Journal of Meat Science
type: channel
description: Welcome to the Journal of Meat Science, a biannual publication proudly presented by ACS Publisher on behalf of the esteemed Indian Meat Science Association (IMSA). Based in Hyderabad, our journal is dedicated to advancing original Research and Development in all branches of Meat Science and Technology, providing a platform for sharing cutting-edge insights through research papers and exclusive review articles (by invitation only). In collaboration with IMSA and ACS Publisher, we strive to foster knowledge sharing and exploration in the field. Join us in shaping the future of Meat Science and be a part of this exciting journey. Indexing Details: Scopus, NAAS, Base, Google Scholar, Crossref, ICI, ASI.
publisher: Indian Meat Science Association (IMSA)
language: en
publication name: Journal of Meat Science
issn: 0975-5209
items: Quality attributes of hurdle technology-based shelf-stable chicken pickle fried for different durations
items: Optimization of Shatavari Powder Incorporation in Poultry Meat Nuggets
items: Effect of High-Pressure Processing on the Quality of Beef and Buffalo Meat
items: Healthier Choices: Oleogels as a Smart Fat Replacement Solution
items: PORK FAT FATTY ACID PROFILING WITH RAMAN SPECTROSCOPY AND PRINCIPAL COMPONENT ANALYSIS
items: Physico-Chemical and Sensory Evaluation of Chicken Nuggets with Cooked Unripe Plantain
items: Creation and assessment of lysozyme–alginate complexes for antimicrobial packaging of chicken patties
items: Assessing Impact of Turmeric and Ginger Nanoemulsions Incorporated Carboxy Methyl Cellulose Edible Films on Storage of Refrigerated Chicken Meat Nuggets
items: Perception towards Cultured Meat: A Survey of Potential Consumers in India
items: Storage Stability of Minced Chicken Meat and Pork at Ambient Temperature
items: Biopolymer Characterization: Gelatin from Poultry Waste as a Sustainable Alternative
items: Physico-chemical and functional properties of chicken skin collagen hydrolysate: comparative effects of Collagenase andProtease
items: Fatty acid profile and storage stability of loin muscle in response to dietary supplementation of Spirulina platensis in finishing crossbred pigs
items: Effect of different packaging conditions and temperatures on physicochemical and microbiological quality of tualang honey-marinated chicken meat
items: Effect of broccoli (Brassica oleracea) florets and stems as a fat replacer on the physicochemical and sensorial properties of chicken patties
items: Development and evaluation of shelf life of kodo millet added chicken meat nuggets
items: Effect Of Different Muscles On The Quality And Color Stability During Aging Of Hot-Boned Sheep Meat
items: Effect of Sodium Alginate Coating Containing Clove Essential Oil on pH, Cooking Loss, Colour and Sensory Attributes of Refrigerated Rabbit Meat
items: Evaluation of Modified Atmosphere Packaged Chicken Breast Meat during Refrigeration Storage
items: Development of Healthier meat balls using Walnut Kernels and Fat modifications
items: Extraction and Characterization of gelatin from goat skin
items: Tailor-made chicken meat biscuits: optimizing functional properties with olive oil and flaxseed oil oleogels
items: Effect of dietary incorporation of Spirulina platensis on the growth performance, carcass characteristics and meat quality in broilers
items: Standardization of Retort pouch processed mini chevon patties incorporated with sesame seed paste
items: Development And Quality Evaluation Of Low-Fat Chicken Nuggets Incorporated With Brown Rice Flour
items: Quality, Storage Stability, and Effect of Cryoprotectants onUltrastructure of Superchilled Chicken

Quality attributes of hurdle technology-based shelf-stable chicken pickle fried for different durations
type: item
description: The present study was carried out to evaluate the effect of frying for different durations on quality attributes of shelf stable chicken pickle. Chicken pickle was prepared as per pre- established method. An attempt was made to improve the quality characteristics of chicken pickle by precooking of marinated meat by frying in mustard oil for 10, 15 and 20 minutes separately. The pH, fat and ash content as well as redness (a*) values increased significantly (P<0.05) whereas titrable acidity, moisture content, lightness (L*) and shear force valuesdecreased significantly (P<0.05) with increase in frying time of marinated chickenmeat. However, there was no significant difference in yellowness (b*) values among the treatments. Among the sensory attributes, colour and appearance scores of marinated meat fried for 5 minutes were significantly (P<0.05) higher than marinated meat fried for 10 and 15 minutes; whereas flavour, texture, juiciness, sourness and overall acceptability scores were significantly (P<0.05) higher in marinated meat fried for 10 minutes than other treatments. Therefore, it can be concluded that the best quality chicken pickle could be prepared with pre-cooking of marinated chicken meat by frying for 10 minutes in terms of flavour, texture, juiciness, sourness and overall acceptability scores.
subject: Research Article
  topic: section
subject: Meat pickle
  topic: keywords
subject: shelf stable
  topic: keywords
subject: Frying
  topic: keywords
subject: Shear force
  topic: keywords
subject: Sensory score
  topic: keywords
creator: Shubha Singh
creator: Meena Goswami
creator: Vikas Pathak
creator: Arun Kumar Verma
creator: Rajkumar V
creator: Vivekanand
rights: Copyright (c) 2025 https://creativecommons.org/licenses/by/4.0
date: 2025-03-08
publication date: 2025-03-08
starting page: 62
ending page: 66
doi: 10.48165/jms.2024.19.02.9

Optimization of Shatavari Powder Incorporation in Poultry Meat Nuggets
type: item
description: The present study was designed to determine the optimal concentration of Shatavari powder for integration into poultry meat nuggets. Various levels of Shatavari powder, at 0.5%, 1%, and 1.5%, were incorporated into the formulation of poultry meat nuggets, comprising 75% chicken and 25% duck meat, along with 2% jackfruit powder. Based on the sensory attributes, 0.5 percent shatavari powder was selected as the optimum level . Shatavari powder had a significant effect on the flavor, juiciness, texture, saltiness, and overall acceptability of the developed nuggets. The increase in levels of shatavari powder had an adverse effect on the sensory attributes due to the inherent bitter taste of the powder. The addition of shatavari powder at 0.5% in the nugget formulations was effective in sustaining the desired sensory attributes besides the nutritional benefits. Hence, acceptable functional nuggets can be made with the addition of shatavari powder up to two percent over and above the nuggets formulation containing 2 % jackfruit powder without affecting the sensory attributes.
subject: Research Article
  topic: section
subject: nuggets
  topic: keywords
subject: jackfruit powder
  topic: keywords
subject: shatavari powder
  topic: keywords
creator: Silpa Sasi
creator: T Sathu
creator: Sunanda C
creator: Pavan M
creator: V N Vasudevan
creator: Irshad A
rights: Copyright (c) 2025 https://creativecommons.org/licenses/by/4.0
date: 2025-03-08
publication date: 2025-03-08
starting page: 54
ending page: 61
doi: 10.48165/jms.2024.19.02.8

Effect of High-Pressure Processing on the Quality of Beef and Buffalo Meat
type: item
description: The present study evaluated the physicochemical and textural attributes of fresh beef and buffalo meats with applied high-pressure processing. Both types of meat were pressurised at 300 and 600 MPa at 20 for 2 min and compared to the untreated samples as the control. The pH values, water holding capacity (WHC), moisture content, cooking loss, yield, colour, Warner-Bratzler shear force (WBSF), and texture profile analysis were examined. The increase in pressure showed a significant (p<0.05) increase in pH and moisture content for both types of meat. The lightness (L*) values of beef and buffalo were increased with an increase in pressure applied. Meanwhile, the redness (a*) and yellowness (b*) values of both types of meat decreased when higher pressure was applied. The hardness and chewiness of treated beef samples increased compared to the control, while no significant differences were observed for buffalo. WBSF of cooked meat were reduced with an increase in the pressure applied for both meat types. In conclusion, the meat applied with 300 MPa pressure showed more effects on tenderisation with minimal changes in the physical appearance.
subject: Research Article
  topic: section
subject: High-pressure processing
  topic: keywords
subject: meat processing
  topic: keywords
subject: physical appearance
  topic: keywords
subject: tenderisation
  topic: keywords
subject: water holding capacity
  topic: keywords
creator: Nur Hana Ahmad Jaelan
creator: Pavan Kumar
creator: Awis Qurni Sazili
creator: Mohammad Rashedi Ismail Fitry
rights: Copyright (c) 2025 https://creativecommons.org/licenses/by/4.0
date: 2025-03-08
publication date: 2025-03-08
starting page: 45
ending page: 53
doi: 10.48165/jms.2024.19.02.7

Healthier Choices: Oleogels as a Smart Fat Replacement Solution
type: item
description: Fats and oils, mainly made of triglycerides, are crucial in food for flavor, texture, and structure. While dietary fats were once broadly linked to health risks, current research focuses concern on trans and saturated fats, prompting global efforts to limit their intake. This has driven the development of healthier alternatives, such as oleogels—semi-solid gels made by structuring liquid oils using agents like waxes, ethyl cellulose, and phytosterols. Oleogels offer fat-like qualities with better nutritional value and oxidative stability, making them ideal for replacing harmful fats in foods, especially processed meats. Oleogels are created through mechanisms like crystalline networks, polymer systems, or molecular self-assembly and are produced using techniques such as direct dispersion, emulsion templating, or oil adsorption. Each method has specific advantages, including enhanced stability and reduced oxidation, though challenges remain in ensuring product consistency and consumer acceptance. The emulsion template method is particularly effective for structuring high-liquid-content oils. Oleogelation supports health, regulatory, and environmental goals by improving fatty acid profiles and reducing animal fat usage. This review highlights the promising role of oleogels in the food, pharmaceutical, and cosmetic industries, particularly as a sustainable and healthier fat substitute in processed meat products.
subject: Research Article
  topic: section
subject: Oleogels
  topic: keywords
subject: Structuring agents
  topic: keywords
subject: Saturated fats
  topic: keywords
subject: Trans fats
  topic: keywords
subject: Food
  topic: keywords
subject: Pharmaceutical
  topic: keywords
subject: Cosmetic industries
  topic: keywords
creator: B Sonia
creator: E Naga Mallika
creator: U K Pal
creator: V Giridhara Rao
creator: A Udaya Kiran
creator: B V S Bhavya Charitha
creator: G Chaitanya
rights: Copyright (c) 2025 B Sonia, E Naga Mallika, U K Pal, V Giridhara Rao, A Udaya Kiran, B V S Bhavya Charitha, G Chaitanya https://creativecommons.org/licenses/by/4.0
date: 2025-09-09
publication date: 2025-09-09
starting page: 14
ending page: 30
doi: 10.48165/jms.2025.20.01.2

PORK FAT FATTY ACID PROFILING WITH RAMAN SPECTROSCOPY AND PRINCIPAL COMPONENT ANALYSIS
type: item
description: Pork quality is largely influenced by the fat composition. Getting reliable data is critical for any successful analysis. Using multidimensional statistical analysis methods opens up the possibility to visualize Raman spectroscopy results of fatty acid (FA) profiles and identify animals by breed. Back fat of the Altai breed (sample 1), Duroc (sample 2) and Livenskaya (sample 3) was analyzed. At least 36 spectra were taken from each sample by the Renishaw inVia Reflex confocal Raman spectrometer and analyzed using the principal component method. The Cattell’s scree test was applied to determine the number of components “significant main components” to retain, namely – PC1, PC2 and PC3 (85%). It is shown samples 1 and 3 FA form clusters in all graphs of the "significant" main components. Sample 2 forms an area on the PC1 / PC2 graph and locates in the I, III and IV quadrants. Sample 1 - in the II quadrant, and Sample 3 - in the IV quadrant. For PC1 the most prominent variable is 1650 cm-1, responsible for the C = C molecular bond, for the saturated FA and conjugated linoleic acid. Spectrum 1650 cm-1 is important in the intraspecific classification of pork. For PC2 – main contribution of 868 cm-1 was marked, and 1368 cm-1 for PC3. Each spectrum characterized group of the pork backfat FA. PCA makes it possible to: (1) to evaluate pork fat lipid profile by groups - saturated, mono-, polyunsaturated, with a long carbon chain, etc.; (2) obtain reliable differences between breeds; (3) identify individual FA, via Raman spectra patterns.
subject: Research Article
  topic: section
subject: Raman spectra
  topic: keywords
subject: hidden patterns
  topic: keywords
subject: significant” main component
  topic: keywords
subject: chemometrics
  topic: keywords
creator: Marina A Nikitina
creator: Irina M Chernukha
creator: Viktoriya A. Pchelkina
creator: Nikolai A Ilin
creator: Andrey B Lisitsyn
rights: Copyright (c) 2025 Marina A Nikitina https://creativecommons.org/licenses/by/4.0
date: 2025-05-22
publication date: 2025-05-22
starting page: 1
ending page: 13
doi: 10.48165/jms.2025.20.01.1

Quality attributes of hurdle technology-based shelf-stable chicken pickle fried for different durations
type: item
description: The present study was carried out to evaluate the effect of frying for different durations on quality attributes of shelf stable chicken pickle. Chicken pickle was prepared as per pre- established method. An attempt was made to improve the quality characteristics of chicken pickle by precooking of marinated meat by frying in mustard oil for 10, 15 and 20 minutes separately. The pH, fat and ash content as well as redness (a*) values increased significantly (P<0.05) whereas titrable acidity, moisture content, lightness (L*) and shear force valuesdecreased significantly (P<0.05) with increase in frying time of marinated chickenmeat. However, there was no significant difference in yellowness (b*) values among the treatments. Among the sensory attributes, colour and appearance scores of marinated meat fried for 5 minutes were significantly (P<0.05) higher than marinated meat fried for 10 and 15 minutes; whereas flavour, texture, juiciness, sourness and overall acceptability scores were significantly (P<0.05) higher in marinated meat fried for 10 minutes than other treatments. Therefore, it can be concluded that the best quality chicken pickle could be prepared with pre-cooking of marinated chicken meat by frying for 10 minutes in terms of flavour, texture, juiciness, sourness and overall acceptability scores.
subject: Research Article
  topic: section
subject: Meat pickle
  topic: keywords
subject: shelf stable
  topic: keywords
subject: Frying
  topic: keywords
subject: Shear force
  topic: keywords
subject: Sensory score
  topic: keywords
creator: Singh Shubha
creator: Goswami Meena
creator: Pathak Vikas
creator: Arun KumarVerma
creator: Rajkumar V
creator: Vivekanand
rights: Copyright (c) 2025 Singh Shubha, Goswami Meena, Pathak Vikas, Arun KumarVerma, Rajkumar V, Vivekanand https://creativecommons.org/licenses/by/4.0
date: 2025-09-09
publication date: 2025-09-09
starting page: 31
ending page: 35
doi: 10.48165/jms.2025.20.01.3

Physico-Chemical and Sensory Evaluation of Chicken Nuggets with Cooked Unripe Plantain
type: item
description: Chicken nuggets were prepared with 5%, 10%, and 15% steam cooked unripe plantain without peel, and their qualities were evaluated. Linear and significantly (P < 0.01) increased values were observed for emulsion stability, cooking yield, moisture retention, fat retention, moisture, and total ash contents. Conversely significantly (P<0.01) reverse trends were observed for emulsion pH, product pH, protein and fat contents. Fiber content values were significantly increased from0.46±0.03 to 5.71±0.08%. Sensory evaluation done using nine point hedonic scale indicated that 10% cooked unripe plantain without peel resulted in higher scores for appearance, colour, flavor, juiciness, tenderness, texture and overmall palatability among the three treatments. Thus, it can be concluded that, 10% cooked unripe plantain without peel can be successfully used preparation of fiber enriched functional chicken nuggets of acceptable quality.
subject: Research Article
  topic: section
subject: Acceptability
  topic: keywords
subject: Banana
  topic: keywords
subject: Chicken
  topic: keywords
subject: Fiber
  topic: keywords
subject: Functional,
  topic: keywords
subject: Meat
  topic: keywords
subject: Nuggets
  topic: keywords
subject: Quality
  topic: keywords
subject: Plantain
  topic: keywords
creator: K Selvakumar
creator: M Anna Anandh
creator: G Rajarajan
creator: R Ilavarasan
creator: A Sangeetha
rights: Copyright (c) 2024 https://creativecommons.org/licenses/by/4.0
date: 2025-03-08
publication date: 2025-03-08
starting page: 7
ending page: 13
doi: 10.48165/jms.2024.19.02.02

Creation and assessment of lysozyme–alginate complexes for antimicrobial packaging of chicken patties
type: item
description: Edible films are made from biopolymers like alginate, pectin, starch, cellulose etc. Among these alginate is regarded as healthful and is taken without limitation. Lysozyme has a broad range of pH and temperature stability, making it a good preservation agent. This study aimed on development of alginate based edible films with lysozyme and to evaluate their efficacy on the quality of chicken meat patties. Alginate films with lysozyme of different concentrations were developed i.e., T1 (alginate with 1.62 ×106 specific units of lysozyme), T2(alginate with 3.24 ×106 specific units of lysozyme) and T3 (alginate with 8.1 ×106 specific units of lysozyme). One best film was selected based on parameters like thickness, grammature, water vapour permeability, anti-oxidant activity, tensile strength and antimicrobial activity along with control. The product was evaluated for parameters like pH, percent cooking loss, 2-TBARS, microbial analysis and sensory evaluation, Results showed that the thickness, grammature, water vapour permeability, anti-oxidant activity, tensile strength and antimicrobial activity of T3film were significantly (P≤0.05) higher and lower water sorption compared to T1, T2 and control films. The pH, 2-TBARS, Percent cooking loss and microbial count values were lower in the chicken patties that were wrapped in T3film.
subject: Research Article
  topic: section
subject: Alginate
  topic: keywords
subject: lysozyme
  topic: keywords
subject: chicken
  topic: keywords
subject: meat patties
  topic: keywords
creator: M Prasanna
creator: E Naga Mallika
creator: K Sudhir
rights: Copyright (c) 2025 M Prasanna, E Naga Mallika, K Sudhir https://creativecommons.org/licenses/by/4.0
date: 2025-09-09
publication date: 2025-09-09
starting page: 36
ending page: 47
doi: 10.48165/jms.2025.20.01.4

Assessing Impact of Turmeric and Ginger Nanoemulsions Incorporated Carboxy Methyl Cellulose Edible Films on Storage of Refrigerated Chicken Meat Nuggets
type: item
description: The study assessed the effectiveness of carboxymethyl cellulose (CMC) based films combined with nano-emulsions of turmeric (NTE) and ginger (NGE) in preserving and extending the shelf life of chicken nuggets when stored at 4°C for a 20-day period. The films contained 6% turmeric nanoemulsion (NTE) and 1% ginger nanoemulsion (NGE). Various parameters including microbial factors (total plate count, yeast and mould count, and psychrotrophic count), physicochemical properties (pH, 2-thiobarbituric acid, and cooking loss), and sensory attributes of the packaged chicken nugget samples were evaluated every 4 days interval. Results indicated that chicken nuggets packaged with CMC films containing nanoemulsions exhibited significantly lower microbial growth, improved physicochemical characteristics, and higher sensory scores compared to the control samples (P<0.05)
subject: Research Article
  topic: section
subject: carboxy methyl cellulose,
  topic: keywords
subject: turmeric nanoemulsion
  topic: keywords
subject: ginger nanoemulsion
  topic: keywords
subject: chicken nuggets
  topic: keywords
creator: Roshni
creator: E Nagamallika
creator: B Eswara Rao
creator: T Srinivasarao
rights: Copyright (c) 2024 https://creativecommons.org/licenses/by/4.0
date: 2024-03-31
publication date: 2024-03-31
starting page: 28
ending page: 38
doi: 10.48165/

Perception towards Cultured Meat: A Survey of Potential Consumers in India
type: item
description: Meat is an important component of the food basket of India and it plays a critical role in meeting protein demand and ensuring the nutritional security of the ever-growing population. Concerns related to environmental impact, shrinking resources, and animal welfare issues continue to haunt the meat industry. Cultured meat on the other hand promises to produce meat without the need to rear the livestock by utilizing fewer resources with minimum impact on the environment. Here, an effort has been made to capture the perception of Indian consumers towards cultured meat by conducting a survey. Results of the survey revealed that about 60.52% of the respondents are willing to buy the cultured meat if made available. It was found that 45.9% of the respondents who are willing to buy cultured meat are ready to pay a premium price range between 10-30%. Among the respondents, 54.0, 59.1 and 66.5% opinedthat cultured meat is a potential alternative to traditional meat in view of challenges like sustainability, nutritional security, and animal welfare, respectively.
subject: Research Article
  topic: section
subject: Cultured meat
  topic: keywords
subject: Consumer perception
  topic: keywords
subject: India
  topic: keywords
subject: Consumer research
  topic: keywords
subject: Survey
  topic: keywords
creator: Girish P S
creator: Santhosh Kacham
creator: Praneetha D C
creator: Madhusudan Rao
creator: Bhaskar V
creator: C Ramakrishna
creator: Balamanikandan Raja
rights: Copyright (c) 2024 https://creativecommons.org/licenses/by/4.0
date: 2024-03-31
publication date: 2024-03-31
starting page: 20
ending page: 27
doi: 10.48165/

Storage Stability of Minced Chicken Meat and Pork at Ambient Temperature
type: item
description: With the increase in human population, the demand for food has also risen up. The food processing outlets mostly handle minced meat at ambient temperatures to cater the consumers choice. Identifying the exact spoilage time can safeguard the health of the consumer and also minimize the losses to the food handlers. With this outlook a work was designed in order to study the spoilage pattern of chicken meat and pork at ambient temperature. The chicken meat and pork were procured hygienically from scientifically slaughtered poultry birds and pigs, and then minced using a mincer with a pore size of 10mm. The minced chicken meat and pork were analyzed for physico-chemical, microbiological and sensory parameters at ambient temperature for hourly interval. The results indicated a significant increase in pH, tyrosine value, TBARS values, weight loss and microbial profiles (Total plate count, Yeast and mould count, and Coliform count), and also a significant decrease in ERV and sensory (appearance, texture, odour and overall acceptability) scores of both minced chicken meat and pork with increase in storage period. Hence, it can be concluded that the shelf life of minced chicken meat and pork at ambient temperature was 3 hours and 6 hours respectively.
subject: Research Article
  topic: section
subject: Ecosystem
  topic: keywords
subject: Producing,
  topic: keywords
subject: Tissue
  topic: keywords
subject: Chicken
  topic: keywords
subject: Temperature.
  topic: keywords
creator: K Rushitha
creator: K Sudheer
creator: Z Naveen
creator: M Kalyana Chakravarthi
rights: Copyright (c) 2024 https://creativecommons.org/licenses/by/4.0
date: 2024-06-30
publication date: 2024-06-30
starting page: 87
ending page: 92
doi: 10.48165/jms.2024.19.01.10

Optimization of Shatavari Powder Incorporation in Poultry Meat Nuggets
type: item
description: The present study was designed to determine the optimal concentration of Shatavari powder for integration into poultry meat nuggets. Various levels of Shatavari powder, at 0.5%, 1%, and 1.5%, were incorporated into the formulation of poultry meat nuggets, comprising 75% chicken and 25% duck meat, along with 2% jackfruit powder. Based on the sensory attributes, 0.5 percent shatavari powder was selected as the optimum level . Shatavari powder had a significant effect on the flavor, juiciness, texture, saltiness, and overall acceptability of the developed nuggets. The increase in levels of shatavari powder had an adverse effect on the sensory attributes due to the inherent bitter taste of the powder. The addition of shatavari powder at 0.5% in the nugget formulations was effective in sustaining the desired sensory attributes besides the nutritional benefits. Hence, acceptable functional nuggets can be made with the addition of shatavari powder up to two percent over and above the nuggets formulation containing 2 % jackfruit powder without affecting the sensory attributes.
subject: Research Article
  topic: section
subject: nuggets
  topic: keywords
subject: jackfruit powder
  topic: keywords
subject: shatavari powder
  topic: keywords
creator: Silpa Sasi
creator: T Sathu
creator: Sunanda C
creator: Pavan M
creator: V N Vasudevan
creator: Irshad A
rights: Copyright (c) 2025 Silpa Sasi, T Sathu, Sunanda C, Pavan M, V N Vasudevan, Irshad A https://creativecommons.org/licenses/by/4.0
date: 2025-09-09
publication date: 2025-09-09
starting page: 48
ending page: 55
doi: 10.48165/jms.2025.20.01.5

Biopolymer Characterization: Gelatin from Poultry Waste as a Sustainable Alternative
type: item
description: The aim of this study was characterization of gelatin from chicken skin, head and feet blend by using two different food grade acids (Acetic acid and Citric acid). The extracted gelatins were analyzed for physico-chemical, proximate analysis, instrumental colour profile, textural profile analysis and determination of gel strength and viscosity. The gelatin treated with acetic acid has revealed higher protein percentage as well as gel clarity. No significant difference (P ≥ 0.05) in the yield was observed between the two groups. A significant increase (P ≤ 0.05) in pH and textural properties were observed in the gelatin treated with acetic acid. The hydroxyproline content, L* and b* values, gel strength and viscosity of acetic acid treated gelatin were significantly (P ≤ 0.05) lower as compared to citric acid treated one. Gelatin extracted from chicken skin, head and feet (SHF) blended with 3% acetic acid represents a potential alternative to the mammalian gelatin.
subject: Research Article
  topic: section
subject: Chicken gelatin
  topic: keywords
subject: Acid treatment
  topic: keywords
subject: Gel clarity
  topic: keywords
subject: Gel strength
  topic: keywords
subject: Viscosity
  topic: keywords
creator: Priya B Koneti
creator: Mohammad Raziuddin
creator: Rituparna Banerjee
creator: A A Devangare
creator: R C Kulkarni
creator: Ashok V Bhosale
creator: Naveena B Maheswarappa
creator: Balaji Belore
creator: Judy L
creator: Sowmya P
creator: Thakre S
creator: Hangarkar M
rights: Copyright (c) 2024 Priya B Koneti, Mohammad Raziuddin, Rituparna Banerjee, A A Devangare, R C Kulkarni, Ashok V Bhosale, Naveena B Maheswarappa, Balaji Belore, Judy L, Sowmya P, Thakre S, Hangarkar M https://creativecommons.org/licenses/by/4.0
date: 2025-03-08
publication date: 2025-03-08
starting page: 1
ending page: 6
doi: 10.48165/jms.2024.19.02.01

Physico-chemical and functional properties of chicken skin collagen hydrolysate: comparative effects of Collagenase andProtease
type: item
description: The present study aimed to utilize chicken skin as a source of collagen hydrolysate (CH) andto evaluate the impact of collagenase and protease enzymes on its physico-chemical andfunctional properties. Collagen hydrolysate was prepared using both conventional methods(acid and alkali treatments, water bath hydrolysis) and enzymatic treatments with collagenase(CE) and protease (PE) at aconcentration of 1:1000 w/v. A process intervention for enzymatic extraction was attempted by reducing the processing time. Compared to the conventional methods of extraction, enzymatic extraction significantly increased the yield of hydrolysates. The degree of hydrolysis (DH) indicated that enzymatic extraction enhanced the hydrolysis of collagen, with protease (PE) showing the highest DH at 72.9%, followed by collagenase (45.8%), and conventional extraction (31.8%). Enzymatic extraction resulted in superior functional properties with enhanced solubility, emulsifying properties, foaming properties, and water and oil holding capacities, which are essential for various food and industrial applications. These improved functional characteristics suggested that enzymatic pretreatment, particularly with protease, can be an effective method for producing high-quality collagen hydrolysates from chicken skin.
subject: Research Article
  topic: section
subject: Collagen hydrolysate
  topic: keywords
subject: Enzymatic extraction
  topic: keywords
subject: Degree of hydrolysis
  topic: keywords
creator: Judy L
creator: Rituparna Banerjee
creator: B M Naveena
creator: Subhashish Biswas
creator: Gopal Patra
creator: Sowmya D
creator: Balaji Belore
creator: Priya K B
creator: Sowmya P
creator: Varakumar P
rights: Copyright (c) 2024 Judy L , Rituparna Banerjee, B M Naveena, Subhashish Biswas, Gopal Patra, Sowmya D, Balaji Belore, Priya K B, Sowmya P, Varakumar P https://creativecommons.org/licenses/by/4.0
date: 2025-03-08
publication date: 2025-03-08
starting page: 29
ending page: 34
doi: 10.48165/jms.2024.19.02.05

Fatty acid profile and storage stability of loin muscle in response to dietary supplementation of Spirulina platensis in finishing crossbred pigs
type: item
description: The study was conducted to study whether feeding Spirulina platensis has beneficial effect on enhancing the fatty acid profile and storage stability of the loin muscle of pigs. A total of 24 male finishing pigs (Large White Yorkshire X Desi) were housed individually and distributed randomly into four equal groups with six animals in each group. Four isonitrogenous experimental diets (T1 to T4) were formulated by including dry Spirulina platensis at 0, 0.5, 1.0 and 1.5 %, respectively and fed during finishing phase (50 to 75 kg) live weight. Dietary treatments had no significant (P>0.05) effect on the total lipid and total cholesterol content of the loin muscle of pigs. The level of polyunsaturated fatty acids (PUFA) was higher (P<0.05) in Spirulina supplemented groups (T2, T3, and T4) compared to T1 leading to a higher (P<0.05) ratio of PUFA to saturated fatty acid (SFA) with increasing levels of Spirulina platensis inclusion in the diet. Whereas, the sum of SFA and monounsaturated fatty acids (MUFAs) was significantly (P<0.05) decreased in Spirulina supplemented groups compared to T1. The Ratio of n-6 to n-3 of muscle was decreased significantly (P<0.05) with increasing level of Spirulina and the values were 21.5, 20.2, 20.1, and 19.8 in T1 to T4, respectively. The other fatty acids namely gamma-linolenic acid, alpha-linolenic acid and eicosapentanoic acid were not statistically significant (P>0.05) among the treatment groups. Supplementation of Spirulina significantly (P<0.05) decreased the pH and 2-TBARS value of loin muscle during the refrigerated (4±1°C) storage at 0, 3, 6, and 9 days. Further, inclusion of Spirulina showed significant (P<0.05) improvement in the sensory attributes (flavour, tenderness, and juiciness) of the loin muscle of pigs. The results indicated that inclusion of dried Spirulina platensis powder up to 1.5 % in finishing pig diets was beneficial to achieve PUFA enriched pork and overall acceptability of the pork during refrigerated storage …
subject: Research Article
  topic: section
subject: Loin muscle
  topic: keywords
subject: Spirulina
  topic: keywords
subject: Fatty acid profile
  topic: keywords
subject: Storage stability
  topic: keywords
subject: Sensory evaluation
  topic: keywords
creator: M Lakshmi
creator: A Ravi
creator: B Devasena
creator: S Shakeela
creator: G V Bhaskara Reddy
rights: Copyright (c) 2024 https://creativecommons.org/licenses/by/4.0
date: 2024-06-30
publication date: 2024-06-30
starting page: 67
ending page: 77
doi: 10.48165/jms.2024.19.01.08

Physico-Chemical and Sensory Evaluation of Chicken Nuggets with Cooked Unripe Plantain
type: item
description: Chicken nuggets were prepared with 5%, 10%, and 15% steam cooked unripe plantain without peel, and their qualities were evaluated. Linear and significantly (P < 0.01) increased values were observed for emulsion stability, cooking yield, moisture retention, fat retention, moisture, and total ash contents. Conversely significantly (P<0.01) reverse trends were observed for emulsion pH, product pH, protein and fat contents. Fiber content values were significantly increased from0.46±0.03 to 5.71±0.08%. Sensory evaluation done using nine point hedonic scale indicated that 10% cooked unripe plantain without peel resulted in higher scores for appearance, colour, flavor, juiciness, tenderness, texture and overall acceptability among the three treatments. Thus, it can be concluded that, 10% cooked unripe plantain without peel can be successfully used for preparation of fiber enriched functional chicken nuggets of acceptable quality.
subject: Research Article
  topic: section
subject: Acceptability
  topic: keywords
subject: Banana
  topic: keywords
subject: Chicken
  topic: keywords
subject: Fiber
  topic: keywords
subject: Functional
  topic: keywords
subject: Meat
  topic: keywords
subject: Nuggets
  topic: keywords
subject: Quality
  topic: keywords
subject: Plantain
  topic: keywords
creator: K Selvakumar
creator: M Anna Anandh
creator: G Rajarajan
creator: R Ilavarasan
creator: A Sangeetha
rights: Copyright (c) 2024 https://creativecommons.org/licenses/by/4.0
date: 2024-04-25
publication date: 2024-04-25
starting page: 60
ending page: 66
doi: 10.48165/jms.2024.19.01.07

Effect of different packaging conditions and temperatures on physicochemical and microbiological quality of tualang honey-marinated chicken meat
type: item
description: The present study evaluated the microbial quality, pH, and water activity of tualang honey (TH) marinated chicken breast meat under various temperatures and packaging conditions. Chicken breast meat samples were marinated in marinades containing 50% TH for 24 h at 4 ºC. The samples were drained and packaged under aerobic and vacuum packaging conditions and stored at 5, 10, and 25 ºC for 7, 4, and 2 days, respectively. The highest increase in TPC was noted in samples stored at 25 ºC and the lowest in samples stored at 5 ºC. At 10 oC until 12 h storage, the total plate count was 4.84 log CFU/g, and for 5 ºC at 72 h, the total plate count was 5.82 log CFU/g. The pH value at 25 ºC differed significantly (p < 0.05) among the control, honey-marinated chicken with normal packaging (HCNP), and honey-marinated chicken with vacuum packaging (HCVP) samples. Control samples had the highest pH as compared to other samples at all temperatures studied. The highest water activity among samples was recorded for the control sample during the storage, while in both HCNP and HCVP, the water activities decreased until the end of the storage. Thus, marinating chicken breast meat with 50% tualang honey marinades improved the microbial quality, and this effect was better observed at low temperatures and under vacuum packaging.
subject: Research Article
  topic: section
subject: chicken meat
  topic: keywords
subject: marination
  topic: keywords
subject: tualang honey
  topic: keywords
subject: microbial quality
  topic: keywords
subject: pH
  topic: keywords
subject: water activity
  topic: keywords
creator: Yousof K
creator: Nur Hanani Z A
creator: P Kumar
creator: Ismail Fitry M R
creator: Nor Khaizura M A R
rights: Copyright (c) 2024 Yousof K, Nur Hanani Z A, P Kumar, Ismail Fitry M R, Nor Khaizura M A R https://creativecommons.org/licenses/by/4.0
date: 2025-03-08
publication date: 2025-03-08
starting page: 22
ending page: 28
doi: 10.48165/jms.2024.19.02.04

Effect of broccoli (Brassica oleracea) florets and stems as a fat replacer on the physicochemical and sensorial properties of chicken patties
type: item
description: This study aimed to evaluate the effects of replacing animal fat with various levels of broccoli (0, 25, 50, 75, and 100%) on the physicochemical and sensory properties of chicken patties. Fresh broccoli florets and stems were blanched and minced before being added to the patties' formulation, and all samples were analysed for their physicochemical and sensorial properties. The highest significant (P<0.05) percentages of moisture, protein, and fibre content were noted as the broccoli incorporation increased especially in patties with 100% broccoli, at 61.85%, 11.38%, and 6.35%, respectively. The patty with the lowest (P<0.05) fat content was produced by fat replacement at 100% broccoli, with a fat content of 12.27% compared to the control at 20.48%. The textural properties of all samples showed no significant difference (P>0.05) in terms of hardness, cohesiveness, chewiness, and work of shearing. Nevertheless, the sensory analysis determined that patties with 75% and 100% broccoli were negatively affected, especially in colour, flavour, and overall acceptance. However, 25% and 50% broccoli were comparable to the control. In conclusion, broccoli may be used as a fat replacer for up to 25 to 50% in producing healthier chicken patties without jeopardizing their physicochemical and sensory properties.
subject: Research Article
  topic: section
subject: broccoli
  topic: keywords
subject: fat replacers
  topic: keywords
subject: healthier patties
  topic: keywords
subject: low-fat chicken patties
  topic: keywords
subject: meat products
  topic: keywords
creator: Wei-Ai Wei-Ai
creator: Mohd Razali Faridah
creator: Abu Bakar Asyrul-Izhar
creator: Muhamad Faris Ab Aziz
creator: Pavan Kumar
creator: Awis Qurni Sazili
creator: Mohammad Rashedi Ismail-Fitry
rights: Copyright (c) 2024 Ng Wei-Ai, Mohd Razali Faridah, Abu Bakar Asyrul Izhar, Muhamad Faris Ab Aziz, Pavan Kumar, Awis Qurni Sazili, Mohammad Rashedi Ismail-Fitry https://creativecommons.org/licenses/by/4.0
date: 2025-03-08
publication date: 2025-03-08
starting page: 35
ending page: 44
doi: 10.48165/jms.2024.19.02.6

Effect of High-Pressure Processing on the Quality of Beef and Buffalo Meat
type: item
description: The present study evaluated the physicochemical and textural attributes of fresh beef and buffalo meats with applied high-pressure processing. Both types of meat were pressurised at 300 and 600 MPa at 20 for 2 min and compared to the untreated samples as the control. The pH values, water holding capacity (WHC), moisture content, cooking loss, yield, colour, Warner-Bratzler shear force (WBSF), and texture profile analysis were examined. The increase in pressure showed a significant (p<0.05) increase in pH and moisture content for both types of meat. The lightness (L*) values of beef and buffalo were increased with an increase in pressure applied. Meanwhile, the redness (a*) and yellowness (b*) values of both types of meat decreased when higher pressure was applied. The hardness and chewiness of treated beef samples increased compared to the control, while no significant differences were observed for buffalo. WBSF of cooked meat were reduced with an increase in the pressure applied for both meat types. In conclusion, the meat applied with 300 MPa pressure showed more effects on tenderisation with minimal changes in the physical appearance.
subject: Research Article
  topic: section
subject: High-pressure processing
  topic: keywords
subject: meat processing
  topic: keywords
subject: physical appearance
  topic: keywords
subject: tenderisation
  topic: keywords
subject: water holding capacity
  topic: keywords
creator: Nur Hana Ahmad Jaelan
creator: Pavan Kumar
creator: Awis Qurni Sazili
creator: Mohammad Rashedi Ismail-Fitry
rights: Copyright (c) 2025 Nur Hana Ahmad Jaelan, Pavan Kumar, Awis Qurni Sazili, Mohammad Rashedi Ismail-Fitry https://creativecommons.org/licenses/by/4.0
date: 2025-09-09
publication date: 2025-09-09
starting page: 56
ending page: 64
doi: 10.48165/jms.2025.20.01.6

Development and evaluation of shelf life of kodo millet added chicken meat nuggets
type: item
description: The present study was envisaged to develop kodo millet incorporated chicken meat nuggets and to explore the effect of kodo millet flour on the shelf life of chicken meat nuggets. The chicken meat nuggets were developed by using kodo millet flour at three different levels (T1-6%, T2-8% and T3-10%). Appearance/colour and flavour score, juiciness and overall palatability were found significantly higher (P < 0.05) for T1. On the basis of sensory scores, control and T1 were selected for further comparison and storage studies in refrigerated temperature for 28 days. TBA and SPC values increased significantly (P < 0.05) in both variants during storage. These values were found lower in treatment. Results of sensory evaluation studies during storage also revealed decrease in sensory scores in almost all occasions. T1 (treatment containing 6 % KMF) was rated higher for flavour, texture, juiciness and overall palatability throughout the storage period. It was concluded that functional chicken nuggets could be developed by replacing the chicken meat in standardized formulation at the level of 6 % kodo millet flour. The developed product maintains better physiochemical, microbiological and sensory qualities during refrigerated storage and was acceptable for 14th days.
subject: Research Article
  topic: section
subject: Chicken meat nuggets
  topic: keywords
subject: Kodo millet flour
  topic: keywords
subject: Sensory attributes
  topic: keywords
subject: Proximate composition
  topic: keywords
subject: Storage stability
  topic: keywords
creator: Sharda Dahriya
creator: Keshab Das
creator: Subhash Kumar Verma
creator: Anil Patyal
creator: Priyal Tiwari
rights: Copyright (c) 2023 Sharda Dahriya, Keshab Das, Subhash Kumar Verma, Anil Patyal ; Priyal Tiwari https://creativecommons.org/licenses/by/4.0
date: 2024-01-30
publication date: 2024-01-30
starting page: 47
ending page: 53
doi: 10.48165/jms.2023.18.02.07

Effect Of Different Muscles On The Quality And Color Stability During Aging Of Hot-Boned Sheep Meat
type: item
description: This study investigated the impact of conditioning on muscle-specific meat quality in various muscle types, including Vastus lateralis (VL), Gluteo biceps femoris (GBF), Gluteomedius (GM), Longissimus dorsi et lumborum (LL), Psoas major (PM), and Semitendinosus (ST) in sheep. Meat qualityparameters such as water holding capacity (WHC), thiobarbituric acid reactive substance (TBARS), drip loss, and color stability (myoglobin [Mb], met-myoglobin [met-Mb], instrumental color [L*, a* and b*]) were assessed under refrigeration conditions (4±1 º C) on the 0th, 5th, 10th, and 15th day post-mortem. The findings of this study indicated a significant decrease (P<0.05) in myoglobin concentration on the 10th day for VL and GBF muscles, while GM, LD, and ST muscles exhibited this decrease on the 15thday. Notably, met-Mb percentage showed considerable variation (P<0.05) during different post-mortem aging periods among the muscles. TBARS values were significantly higher (P<0.05) on the 5th and 10th days, while water holding capacity and drip loss exhibited a substantial increase (P<0.05), reaching their highest (P<0.05) values on the 15th day post-mortem.Furthermore, the lightness value (L*) increased significantly (P<0.05) in VL, GBF, LL, PM, and ST as the post-mortem aging period progressed. The redness (a*) and yellowness (b*) also increased significantly (P<0.05) with advancing post-mortem aging period. These results provide valuable insights into the effect of conditioning on the meat quality of different muscle types in sheep, shedding light on changes in color stability, myoglobin content, lipid oxidation, and water holding capacity during the post-mortem aging process.
subject: Research Article
  topic: section
subject: Meat quality
  topic: keywords
subject: Ageing
  topic: keywords
subject: myoglobin
  topic: keywords
subject: water holding caapcity
  topic: keywords
subject: color stability
  topic: keywords
subject: Colorstability
  topic: keywords
creator: Gangadhar Kapase
creator: Shrikant Kulkarni
creator: Kiran M
creator: Prasad M Govindaiah
creator: Kartikesh S M
creator: Kalmath G P
rights: Copyright (c) 2023 Gangadhar Kapase, Shrikant Kulkarni, Kiran M, Prasad M Govindaiah, Kartikesh S M, Kalmath G P https://creativecommons.org/licenses/by/4.0
date: 2024-02-01
publication date: 2024-02-01
starting page: 68
ending page: 75
doi: 10.48165/jms.2023.18.02.10

Effect of Sodium Alginate Coating Containing Clove Essential Oil on pH, Cooking Loss, Colour and Sensory Attributes of Refrigerated Rabbit Meat
type: item
description: The present study was undertaken to assess the effect of coating added with clove essential oil on meat quality attributes of rabbit meat. The fresh rabbit meat was categorized into 4 treatments viz., control (C)- without coating, T1- coated with alginate coating, T2- coated with alginate coating added with 0.2% clove essential oil, and T3- coated with alginate coating added with 0.5% clove essential oil. The samples were aerobically packaged in low-density polyethylene (LDPE) packs and stored under refrigeration (4±1ºC) for 7 days. The samples were assessed on day 0 (before keeping the samples in refrigeration), days 1, 3, 5, and 7 for pH, cooking loss, colour profile, and sensory attributes. The alginate coating was observed to significantly (p<0.05) increase the pH value of the raw rabbit meat samples. Throughout the storage, the raw C sample recorded significantly (p<0.05) lower pH values than those of the raw-treated samples. The coating of the rabbit meat sample did not have any significant effect on the cooking loss except on day 0 of storage. With the advancement of the storage period, the treated samples retained a better colour and sensory attribute. The T3 sample had the highest sensory scores throughout the storage period. Thus, alginate coating added with 0.5% clove essential oil could be used to improve the quality of rabbit meat.
subject: Research Article
  topic: section
subject: Edible coating
  topic: keywords
subject: eugenol
  topic: keywords
subject: rabbit meat
  topic: keywords
subject: quality attributes
  topic: keywords
creator: Aifa Hazurin Rusman
creator: Pavan Kumar
creator: Muhammad Nizam Hayat
creator: Mustapha Abdul
creator: Garba Adamu
creator: Mohammed Rashedi Ismail-Fitry
creator: Awis Qurni Sazili
rights: Copyright (c) 2024 Aifa Hazurin Rusman, Pavan Kumar, Muhammad Nizam Hayat, Mustapha Abdul, Garba Adamu, Muhammad Rashedi Islmail-Fitry, Awis Qurni Sazili https://creativecommons.org/licenses/by/4.0
date: 2024-02-16
publication date: 2024-02-16
starting page: 1
ending page: 11
doi: 10.48165/jms.2024.19.01.01

Evaluation of Modified Atmosphere Packaged Chicken Breast Meat during Refrigeration Storage
type: item
description: Modified atmospheric packaging (MAP) is most commonly used nowadays to improve the shelf-life of meat in refrigeration storage. Therefore, this research was undertaken to study the effect of MAP on the quality and shelf-life of chicken breast meat (CBM) under refrigeration storage. This was further compared with aerobic packaging (AP) to find the efficiency of MAP. Three different concentrations were used: 1) MAP-20 (20%O2+30%CO2+50%N2), 2) MAP-10 (10%O2+40%CO2+50%N2), and 3) MAP-0 (0%O2+20%CO2+80%N2). Refrigerated storage of CBM with MAP of 0-20% oxygen significantly (p<0.05) decreased TBARS, deoxymyoglobin, metmyoglobin, L* value, b* value, oxygen, and nitrogen but increased the pH, oxymyoglobin, total meat pigment, a* value, carbon dioxide, nitrogen, standard plate count and sensory attributes when compared to aerobic packaging. It can be concluded that a MAP-CBM had a shelf-life of 12 days and AP-CBM had 6 days under refrigeration storage.
subject: Research Article
  topic: section
subject: aerobic packaging
  topic: keywords
subject: modified atmospheric packaging,
  topic: keywords
subject: shelf-life
  topic: keywords
subject: quality
  topic: keywords
creator: Aaliya Tahseen
creator: Kandeepan Gurunathan
rights: Copyright (c) 2024 Aaliya Tahseen, Kandeepan Gurunathan https://creativecommons.org/licenses/by/4.0
date: 2024-06-30
publication date: 2024-06-30
starting page: 78
ending page: 86
doi: 10.48165/jms.2024.19.01.0.9

Development of Healthier meat balls using Walnut Kernels and Fat modifications
type: item
description: The current study was aimed at optimizing the amount of fat and walnut kernel content for the production of functional meat balls (locally called as Rista). In the first experiment, different combinations of lean meat, animal fat and vegetable fat (T1 = 90% lean meat: 10% animal fat; T2 = 90% lean meat: 5% animal fat: 5% vegetable fat; T3 = 90% lean meat: 10% vegetable fat) were compared to control (T0 = 80% lean meat: 20% animal fat). Based on physico-chemical, proximate, antioxidant activity parameters and sensory scores, T1 (90% lean meat: 10% animal fat) was found optimum for the formulation of functional meat balls. In the second experiment, walnut kernel paste (WKP) was incorporated at three levels (3, 6 and 9%) replacing lean meat in the formulation of gravy based product. 6% WKP was found optimum for the development of functional meat balls. It was concluded that the formulation containing 84% lean meat, 10% animal fat and 6% walnut kernel paste was suitable for the preparation of functional meat balls.
subject: Research Article
  topic: section
subject: Antioxidant activity
  topic: keywords
subject: TBARS
  topic: keywords
subject: texture profile
  topic: keywords
subject: Rista
  topic: keywords
subject: water activity
  topic: keywords
subject: meatballs
  topic: keywords
subject: functional
  topic: keywords
creator: Hafsa Imtiyaz Chisti
creator: Sheikh Rafeh Ahmad
creator: Asif Hassan Sofi
creator: Tarteela Haq
creator: Tahir Nazir
rights: Copyright (c) 2023 Hafsa Imtiyaz Chisti, Sheikh Rafeh Ahmad, Asif Hassan Sofi, Tarteela Haq, Tahir Nazir https://creativecommons.org/licenses/by/4.0
date: 2024-01-30
publication date: 2024-01-30
starting page: 60
ending page: 67
doi: 10.48165/jms.2023.18.02.09

Extraction and Characterization of gelatin from goat skin
type: item
description: The present study was conducted to optimize the pretreatment and extraction protocols for gelatin from goat skin. The physico-chemical properties of gelatin extracted from goat skin under different pretreatment conditions viz., scalding (65℃ for 5 min), 0.1 M NaOH for 2 h, 0.25 M NaOH for 2h and extraction temperatures (60℃ and 65℃) were studied. Pretreatment with 0.1 M NaOH and extraction at 65℃ (6 h) recorded the highest yield (8.42±0.02%) as well as better gel clarity (53.03±0.18%) and instrumental colour values. The scanning electron microstructure of goat skin gelatin displayed a compact network of protein strands without any void spaces. The gel strength and viscosity of goat skin gelatin were 437.56 g bloom and 15.73 cP respectively. The SDS-PAGE fractionation of gelatin proteins showed the presence of distinct α, β and γ-chains. These findings suggest that goat skin has an immense potential to be employed for gelatin extraction and can be used as an alternative to gelatin from other sources.
subject: Articles
  topic: section
subject: Goat skin gelatin
  topic: keywords
subject: NaOH pretreatment
  topic: keywords
subject: Extraction
  topic: keywords
subject: Yield
  topic: keywords
creator: P Sowmya Reddy
creator: K B Priya
creator: Balaji M Belore
creator: Bidyut Prava Mishra
creator: Rituparna Banerjee
creator: G Gangaraju
creator: J Indumathi
creator: G V Bhaskar Reddy
creator: Naveena B Maheswarappa
creator: L Judy
rights: Copyright (c) 2023 P Sowmya Reddy, Naveena B Maheswarappa, G V Bhaskar Reddy, J Indumathi, G Gangaraju, Rituparna Banerjee, Bidyut Prava Mishra, Balaji M Belore, K B Priya, L Judy https://creativecommons.org/licenses/by/4.0
date: 2024-01-20
publication date: 2024-01-20
starting page: 24
ending page: 30
doi: 10.48165/jms.2023.18.02.04

Tailor-made chicken meat biscuits: optimizing functional properties with olive oil and flaxseed oil oleogels
type: item
description: This study aimed to develop chicken meat biscuits incorporating oleogels derived from olive oil and flaxseed oil, using carnauba wax as the oleogelator. The objectives included standardizing the procedure for preparing chicken meat biscuits, developing oleogels, and evaluating the physico-chemical, microbiological, and sensory quality of the resulting products, along with determining shelf life. Chicken meat biscuits were formulated with commercial butter (C), olive oil oleogel (T1), and flaxseed oil oleogel (T2). Physico-chemical parameters, fatty acid profile, and sensory quality were analyzed. Stable oleogels were obtained, and chicken meat biscuits incorporated with flaxseed oil oleogel exhibited reduced hardness, increased baking yield and maintained proximate composition. Fatty acid profiling revealed a significant decrease in saturated fatty acids in T2, with an increased PUFA: SFA ratio and favourable health indices. Sensory evaluation indicated no significant differences among formulations. The selected T2 formulation underwent shelf-life assessment under ambient and refrigerated conditions. Shelf-life assessment showed T2's superior performance in terms of pH, lipid peroxidation, microbial quality, and sensory acceptability over 45 days of storage. The findings suggest that these innovative biscuits have promising applications in the food industry, providing healthier alternatives without sacrificing taste and texture.
subject: Research Article
  topic: section
subject: Oleogels
  topic: keywords
subject: Omega fatty acids
  topic: keywords
subject: Fortification
  topic: keywords
subject: Chicken meat biscuit
  topic: keywords
subject: Fatty acid profile.
  topic: keywords
creator: Sonia Banisetty
creator: E Naga Mallika
creator: B Eswara Rao
creator: T. Srinivasa Rao
rights: Copyright (c) 2024 Sonia Banisetty, Dr E Naga Mallika, Dr B Eswara Rao, Dr T Srinivasa Rao https://creativecommons.org/licenses/by/4.0
date: 2024-03-24
publication date: 2024-03-24
starting page: 48
ending page: 59
doi: 10.48165/jms.2024.19.01.06

Effect of dietary incorporation of Spirulina platensis on the growth performance, carcass characteristics and meat quality in broilers
type: item
description: This study was conducted to evaluate the effect of Spirulina platensis on growth performance, physiochemical properties of meat, carcass characteristics and breast meat quality in broilers. A total of 144-day old commercial broiler chicks were randomly divided into 3 dietary treatments with 4 replicates having 12 birds per replicate for a period 6 weeks. The dietary treatments were 0 (T1), 1(T2) and 2(T3) % spirulina inclusion in rations. Significantly (P<0.01) higher body weight gain, feed intake and better feed conversion ratio was observed in 1% spirulina supplemented groups. The meat quality parameters viz., crude protein, redness (a*) and yellowness (b*) were significantly (P<0.05) higher in 1% spirulina supplemented groups compared to control. However, no significant difference was observed between spirulina fed groups. Microbial analysis indicates that total plate count (TPC), psychrophiles, yeast and moulds in meat was decreased (P<0.05) linearly as the level of spirulina increased from 0 to 2 %. Sensory attributes like tenderness, juiciness and overall acceptability were significantly (P<0.05) higher in spirulina supplemented groups. Carcass traits revealed that significantly (P<0.05) higher skin weight was observed in control compared to other treatments. However, no significant difference in other parameters like carcass weight, breast weight and carcass percentage. The results indicates that supplementation of spirulina in broiler diets improved the growth performance, increased meat colour, quality and overall acceptability. Hence, it can be concluded that spirulina powder can be fed up to 1 per cent level to improve the broiler production.
subject: Research Article
  topic: section
subject: Spirulina
  topic: keywords
subject: Body weight gain
  topic: keywords
subject: Psychrophiles
  topic: keywords
subject: Crude protein
  topic: keywords
subject: meat colour
  topic: keywords
creator: S Venkateswarlu
creator: B Devasena
creator: K Sudheer
rights: Copyright (c) 2023 S Venkateswarlu, B Devasena , K Sudheer https://creativecommons.org/licenses/by/4.0
date: 2024-01-30
publication date: 2024-01-30
starting page: 54
ending page: 59
doi: 10.48165/jms.2023.18.02.08

Standardization of Retort pouch processed mini chevon patties incorporated with sesame seed paste
type: item
description: There is increasing demand for ready to eat shelf stable meat products, which has easy marketing potential. In this study, an attempt was made to standardise the process schedule for retort processed chevon patties. In our earlier study Chevon patties were prepared for convenience and variety by adding sesame seed paste (SSP) at 2.8%. The control and patties with SSP were used to standardize retort pouch processing schedule. The product core temperature reached its first lethality rate of 0.001, when the product core temperature was 940C, retort temperature was 1210C in treatment 1, in treatment 2 they were 920C and 1180C, and in treatment 3 they were 900C and 1140C, respectively. Treatment 3 required a heating time of 15 minutes, cooling time of 7 minutes and total lethality (F0) of 11.093. The heating lag factor (Jh) was 1.10 and the cook value was 73.26 min. The cooling lag factors (jc) were 1.00, 1.10 and 1.20 for treatments 1, 2 and 3, respectively.Thefh/U ratio of mini chevon patties product were 2.80, 2.24 and 1.93 for treatments 1,2 and 3, respectively. The highest heating rate index, heating lag factor, heating time, cook value and time for sterilization and lowest fh/U values were recorded in treatment 3. The patties processed withF0 of 11.093 had better sensory scores and the packets were not spoiled for a month on visual observation.
subject: Research Article
  topic: section
subject: Retort pouch
  topic: keywords
subject: Chevon patties
  topic: keywords
subject: Sesame seed paste
  topic: keywords
subject: heat penetration characteristics
  topic: keywords
subject: thermal processing
  topic: keywords
creator: S Jeyapriya
creator: U K Pal
creator: V Rajkumar
creator: P K Mandal
creator: S Kasthuri
rights: Copyright (c) 2024 S Jeyapriya, U K Pal , V Rajkumar , P K Mandal , S Kasthuri https://creativecommons.org/licenses/by/4.0
date: 2024-02-16
publication date: 2024-02-16
starting page: 12
ending page: 19
doi: 10.48165/jms.2024.19.01.02

Development And Quality Evaluation Of Low-Fat Chicken Nuggets Incorporated With Brown Rice Flour
type: item
description: Chicken nuggets prepared by incorporating three different levels of brown rice flour along with other non-meat ingredients. The formulations prepared were – Control (0% brown rice flour), T1(2% brown rice flour), T2(4% Brown rice flour), T3(6% Brown rice flour). Among different treatments, brown rice flour at 6% produced significantly (P<0.05) higher emulsion stability, water holding capacity, pH and better sensory scores than rest of the formulations. Proximate composition of the study revealed significant (P<0.05) increase in moisture, protein, fiber and ash content. The texture profile analysis studies revealed a significant(P<0.05) increase in some parameters, which are gumminess, springiness and cohesiveness. The microbiological studies revealed that products were acceptable up to 9 days. Based on the results obtained in the study it might be concluded that chicken nuggets could be prepared satisfactorily on addition up to 6% brown rice flour without adverse effect on the quality of the products.
subject: Research Article
  topic: section
subject: Brown rice flour
  topic: keywords
subject: chicken nuggets
  topic: keywords
subject: water holding capacity
  topic: keywords
subject: texture profile analysis and proximate analysis
  topic: keywords
creator: K Ajay kumar
creator: R S Dilip Gupta
creator: S K Devathkal
creator: B Eswara Rao
creator: N subhasini
rights: Copyright (c) 2024 K Ajay kumar, R S Dilip Gupta, S K Devathkal, B Eswara Rao, N subhasini https://creativecommons.org/licenses/by/4.0
date: 2024-02-22
publication date: 2024-02-22
starting page: 39
ending page: 47
doi: 10.48165/jms.2024.19.01.05

Quality, Storage Stability, and Effect of Cryoprotectants onUltrastructure of Superchilled Chicken
type: item
description: The concept of superchilling, an alternative to traditional chilling and freezing methods, is to reduce the temperature 1-2 °C below the initial freezing point of the food enabling safe, and high-quality product. This work was aimed to explore the effects of superchilling (-2±0.5°C), chilling (4±1°C), and freezing (−18±1°C) on the quality and storage stability of dressed chicken and also to evaluate the role of cryoprotectants during superchilling for enhanced meat quality. In superchilled samples, improved water holding capacity (WHC) and lower shear force values were observed relative to frozen chicken. SDS-PAGE analysis revealed the appearance of 29 kDa protein bands in superchilled samples on 7th and 14th day, indicating troponin degradation and tenderization. Scanning electron microscopy (SEM) studies indicated minimal damage to muscle fibre ultrastructure in superchilled chicken relative to frozen samples. Integrity of fibre structure was well maintained in superchilled samples treated with sorbitol as a cryoprotectant relative to sucrose and polyphosphate. Results demonstrated the potential use of superchilling process along with cryoprotectants for improved quality and enhanced shelf-life of chicken.
subject: Research Article
  topic: section
subject: Superchilling
  topic: keywords
subject: Chicken meat
  topic: keywords
subject: Shelf-life
  topic: keywords
subject: SDS-PAGE
  topic: keywords
subject: Cryoprotectants
  topic: keywords
subject: Ultrastructure
  topic: keywords
creator: Rituparna Banerjee
creator: Naveena B Maheswarappa
creator: M Muthukumar
creator: Sowmya Dasoju
rights: Copyright (c) 2023 Rituparna Banerjee, Naveena B Maheswarappa, M Muthukumar , Sowmya Dasoju https://creativecommons.org/licenses/by/4.0
date: 2024-01-20
publication date: 2024-01-20
starting page: 37
ending page: 46
doi: 10.48165/jms.2023.18.02.06