Exploring the dynamics of women consumer preference, attitude and behaviour towards meat and meat products consumption in India.

Urbanisation and changing food habits in India have resulted in a shift in consumption from cereals to protein-based foods. Women play a major role in India in all activities related to food at household and therefore, the current paper reports the findings of the qualitative work conducted to understand women consumers' preference and perception towards meat and its attributes as a function of their awareness. The study collected the responses from 510 women residents of Metropolitan city of Bengaluru, India using questionnaires directly by face-to-face interviews and generated data on preference for fresh meat, purchase habits, value added meat products consumption, awareness about meat quality, and future expectations about meat sector.

Correction to "Direct Visualization of Crystalline Domains in Carboxylated Nanocellulose Fibers".

[This corrects the article DOI: 10.1021/acsomega.0c00410.

Impact of stunning before slaughter on expression of skeletal muscles proteome in sheep.

The commercial production of halal and kosher meat and controversy surrounding the slaughter without stunning is rapidly growing across the globe. Huge global market for halal and kosher meat warrants conciliation of religious practices and animal welfare for the betterment of meat industry. In the present study, we investigated changes in muscle proteome of sheep () subjected to either electrical stunning and slaughtering or slaughter without any stunning (halal).

Direct Visualization of Crystalline Domains in Carboxylated Nanocellulose Fibers.

Direct visualization of soft organic molecules like cellulose is extremely challenging under a high-energy electron beam. Herein, we adopt two ionization damage extenuation strategies to visualize the lattice arrangements of the β-(1→4)-d-glucan chains in carboxylated nanocellulose fibers (C-NCFs) having cellulose II crystalline phase using high-resolution transmission electron microscopy. Direct imaging of individual nanocellulose fibrils with high-resolution and least damage under high-energy electron beam is achieved by employing reduced graphene oxide, a conducting material with high electron transmittance and Ag ions, with high electron density, eliminating the use of sample-specific, toxic staining agents, or other advanced add-on techniques.

In-gel and OFFGEL-based proteomic approach for authentication of meat species from minced meat and meat products.

Background: Fraudulent mislabelling of processed meat products on a global scale that cannot be detected using conventional techniques necessitates sensitive, robust and accurate methods of meat authentication to ensure food safety and public health. In the present study, we developed an in-gel (two-dimensional gel electrophoresis, 2DE) and OFFGEL-based proteomic method for authenticating raw and cooked water buffalo (Bubalus bubalis), sheep (Ovis aries) and goat (Caprus hircus) meat and their mixes.

Results: The matrix-assisted liquid desorption/ionization time-of-flight mass spectrometric analysis of proteins separated using 2DE or OFFGEL electrophoresis delineated species-specific peptide biomarkers derived from myosin light chain 1 and 2 (MLC1 and MLC2) of buffalo-sheep-goat meat mix in definite proportions at 98:1:1, 99:0.

Polypropylene/Layered Double Hydroxide (LDH) Nanocomposites: Influence of LDH Particle Size on the Crystallization Behavior of Polypropylene.

Highly dispersed isotactic polypropylene (iPP) nanocomposites were prepared by incorporating two different sized Mg-Al LDH nanoparticles with different loadings from 1 to 10 wt % using a modified solvent mixing method. Larger sized LDH nanoparticles (∼3-4 μm) were prepared from the gel form of Mg-Al LDH, and the smaller sized nanoparticles (∼50-200 nm) were prepared by sonication of as-synthesized LDH particles. Such obtained LDH nanoparticles were carefully characterized using wide-angle X-ray diffraction (WAXD), transmission electron microscopy, and scanning electron microscopy.

Antioxidant activity of carnosic acid and rosmarinic acid in raw and cooked ground chicken patties.

Background: Carnosic acid (CA) and rosmarinic acid (RA) are potent antioxidants. The effectiveness of an antioxidant in a food system is dependent on a range of factors such as concentration, phenolic content, physical state of the substrate, processing and storage. However, the antioxidant activity of powder vs liquid and higher vs lower phenols is not clear in different matrices.