.371