Effect of flaxseed-derived diglyceride-based high internal phase Pickering emulsion on the quality characteristics of reformulated beef burgers.

The study aimed to fabricate healthier beef burgers using high internal phase Pickering emulsion (HIPPE) as animal fat substitute. In this context, HIPPE stabilized by modified soy protein isolates was produced with flaxseed-derived diglycerides (DAGs). Beef burgers were prepared by substituting beef backfat with HIPPE at varying levels (0%, 25%, 50%, 75%, and 100%).

Effect of Animal Age, Postmortem Calcium Chloride Marination, and Storage Time on Meat Quality Characteristics of of Buffalo Bulls.

This study investigated the effect of animal age, calcium chloride marination, and storage time on meat quality characteristics of buffalo bulls to suggest a cost-effective method of improving buffalo meat quality. The current study was designed considering the importance of buffalo meat and the usage of meat from spent buffalo animals in local markets of South Asian countries. A total of 36 animals comprised of 18 young and 18 spent buffalo bulls were selected.

Effect of Packaging Type and Aging on the Meat Quality Characteristics of Water Buffalo Bulls.

The present study determined the effect of the packaging type and aging time on the meat quality of water buffalo () bulls. A total of = 36 (LL) muscles from = 18 buffalo bulls were obtained. Half LL muscles were packed in modified atmosphere packaging (Hi-O MAP), vacuum packaging (VP), and oxygen-permeable packaging (OP) on day 1, while the other half were aged for 7 days.

Effect of Different Packaging Atmosphere on Microbiological Shelf Life, Physicochemical Attributes, and Sensory Characteristics of Chilled Poultry Fillets.

This trial was conducted to evaluate the effect of overwrap, vacuum, and modified atmosphere packaging (MAP) on poultry breast fillets' microbiological, biochemical shelf life and sensory attributes. The fillets were divided into 4 groups, and each of the treatments was replicated 3 times with 60 breast fillets. The first group was a control group with overwrap packaging; the second group was vacuum packed (VP); the third and fourth groups were MAP-1: 0% O, 40% CO, 60% N, and MAP-2: 20% O, 40% CO, 40% N.

Effect of Wet Aging on Color Stability, Tenderness, and Sensory Attributes of and Muscles from Water Buffalo Bulls.

The present study aimed to investigate the effect of wet aging on meat quality characteristics of (LL) and (GM) muscles of buffalo bulls. Meat samples from six aging periods, i.e.

Meat Production and Supply Chain Under COVID-19 Scenario: Current Trends and Future Prospects.

The COVID-19 pandemic impacted meat production, supply chain, and meat prices that caused a severe socio-economic crisis worldwide. Initially, meat and meat products' prices increased due to less production and increased demand because of panic buying. Whereas, later on, both meat production and demand were significantly decreased due to lockdown restrictions and lower purchasing power of the consumers that results in a decrease in meat prices.

Effect of Carcass Electrical Stimulation and Suspension Methods on Meat Quality Characteristics of of Young Buffalo () Bulls.

Buffalo animals are slaughtered at their early age and carcasses are chilled rapidly which deteriorates its meat quality and decreases the consumer likeliness of buffalo meat. This study investigated the appropriate methods to prevent the quality deterioration of buffalo meat during chilling. Twenty four 18-mon-old buffalo bulls were slaughtered, electrically stimulated and suspended either by hip or achilles tendon.

Effect of lactic acid spray on microbial and quality parameters of buffalo meat.

We evaluated the effect of lactic acid spray on micro-flora, instrumental color, shelf-life and sensory attributes of buffalo meat displayed under Modified Atmosphere Packaging. Buffalo calf carcasses (n = 12) were sliced into equal sagittal halves, n = 6 halves were randomly assigned to each of four treatments i.e.

Antioxidant properties of Milk and dairy products: a comprehensive review of the current knowledge.

Milk and dairy products are integral part of human nutrition and they are considered as the carriers of higher biological value proteins, calcium, essential fatty acids, amino acids, fat, water soluble vitamins and several bioactive compounds that are highly significant for several biochemical and physiological functions. In recent years, foods containing natural antioxidants are becoming popular all over the world as antioxidants can neutralize and scavenge the free radicals and their harmful effects, which are continuously produced in the biological body. Uncontrolled free radicals activity can lead to oxidative stresses, which have been implicated in breakdown of vital biochemical compounds such as lipids, protein, DNA which may lead to diabetes, accelerated ageing, carcinogenesis and cardiovascular diseases.