Zobrazeno 1 - 10
of 26
pro vyhledávání: '"P. Kuttinarayanan"'
Autor:
P. Gunasekaran, T. Sathu, P. Kuttinarayanan, V.N.Vasudevan, Kuleswan Pame, A. Irshad, S. Prajwal
Publikováno v:
Journal of Veterinary and Animal Sciences, Vol 48, Iss 2, Pp 59-64 (2020)
A study was conducted to optimize the level of humectant glycerol (HG) as a hurdle(i.e., aw hurdle)for the preparation of barbecued chicken. In this study three different concentration of HG based on green weight of chicken was used as desorption so
Externí odkaz:
https://doaj.org/article/c0b3dc63b57d4188a51c8501d2b30cee
Publikováno v:
Journal of Veterinary and Animal Sciences, Vol 48, Iss 2, Pp 20-24 (2017)
The present study was carried out to develop spent chicken meat spread incorporating edible poultry offal. Three different treatments were carried out with 5 (T1), 10 (T2) and 15 (T3 ) per cent incorporation of chicken liver along with cooked cured
Externí odkaz:
https://doaj.org/article/dddc8f34c7664f88b64d414c156f2ee0
Autor:
P. Kuleswan, T. Sathu, P. Kuttinarayanan, V.N. Vasudevan, A. Irshad, P. Gunasekaran, S. Prajwal
Publikováno v:
Journal of Veterinary and Animal Sciences, Vol 48, Iss 1, Pp 9-14 (2017)
A study was carried out to develop a suitable formulary for pet kibbles by using meat-cum-bone meal (MCBM) and to evaluate their nutritional quality and palatability. The developed pet kibbles were formulated with cereal flour mix (33%), buffalo meat
Externí odkaz:
https://doaj.org/article/b2fab920628d470f9d305269929d9844
Autor:
S. Prajwal, V.N. Vasudevan, P. Kuttinarayanan, T. Sathu, A.R. Sreeranjini, P. Poobal, P. Gunasekaran, P. Kuleswan
Publikováno v:
Journal of Veterinary and Animal Sciences, Vol 48, Iss 1, Pp 21-25 (2017)
A study was undertaken to assess the palatability attributes of ten selected buffalo and bovine muscles and to compare these attributes within and between the two species. Four to six years old female Murrah buffaloes and cross-bred female cattle wer
Externí odkaz:
https://doaj.org/article/4027a6645e3e4169ac9ce05964b3f46a
Publikováno v:
Journal of Veterinary and Animal Sciences, Vol 47, Iss 2, Pp 1-4 (2016)
A study was conducted to trace the topographic relations of pancreas during prehatch and posthatch periods in Kuttanad ducks using 18 embryos and 78 female ducklings from the day of hatch to 24th week of age. Though the primordium appeared on third
Externí odkaz:
https://doaj.org/article/d6c813de4c254c40a26775a677aa45b9
Autor:
V. N. Vasudevan, P. Kuttinarayanan
Publikováno v:
Journal of Veterinary and Animal Sciences, Vol 47, Iss 2, Pp 54-56 (2016)
Small intestinal submucosa (SIS) fromc6-8 months old Large White Yorkshire (LWY)cpigs and 18-24 months old buffaloes werecevaluated for the development of extracellularcmatrix scaffolds. The thickness of SIS from buffalo and LWY pigs did not differ
Externí odkaz:
https://doaj.org/article/1afc597147584140b36799f97c0bea5b
Publikováno v:
Journal of Veterinary and Animal Sciences, Vol 43, Iss 1, Pp 24-26 (2012)
Histology and regional distribution of the stratum lucidum of the epidermis in Large White Yorkshire pigs were studied using 12 animals of six to fen months of age. Skin samples of 2 cmz area were collected immediately following exsanguination from e
Externí odkaz:
https://doaj.org/article/d2df6a1c09ad420ea09db2235ab63c3e
Publikováno v:
Journal of Veterinary and Animal Sciences, Vol 29, Iss 1, Pp 24-29 (1998)
Duck meat sticks were prepared from the deboned minced meat of spent desi ducks, using two recipes and were evaluated for consumer acceptability, nutritional characteristics and shelf-life. The duck meat sticks were stored at -15 ° C upto 60 days .
Externí odkaz:
https://doaj.org/article/3428cc31960a4b4fa1a42990f2f73903
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Publikováno v:
Nutrition & Food Science. 45:20-38
Purpose – This study aims to assess the effects of calcium chloride marination on buffalo meat tenderness, instrumental color and palatability traits and to compare the effects with that of aging, so as to suggest a cost-effective tenderizing metho
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9f33490d2d9d1db1429844da5d1eeada
https://doi.org/10.1108/nfs-06-2014-0058
https://doi.org/10.1108/nfs-06-2014-0058