Transcriptome profiling of longissimus thoracis muscles identifies highly connected differentially expressed genes in meat type sheep of India.

This study describes the muscle transcriptome profile of Bandur breed, a consumer favoured, meat type sheep of India. The transcriptome was compared to the less desirable, unregistered local sheep population, in order to understand the molecular factors related to muscle traits in Indian sheep breeds. Bandur sheep have tender muscles and higher backfat thickness than local sheep.

Carcass and meat quality characterization of indigenous and improved variety of chicken genotypes.

A study was conducted to examine four genotypes of chicken for their carcass and meat quality characteristics. From each genotype, 20 birds were slaughtered at their respective age of maturity. Breast and thigh muscles were evaluated for meat quality characteristics.

Effect of vacuum packaging and pomegranate peel extract on quality aspects of ground goat meat and nuggets.

The effect of vacuum packaging and pomegranate peel extract on ground goat meat and cooked nuggets during refrigerated storage (4 ± 1 °C) was evaluated. Three different treatments evaluated were: I). Aerobic packaging (AP); II) Vacuum packaging (VP) and III).

Evaluation of quality characteristics of chicken meat emulsion/nuggets prepared by using different equipment.

Chicken meat emulsions prepared using food processor (FP), an indigenous meat cutter (MC) and bowl chopper (BC) were evaluated for physicochemical, texture and electron microscopic studies (SEM). Product yield, emulsion stability, hydration properties and gel strength (N) were significantly (P < 0.05) higher in BC.

Comparative antioxidant effect of BHT and water extracts of banana and sapodilla peels in raw poultry meat.

Antioxidant properties of banana (Musa paradisiaca) and Sapodilla/Chikoo (Manilkara zapota) peel extracts in chicken patties were evaluated. Four treatments viz., I.

Antibacterial activity of aqueous extract of pomegranate peel against Pseudomonas stutzeri isolated from poultry meat.

In this study antibacterial activity of pomegranate peel (PPE) was evaluated against bacteria isolated from poultry meat. The bacteria were identified using 16S rRNA gene and DNA sequencing. Results of molecular characterization showed that the bacteria isolated were having 100% homology with the Pseudomonas stutzeri strain CTSP36 and further analysis showed that sample sequence clustered with the P.

Comparative antioxidant effect of aqueous extracts of curry leaves, fenugreek leaves and butylated hydroxytoluene in raw chicken patties.

Antioxidant properties and use of aqueous extracts of curry leaves (Murraya koenigii) and fenugreek leaves (Trigonella foenum-graecum) as source of natural antioxidant in raw chicken meat were evaluated. Four treatments viz., I.

The effect of salt, extract of kinnow and pomegranate fruit by-products on colour and oxidative stability of raw chicken patties during refrigerated storage.

Use of extracts of kinnow and pomegranate by-products as source of natural antioxidant in salted chicken patties during refrigerated storage was evaluated. Five treatments viz., I.

Effect of ammonium hydroxide on ultrastructure and tenderness of buffalo meat.

This study was conducted with an objective to improve the tenderness of tough buffalo meat using ammonium hydroxide. Buffalo meat chunks from Biceps femoris muscle were marinated with distilled water (control), 0.1%, 0.

Tenderizing effect of blade tenderizer and pomegranate fruit products in goat meat.

Toughness of goat meat is a major problem with regard to consumer acceptance. Keeping this in view a blade tenderizer was developed for tenderization of goat meat. Pomegranate fruit products were also explored for tenderization effect on goat meat.

Effect of salt, kinnow and pomegranate fruit by-product powders on color and oxidative stability of raw ground goat meat during refrigerated storage.

Effects of salt, kinnow and pomegranate fruit by-product powders on color and oxidative stability of raw ground goat meat stored at 4+/-1 degrees C was evaluated. Five treatments evaluated include: control (only meat), MS (meat+2% salt), KRP (meat+2% salt+2% kinnow rind powder), PRP (meat+2% salt+2% pomegranate rind powder) and PSP (meat+2% salt+2% pomegranate seed powder). Addition of salt resulted in reduction of redness scores.

Anti-oxidant effect of extracts of kinnow rind, pomegranate rind and seed powders in cooked goat meat patties.

To overcome the disadvantages of using synthetic anti-oxidants in meat products, an investigation was carried out to evaluate the anti-oxidant effect of extracts of fruit by-products viz., kinnow rind powder (KRP), pomegranate rind powder (PRP) and pomegranate seed powder (PSP) in goat meat patties. Total phenolics content, DPPH radical scavenging activity and effect of these extracts on instrumental color, sensory attributes and TBARS values during storage (4+/-1 degrees C) of goat meat patties were evaluated.