Effects of Chemically and Green Synthesized Zinc Oxide Nanoparticles on Shelf Life and Sensory Quality of Minced Fish ().

The purpose of this study was to investigate the effect of chemically and green synthesized zinc oxide nanoparticles (ZnO-NPs) on the shelf life and sensory quality of fish meat. In this study, ZnO-NPs were synthesized by employing the colloidal chemistry (CZnO-NPs) and green synthesis (GZnO-NPs) methods, and they were also characterized to assess their morphology. The synthesized ZnO-NPs, ZnO, and zinc acetate (ZnA) were used for the preservation and fortification of fish () meat at 20 mg/kg of Zn.

ELISA-based detection of fresh and frozen-thawed lamb meat: a promising analytical approach for meat authentication.

Fresh/chilled meat differs in quality from frozen-thawed meat, and consumers prefer fresh meat over frozen-thawed meat. Differentiating between the two types of meat is an important part of the meat quality control system. This study aimed to develop an ELISA based on cytoplasmic antioxidant enzyme superoxide dismutase (SOD) as a biomarker.

Decoding halal and jhatka slaughter: novel insights into welfare and protein biomarkers in slow-growing broiler chicken.

Background: The first evidence of blood biochemical and proteomic changes in slow-growing broiler chicken subjected to ritual slaughter like halal (HS) and jhatka (JS) without stunning and commercial slaughter with electrical stunning (ES) was decoded.

Results: Significant stress indicators like cortisol and triiodothyronine were markedly elevated in JS birds, whereas increased (P < 0.05) levels of lactate dehydrogenase and creatine kinase were observed in JS and ES birds.

Preparation and storage stability of meat spread developed from spent hens.

Aim: The present study was carried out to develop a meat spread as a healthier alternative to already existing meat products utilizing undervalued spent hen meat to add a new dimension to meat products.

Materials And Methods: Carcasses were processed within 30 min of slaughter and conditioned at 4±1°C for about 24 h and then braised along with other ingredients to get the final product. The products were evaluated for proximate composition, peroxide values, pH, microbiological, and sensory qualities as per standard procedures.

Effect of supplementation of crystalline lysine on the performance of WL layers in tropics during summer.

A trial was conducted to evaluate the effect of lysine concentration in the diet of WL layers with constant ratio of other essential amino acids to lysine. Pullets (528) aged 25 to 36 weeks were fed with test diet containing two protein levels (13.36 and 15.