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Articles by G. Kandeepan
Total Records ( 2 ) for G. Kandeepan
  G. Kandeepan and S. Biswas
  Buffalo meat is the only future remedy for nutritional security in India. If the quality gets deteriorated, the meat preserved in refrigerator would impact greatly on the health of consumers. Hence meat samples from five year old sixteen buffalo bulls were analyzed in the fresh state (0 day) and after 4 and 7 days in chiller (4±1°C) and 4, 7, 14, 30, 60 and 75 days in freezer (-10±1°C) in a domestic refrigerator. The values of ERV, WHC and proximate composition decreased with increasing storage period. Whereas pH, TBA no., tyrosine value, chilling loss and drip loss showed an increasing trend. The chiller storage increased but freezer decreased the microbial counts (SPC, PC and Coliforms). The values of odour and flavour scores decreased with increasing storage period. Whereas, texture, tenderness and juiciness scores showed an increasing trend. Thus it was concluded that a storage period upto 4 days in chiller and 30 days in freezer could satisfactorily maintain the buffalo meat quality.
  R. Thomas , Y.P. Gadekar , G. Kandeepan , S.K. George and M. Kataria
  Buffalo lean meat was used to evaluate the effects of pH of the salt soluti1on (5.0, 5.5, 6.0, 6.5 and 7.0), dilution volume (4, 8, 12, 16 and 20 X sample weight), blending time (30, 60, 90, 120 and 150 sec) and post mortem ageing period (0, 5, 10 and 15 days) on the yield of Salt Soluble Proteins (SSP). Maximum yield of SSP was obtained at pH 6.0. SSP yield increased with increase of dilution volume and blending time. Ageing buffalo lean meat for 5, 10 and 15 days postmortem reduced the yield of SSP. Thus, the extraction conditions and post mortem ageing period have significant effect on the yield of SSP from buffalo (Bubalus bubalis) lean meat.
 
 
 
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