Efficacy of leaves (drumstick, mint and curry leaves) powder as natural preservatives in restructured chicken block.

The use of natural preservatives to increase the shelf-life of meat products is promising as they possess antioxidant and antimicrobial properties. Earlier, a highly acceptable restructured chicken slice without the addition of extra fat was developed in the same laboratory which was acceptable up to 10th day of storage under refrigeration and spoilage was mainly due to oxidation. Hence, the present study was planned to determine the efficacy of certain plant leaves' (drumstick, mint and curry leaves) powder at 1 % level as natural preservatives to enhance the shelf life of restructured chicken slices under refrigerated storage.

Development of restructured chicken block utilizing gizzard and its refrigerated storage stability.

A study was planned to develop restructured chicken product by incorporating optimum level of gizzard and fat and evaluate their quality attributes under refrigerated storage condition (4 ± 10 C). Incorporation of gizzard did not show any change in pH, but cooking yield reduced significantly (P < 0.05) at 40% level.

"Safe" Coulomb excitation of 30Mg.

We report on the first radioactive beam experiment performed at the recently commissioned REX-ISOLDE facility at CERN in conjunction with the highly efficient gamma spectrometer MINIBALL. Using 30Mg ions accelerated to an energy of 2.25 MeV/u together with a thin (nat)Ni target, Coulomb excitation of the first excited 2+ states of the projectile and target nuclei well below the Coulomb barrier was observed.