Asian Science Citation Index is committed to provide an authoritative, trusted and significant information by the coverage of the most important and influential journals to meet the needs of the global scientific community.  
ASCI Database
308-Lasani Town,
Sargodha Road,
Faisalabad, Pakistan
Fax: +92-41-8815544
Contact Via Web
Suggest a Journal
Articles by A.S.R. Anjaneyulu
Total Records ( 5 ) for A.S.R. Anjaneyulu
  A.K. Verma , V. Lakshmanan , Arun K. Das , S.K. Mendiratta and A.S.R. Anjaneyulu
  In the present study, physico-chemical and functional properties of buffalo head meat; heart meat and buffalo skeletal meat were estimated and compared. Moisture content of buffalo heart meat (78.42%) and head meat (76.94%) was significantly (p<0.05) higher than buffalo skeletal meat (75.85%). Buffalo heart meat had significantly lower protein content (15.49%) than head meat (19.25%) and skeletal meat (19.84%). Fat and ash content of buffalo skeletal meat, head meat and heart meat did not differ significantly among themselves. pH of buffalo head meat (6.41) was significantly higher than skeletal meat (5.85) and heart meat (5.80). Salt extractable protein of head meat (12.02%) was significantly (p<0.05) higher than skeletal meat (8.25%) and heart meat (8.52%). Heart meat had significantly (p<0.05) lower water holding capacity than skeletal and head meat. Shear force value and emulsifying capacity of heart meat were significantly (p<0.05) lower than skeletal and head meat. There was a significant difference in total pigment content between head (398.82 ppm), heart (338.98 ppm) and skeletal meat (243.89 ppm).
  R. Thomas , A.S.R. Anjaneyulu , S.K. Mendiratta and N. Kondaiah
  The study was aimed at optimizing the pH hurdle during the process of development of shelf stable pork sausages using hurdle technology. The acidulants used were 0.5 N Lactic Acid (LA) and Glucono-Delta-Lactone (GDL). Different parameters evaluated were pH, emulsion stability, cooking yield, moisture, protein and fat contents, shear force, lovibond tintometer colour scores, texture profiles and sensory attributes. Reduction in emulsion pH by the addition of LA and/or GDL significantly (p<0.05) influenced the processing and quality parameters of pork sausages. Emulsion pH below 5.90 (i.e., pH of cooked product ~6.00) by the addition of 0.5 N LA affected different sensory attributes adversely. Similarly, incorporation of GDL at or above 0.3% adversely affected most of the quality and sensory attributes of pork sausages. It was observed that the pH of ~5.90 in emulsion achieved by a combination of LA and GDL resulted in better quality characteristics in pork sausages compared to the same pH level attained by either LA or GDL alone.
  A.S.R. Anjaneyulu , R. Thomas and N. Kondaiah
  Meat production and importance of processing of value added products are presented. Physico-chemical and functional properties of buffalo meat and their improvement by using polyphosphates and pre-blending of meat with salt and food additives are discussed. Processing of comminuted meat products such as patties, sausages, nuggets and rolls, low-fat sausages, enrobed cutlets, restructured meat blocks and rolls, cured and smoked meat chunks, snacks, shelf stable and traditional meat products and their packaging have been highlighted. Strategies for quality enhancement of meat and meat products are proposed in this review.
  A.K. Biswas , N. Kondaiah , A.S.R. Anjaneyulu and P.K. Mandal
  The aim of this review was to focus on food safety in relation to pesticide and veterinary drug residues and mycotoxins in meat and meat products. The impact of these consumers awareness is a large concern for the meat industry. In order to be more prepared, the consumer strive to have more complete information on the sources of inputs in their products, because consumers are becoming more worried about this. Residues in meat and their products are generally classified as naturally present, caused by man and arise secondarily. In the past, most contamination of meat resulted from natural toxicants. However, usage of synthetic chemicals for regular house-hold and agricultural practices while benefiting society has also provided new sources of potential contamination. The levels of pesticide residues are now over alarming situation in certain countries. Drug residues in meat are relatively uncommon whereas, aflatoxin or ochratoxin are rarely found. Residues from secondary residues also occur less frequently. This study reviews the causes of residues in meat, types of residues found, their detection methods, incidences and their regulation with emphasis on public health risk and their assessment.
  A.K. Biswas , N. Kondaiah , A.S.R. Anjaneyulu and P.K. Mandal
  The aim of this study was to evaluate status of microbial contaminants in food of animal origin. Emergence and re-emergence of diseases due to pathogenic bacteria are the key issue of the new pattern of food trades. Food poisoning or food intoxication syndrome is a global problem for meat industry. The bacterial pathogens most frequently identified from illness associated with beef products are Salmonella sp., Campylobacter, Staphylococcus aureus, Escherichia coli, Listeria monocytogenes, Clostridium perfringens, Yersinia enterocolitica, Bacillus cereus and Vibrio parahaemolyticus. Microbial contaminants rather common than any other form of contaminants as food animals itself harbour them hence, microbial contamination of carcass surfaces is unavoidable. Most of the micro floras transferred to the carcasses are nonpathogenic, but some pathogens like Salmonella sp., Escherichia coli O157:H7, Campylobacter sp. and L. monocytogenes may be present and poses a safety challenge to the meat industry. Novel methods such as immunological, chemical, biochemical, biophysical, nucleic acid probe, Polymerase Chain Reaction (PCR) and more recently biosensor based techniques have been developed to monitor the incidence of pathogenic bacteria in meat foods. In recent years, increase in global trade and awareness of the consumers about the hygienic quality of the meat, international attention is being focused on ways to improve the microbial quality and safety of meat foods. The present review confirmed the importance of maintaining good process hygiene at meat packing plants for further improvement of microbiological status of meat.
Copyright   |   Desclaimer   |    Privacy Policy   |   Browsers   |   Accessibility