Vol. 19 No. 2 (2024): Journal of Meat Science (December)

Research Article

• Biopolymer Characterization: Gelatin from Poultry Waste as a  Sustainable Alternative

  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

  1-6

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• Physico-Chemical and Sensory Evaluation of Chicken Nuggets with Cooked Unripe Plantain

  K Selvakumar, M Anna Anandh, G Rajarajan, R Ilavarasan, A Sangeetha

  7-13

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• Perception towards Cultured Meat: A Survey of Potential Consumers  in India 

  P S Girish , Santhosh Kacham, D C Praneetha, Madhusudhan Rao, V Bhaskar, C Ramakrishna, Balamanikandan Raja

  14-21

• Effect of different packaging conditions and temperatures on physicochemical and microbiological quality of tualang honey-marinated chicken meat

  Yousof K, Nur Hanani Z A, P Kumar, Ismail Fitry M R, Nor Khaizura M A R

  22-28

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• Physico-chemical and functional properties of chicken skin collagen hydrolysate: comparative effects of Collagenase andProtease

  Judy L , Rituparna Banerjee, B M Naveena, Subhashish Biswas, Gopal Patra, Sowmya D, Balaji Belore, Priya K B, Sowmya P, Varakumar P

  29-34

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• Effect of broccoli (Brassica oleracea) florets and stems as a fat replacer on the physicochemical and sensorial properties of chicken patties

  Ng Wei-Ai, Mohd Razali Faridah, Abu Bakar Asyrul Izhar, Muhamad Faris Ab Aziz, Pavan Kumar, Awis Qurni Sazili, Mohammad Rashedi Ismail-Fitry

  35-44

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• Effect of High-Pressure Processing on the Quality of Beef and Buffalo Meat

  Nur Hana Ahmad Jaelan, Pavan Kumar, Awis Qurni Sazili, Mohammad Rashedi Ismail Fitry

  45-53

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• Optimization of Shatavari Powder Incorporation in Poultry Meat Nuggets

  Silpa Sasi, T Sathu, Sunanda C, Pavan M, V N Vasudevan, Irshad A

  54-61

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• Quality attributes of hurdle technology-based shelf-stable chicken pickle fried for different durations

  Shubha Singh , Meena Goswami, Vikas Pathak, Arun Kumar Verma, Rajkumar V, Vivekanand

  62-66

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