Journal of Meat Science
type: channel
description: Welcome to the Journal of Meat Science, a biannual publication proudly presented by ACS Publisher on behalf of the esteemed Indian Meat Science Association (IMSA). Based in Hyderabad, our journal is dedicated to advancing original Research and Development in all branches of Meat Science and Technology, providing a platform for sharing cutting-edge insights through research papers and exclusive review articles (by invitation only). In collaboration with IMSA and ACS Publisher, we strive to foster knowledge sharing and exploration in the field. Join us in shaping the future of Meat Science and be a part of this exciting journey. Indexing Details: Scopus, NAAS, Base, Google Scholar, Crossref, ICI, ASI.
publisher: Indian Meat Science Association (IMSA)
language: en
publication name: Journal of Meat Science
issn: 0975-5209
items: Impact of Transport Duration on Integrated Stress Biomarkers and Predictive Modelling of Dark, Firm, Dry (DFD) Meat Incidence in Awassi Lambs
items: Mithun (Bos Frontalis): A Forest-Based Food Animal Of The Eastern Hima layas
items: Physico-chemical, Microbiological and Sensory Quality of Chicken and Beef Stored in Home Refrigerator
items: Effect of Age and Sex on the Physico-Chemical and Sensory Quality of Meat from Giriraja Birds
items: Effect of Age and Sex on the Growth and Carcass Characteristics of Giriraja Birds and Selection of Ideal Slaughter Age
items: Applications of Hyperspectral Imaging in Meat Quality and Safety Evaluation
items: Nano-Coating of Chitosan Incorporated with Cinnamomum Zeylanicum Es sential Oil: Application on Chicken Sausages for Quality Enhancement and Shelf-Life Extension
items: Valorisation Of Poultry Byproducts for Complementary Pet Food Production: A Circular Economy Approach
items: Influence of Barn Yard Millet Flour on Quality Characteristics and Fatty Acid Profile of Chicken Meat Nuggets
items: Physico-Chemical, Microbiological and Sensory Quality of Chicken and Beef Stored in Home Refrigerator
items: Harnessing Omics Technologies for Meat Biomarker Discovery
items: Effect of Different Ingredients Loading Sequences During Mixing on the Physicochemical and Sensorial Properties of Buffalo Patties
items: Quality attributes of hurdle technology-based shelf-stable chicken pickle fried for different durations
items: Optimization of Shatavari Powder Incorporation in Poultry Meat Nuggets
items: Effect of High-Pressure Processing on the Quality of Beef and Buffalo Meat
items: Enhancing Sensory Attributes and Shelf Stability of Restructured Beef Steaks for Meat Value Addition
items: Healthier Choices: Oleogels as a Smart Fat Replacement Solution
items: PORK FAT FATTY ACID PROFILING WITH RAMAN SPECTROSCOPY AND PRINCIPAL COMPONENT ANALYSIS
items: Physico-Chemical and Sensory Evaluation of Chicken Nuggets with Cooked Unripe Plantain
items: Creation and assessment of lysozyme–alginate complexes for antimicrobial packaging of chicken patties
items: Debaryomyces Hansenii: Harnessing its Signification in Kumaun Himalaya’s Traditional Meat Products
items: Assessing Impact of Turmeric and Ginger Nanoemulsions Incorporated Carboxy Methyl Cellulose Edible Films on Storage of Refrigerated Chicken Meat Nuggets
items: Perception towards Cultured Meat: A Survey of Potential Consumers in India
items: Storage Stability of Minced Chicken Meat and Pork at Ambient Temperature
items: Development Of Low Fat Fibre Rich Meatballs Using Hydrated Wheat Bran
items: Biopolymer Characterization: Gelatin from Poultry Waste as a Sustainable Alternative
items: Physico-chemical and functional properties of chicken skin collagen hydrolysate: comparative effects of Collagenase andProtease
items: Fatty acid profile and storage stability of loin muscle in response to dietary supplementation of Spirulina platensis in finishing crossbred pigs

Impact of Transport Duration on Integrated Stress Biomarkers and Predictive Modelling of Dark, Firm, Dry (DFD) Meat Incidence in Awassi Lambs
type: item
description: Background: Transport stress adversely affects animal welfare and meat quality in livestock. However, no previous study has simultaneously integrated physiological, oxidative, inflammatory, and acute phase biomarkers with multivariate modelling to predict dark, firm, dry (DFD) meat risk in Awassi lambs under commercial transport conditions. Objective: This study aimed to evaluate the effects of transport duration on integrated stress biomarkers, establish predictive cut-off values using ROC analysis, and develop a practical Transport Stress Score (TSS) for DFD prediction. Methods: Ninety-six male Awassi lambs (8–10 months, 42 ± 3 kg) were allocated to four groups (n = 24): Control (C), Short Transport (ST, 1 h), Medium Transport (MT, 3 h), and Long Transport (LT, 6 h). Blood and muscle samples were analyzed for cortisol, glucose, lactate, creatine kinase (CK), neutrophil/lymphocyte (N/L) ratio, haptoglobin (Hp), serum amyloid A (SAA), interleukin-6 (IL-6), tumor necrosis factor-α (TNF-α), malondialdehyde (MDA), total antioxidant capacity (TAC), superoxide dismutase (SOD), and glutathione peroxidase (GPx). Meat quality was assessed on longissimus dorsi muscle. ROC analysis, PCA, and logistic regression were performed. Results: Prolonged transport markedly elevated (P < 0.05) cortisol (15.82 → 48.65 ng/mL), MDA (1.85 → 4.92 nmol/mL), IL-6 (42.5 → 128.6 pg/mL), and SAA (8.45 → 38.72 μg/mL), while depleting antioxidant defenses. DFD incidence reached 54.2% in LT group. ROC analysis revealed SAA as the strongest predictor (AUC = 0.91) with optimal cut-off of 25.4 μg/ mL (sensitivity = 88.5%, specificity = 84.2%). The proposed Transport Stress Score achieved 89.6% accuracy for DFD prediction. Conclusion: This study provides the first integrated biomarker panel with validated cut-off values and a practical scoring system for DFD risk assessment in Awassi lambs. Transport should be limited to < 3 hours to maintain optimal meat quality.
subject: Research Article
  topic: section
subject: Awassi lambs
  topic: keywords
subject: transport stress
  topic: keywords
subject: oxidative stress
  topic: keywords
subject: acute phase proteins
  topic: keywords
subject: DFD meat
  topic: keywords
subject: ROC analysis
  topic: keywords
subject: predictive modelling
  topic: keywords
creator: Abbas Khalid Abbas
creator: Ali Kareem Mahmood
creator: Sarah Luay Subhi
creator: Tabarak Dakheel Mohammed
creator: Resan Shakir Abdulamer
creator: Reem Hamdan Khaddour
creator: Hasan Abdullah
rights: Copyright (c) 2026 https://creativecommons.org/licenses/by/4.0
date: 2026-02-04
publication date: 2026-02-04
starting page: 103
ending page: 111
doi: 10.48165/jms.2025.20.01.11

Mithun (Bos Frontalis): A Forest-Based Food Animal Of The Eastern Hima layas
type: item
description: Mithun (Bos frontalis) is a domesticated bovine native to the Eastern Himalayas, traditionally managed under forest-based systems and primarily utilized for meat by indigenous communities. Despite its cultural and nutritional importance, Mithun remains underrepresented in formal meat production research and development programs. This review critically evaluates existing literature with emphasis on meat production potential, carcass characteristics, meat quality attributes and biological determinants influencing growth and meat yield. Evidence from studies encompassing nutrition, growth physiology, genetics, reproduction and health management indicates that Mithun exhibits favorable meat composition, efficient utilization of fibrous forest biomass and inherent adaptability to low-input production environments. Available data also suggest the presence of genetic traits associated with disease tolerance and environmental resilience, which may indirectly influence meat productivity. Advances in reproductive biotechnologies, genomic characterization and microbiome research offer new opportunities for genetic improvement and conservation of meat-related traits. However, habitat degradation, genetic erosion, limited performance recording and lack of organized slaughter and processing infrastructure constrain its integration into structured meat value chains. The review highlights the need for targeted research on growth performance, carcass evaluation and meat quality parameters, coupled with conservation-oriented breeding and value-chain development. Positioning Mithun as a niche forest-based meat animal may support sustainable meat production and livelihood enhancement in the Eastern Himalayan region.
subject: Review Article
  topic: section
subject: mithun
  topic: keywords
subject: meat quality
  topic: keywords
subject: carcass traits
  topic: keywords
subject: sustainable meat production
  topic: keywords
creator: Harshit Kumar
creator: Jagdish Choudhary
creator: Kuluve Chotso
creator: Moon Moon Mech
creator: L Sunitibala Devi
creator: Sapunii Stephen Hanah
creator: Jayanta Kumar Chamuah
creator: Girish Patil Shivanagowda
rights: Copyright (c) 2026 Harshit Kumar, Jagdish Choudhary, Kuluve Chotso, Moon Moon Mech, L Sunitibala Devi, Sapunii Stephen Hanah, Jayanta Kumar Chamuah, Girish Patil Shivanagowda https://creativecommons.org/licenses/by/4.0
date: 2026-02-04
publication date: 2026-02-04
starting page: 1
ending page: 8
doi: 10.48165/jms.2025.20.02.1

Physico-chemical, Microbiological and Sensory Quality of Chicken and Beef Stored in Home Refrigerator
type: item
description: The purpose of this study was to ascertain how long raw chicken meat and beef meat kept at 4°C in a typical home refrigerator would last. Researchers from Chattogram Veterinary and Animal Sciences University performed an extensive examination over five days, assessing 10 meat samples (five chicken meat and five beef meat) obtained from local markets in Chattogram (Jhawtola, Bahaddar Hat, and Chawk Bazar). The quality assessment encompassed physico-chemical, microbiological, and sensory criteria, including pH, water holding capacity (WHC), extract release volume (ERV), protein degradation (tyrosine value), fat oxidation (TBARS), total viable microbial count (TVC), and aroma. Significant data indicated a gradual deterioration in quality for both types of meat. Sensory evaluation indicated a significant escalation in off odours, becoming especially evident by the fifth day. Physicochemical research revealed a steady decrease in pH for chicken, whereas beef pH exhibited greater variability. The water-holding capacity was minimal for both meats on the penultimate day. Moreover, elevated tyrosine and TBARS levels indicated continuous breakdown of proteins and lipids, respectively. Microbiologically, beef had a greater overall viable count compared to chicken. The study revealed that whereas beef demonstrated a more rapid decomposition rate, both meats underwent considerable quality degradation by the fifth day of refrigerated storage. These findings point out the importance of appropriate raw meat handling and timely storage techniques for preserving domestic food safety and quality.
subject: Research Article
  topic: section
subject: Physicochemical properties
  topic: keywords
subject: microbiological analysis
  topic: keywords
subject: sensory evaluation
  topic: keywords
subject: chicken meat
  topic: keywords
subject: beef meat
  topic: keywords
subject: home refrigeration
  topic: keywords
creator: Md. Adnan Omar Alvi
creator: Sunil Yadav
creator: Saroj Kumar Yadav
creator: Mahabub Alam
rights: Copyright (c) 2025 https://creativecommons.org/licenses/by/4.0
date: 2025-12-23
publication date: 2025-12-23
starting page: 65
ending page: 69
doi: 10.48165/jms.2025.20.01.7

Effect of Age and Sex on the Physico-Chemical and Sensory Quality of Meat from Giriraja Birds
type: item
description: The present study was envisaged to assess the effect of age and sex on the physico-chemical and sensory quality of meat from Giriraja birds reared up to 12 weeks of age at weekly interval. A total of 100-day-old Giriraja chicks were reared in the institution poultry farm up to 12 weeks of age as per standard management practices. Birds were divided in to two groups viz., male (47 birds) and female (53 birds) after completion of 6 weeks of age. Six birds each from male and female groups were slaughtered every week from 8 to 12 weeks as per the standard procedures and meat samples were collected from breast and thighs for meat quality and sensory analysis. In male Giriraja birds highly significant (P<0.01) difference in the moisture content, significant (P<0.05) difference in pH, water holding capacity and fat content of meat were observed. Whereas, in female Giriraja birds significant difference (P<0.05) was noticed in the pH and fat content, no such significant (P>0.05) difference was found in the water holding capacity and protein content of meat at different weeks of age. Meat from Giriraja birds (male & female) of 8 weeks of age had higher moisture and less fat but no difference in protein content and the meat had comparatively higher level of acceptability. No significant (P>0.05) differences were noticed among the sensory attributes of meat from Giriraja (male& female) birds belonging to different weeks of age. However, meat from 9 weeks in male and 8 weeks in female had slightly higher acceptability scores for all sensory attributes when compared to that of other age groups. From this it was concluded that age of Giriraja bird has remarkable effect on the physico chemical and sensory quality of meat.
subject: Research Article
  topic: section
subject: Giriraja birds
  topic: keywords
subject: Meat quality
  topic: keywords
subject: Physcio-chemical quality
  topic: keywords
subject: Sensory quality
  topic: keywords
subject: Water holding capacity
  topic: keywords
creator: D Kogilasan
creator: P K Mandal
creator: S Venugopal
creator: U K Pal
creator: S Kasthuri
creator: G Gawdaman
rights: Copyright (c) 2026 D Kogilasan, P K Mandal, S Venugopal, U K Pal, S Kasthuri, G Gawdaman https://creativecommons.org/licenses/by/4.0
date: 2026-02-05
publication date: 2026-02-05
starting page: 76
ending page: 80
doi: 10.48165/jms.2025.20.02.10

Effect of Age and Sex on the Growth and Carcass Characteristics of Giriraja Birds and Selection of Ideal Slaughter Age
type: item
description: An experiment was conducted with the aim to examine the effect of age and sex on growth and slaughter characteristics of Giriraja birds to find the ideal age of slaughter. A total of 100 day old Giriraja chicks were procured and divided into two groups viz., male (47 birds) and female (53 birds) after completion of 6 weeks of age. Growth and feed consumption was recorded till 12th week. Six birds each from male and female were slaughtered every week from 8 to 12 weeks as per the standard procedures and all the slaughter and carcass data were collected. In male and female Giriraja birds, the highest weekly body weight gain was recorded in 11th and 5th weeks, respectively, which were significantly (P<0.01) higher than other weeks. The cumulative FCR at 8 weeks of age was found to be economically better. In Giriraja birds, highly significant (P<0.01) differences were recorded in pre-slaughter weight (PSW) of the birds belonging to different weeks of age. There were no significant differences (P>0.05) in yield of blood, feather, head and shank, abdominal fat, giblets, and dressing percentage in male birds belonging to different weeks of age for both male. In case of female significant differences (P<0.05) were recorded in head and shank, giblets and dressing percentage at different weeks of age. In male birds age of slaughter had a significant (P<0.05) effect in the yield of back and neck percentage, whereas, in female age of slaughter had a significant (P<0.05) effect only in the yield of breast. The PSW and dressed weight of male birds were significantly (P<0.01) higher than female birds. From this study, it was concluded that age and sex of Giriraja bird has remarkable effect on the growth and carcass characteristics. Based on the growth, carcass characteristics, 8 weeks of age was found to be optimum for slaughter of Giriraja birds.
subject: Research Article
  topic: section
subject: Giriraja birds
  topic: keywords
subject: pre-slaughter weight
  topic: keywords
subject: feed conversion ratio
  topic: keywords
subject: age of slaughter
  topic: keywords
subject: carcass characteristics.
  topic: keywords
creator: D Kogilasan
creator: P K Mandal
creator: S Venugopal
creator: U K Pal
creator: S Kasthuri
creator: G Gawdaman
rights: Copyright (c) 2026 D Kogilasan, P K Mandal, S Venugopal, U K Pal, S Kasthuri, G Gawdaman https://creativecommons.org/licenses/by/4.0
date: 2026-02-05
publication date: 2026-02-05
starting page: 68
ending page: 75
doi: 10.48165/jms.2025.20.02.9

Applications of Hyperspectral Imaging in Meat Quality and Safety Evaluation
type: item
description: Meat products are highly susceptible to safety and quality issues due to their complex structure, diverse processing techniques, and intricate supply chains. Traditional analytical methods for assessing meat quality are often time consuming, labor-intensive, and destructive, making them unsuitable for real time quality control in modern food production environments. Hyperspectral Imaging (HSI), an emerging non-destructive and rapid analytical technology, integrates imaging and spectroscopy to detect both physical and chemical attributes of meat. This review provides a comprehensive overview of the current applications and research developments of HSI in meat quality and safety evaluation. It explores the potential of HSI in detecting microbiological contamination, assessing quality parameters, and enhancing traceability throughout the supply chain. Furthermore, it evaluates the advancements in HSI hardware and software, and their readiness for integration into industrial settings under the framework of Food Industry 4.0. The future prospects of HSI for predictive and real-time quality control, enabling large-scale, automated meat inspection systems, are also discussed. This review highlights HSI as a promising tool that can shift the meat industry from reactive to proactive quality assurance practices.
subject: Review Article
  topic: section
subject: Hyperspectral imaging
  topic: keywords
subject: meat quality
  topic: keywords
subject: meat safety
  topic: keywords
subject: quality assurance
  topic: keywords
subject: rapid analytical technology
  topic: keywords
creator: R K Rathod
creator: A K Biswas
creator: P K Mandal
creator: Judy Lalthanmawii
creator: Shubham Mandhale
rights: Copyright (c) 2025 R K Rathod, A K Biswas, P K Mandal, Judy Lalthanmawii, Shubham Mandhale https://creativecommons.org/licenses/by/4.0
date: 2025-12-23
publication date: 2025-12-23
starting page: 81
ending page: 91
doi: 10.48165/jms.2025.20.01.9

Nano-Coating of Chitosan Incorporated with Cinnamomum Zeylanicum Es sential Oil: Application on Chicken Sausages for Quality Enhancement and Shelf-Life Extension
type: item
description: The application of edible coatings containing nanoemulsions of essential oil is a growing area of research for quality enhancement of meat and meat products using natural preservation methods. The present work was done to evaluate the quality and shelf-life of chicken sausages coated with an edible coating of nanoemulsions of chitosan and cinnamon essential oil. A total of four types of edible coatings were prepared, viz. T1: 0.3 % chitosan only; T2: 0.3% chitosan and 0.3% cinnamon essential oil; T3: nanoemulsion of 0.3% chitosan; T4: nanoemulsion of 0.3% chitosan incorporated with 0.3% cinnamon essential oil. The edible coatings were characterized and chicken sausages were coated with the developed edible coatings while determining the quality and shelf-life at regular intervals during refrigeration storage.: UV-Vis spectrophotometry, particle size analysis, and HR-TEM analysis revealed the spherical-shaped nanoparticles in the 50-200 nm range. Edible coatings significantly (P<0.05) improved the microbiological and physicochemical quality parameters and oxidative changes in T4 than other treatments throughout the refrigeration storage (4±1°C). Hunter color values were significantly (P<0.05) improved in T4 compared to other treatments during storage. No sensory discrimination was observed upon applying nano-emulsions over chicken sausages throughout the storage period. The application of the nanoemulsions coating extended the shelf-life by 10-15 days in T4 than control during refrigeration storage.
subject: Research Article
  topic: section
subject: Chitosan
  topic: keywords
subject: Cinnamon essential oil
  topic: keywords
subject: Nanoemulsion
  topic: keywords
subject: Edible coating
  topic: keywords
subject: Natural preservation
  topic: keywords
subject: Shelf-life extension
  topic: keywords
creator: Neelagiri Shreya Rao
creator: V H Shukla
creator: R J Zende
creator: V M Vaidya
creator: S D Ingole
rights: Copyright (c) 2026 Neelagiri Shreya Rao, V H Shukla, R J Zende, V M Vaidya, S D Ingole https://creativecommons.org/licenses/by/4.0
date: 2026-02-05
publication date: 2026-02-05
starting page: 59
ending page: 67
doi: 10.48165/jms.2025.20.02.8

Valorisation Of Poultry Byproducts for Complementary Pet Food Production: A Circular Economy Approach
type: item
description: The pet food market is rapidly expanding as pet owners increasingly seek high-quality diets for their dogs. The pet food industry utilizes approximately 23% of the rendered poultry proteins produced annually. Poultry byproduct meal (PBM) is derived from poultry slaughter waste, including heads, viscera, feathers, and other byproducts. The fat in PBM is rendered and repurposed. For the production of extruded dry pet food for adult dogs, a formulation was developed. This mixture is processed through a twin-screw extruder at 120°C, resulting in extruded dry pet food. The pet food was analysed for various parameters like water activity of 0.41 and in-vitro digestibility of 78.24%. The calcium, phosphorus, iron, Zinc, magnesium, and manganese levels were recorded at 0.95%, 0.59%, 610mg, 51mg, 0.0046mg, 20mg/kg, respectively. The proximate composition of the pet food indicated moisture content at 1.54%, protein at 23.8%, crude fat at 8.7%, crude fibre at 2.0%, and total ash at 0.98%. Colour parameters revealed a lightness (L*) of 28.66, redness (a*) of 8.20, and yellowness (b*) of 17.20 and the amino acid profile was analysed.
subject: Research Article
  topic: section
subject: Pet food
  topic: keywords
subject: Poultry byproducts
  topic: keywords
subject: Nutrient analysis
  topic: keywords
subject: Pet nutrition
  topic: keywords
creator: J Venkateswarlu
creator: Yogesh P Gadekar
creator: Y R Ambedkar
creator: E Nagamallika
creator: T Prasada Rao
rights: Copyright (c) 2026 J Venkateswarlu, Yogesh P Gadekar, Y R Ambedkar, E Nagamallika, T Prasada Rao https://creativecommons.org/licenses/by/4.0
date: 2026-02-05
publication date: 2026-02-05
starting page: 54
ending page: 58
doi: 10.48165/jms.2025.20.02.7

Influence of Barn Yard Millet Flour on Quality Characteristics and Fatty Acid Profile of Chicken Meat Nuggets
type: item
description: An investigation was conducted to evaluate the effect of incorporating barnyard millet (Echinochloa esculentum) flour (0, 2, 4, and 6 %) on the quality attributes and omega-3 fatty acid profile of chicken meat nuggets. Nuggets containing 6 % barnyard millet flour exhibited improved physicochemical properties, including higher cooking yield, emulsion stability, and water-holding capacity. Increasing levels of barnyard millet flour resulted in higher moisture, crude fiber, and ash contents, accompanied by a reduction in protein content. Textural quality was enhanced, as indicated by lower shear force values and improved textural attributes compared with the control. Instrumental colour scores increased with barnyard millet flour incorporation. Omega-3 fatty acid content was higher in nuggets formulated with 6 % barnyard millet flour. Sensory evaluation also indicated superior acceptability for nuggets containing 6 % barnyard millet flour. Overall, incorporation of barnyard millet flour at 6 % improved the quality characteristics and enhanced the omega-3 fatty acid content of chicken meat nuggets.
subject: Research Article
  topic: section
subject: Barnyard Millet Flour
  topic: keywords
subject: Chicken meat nuggets
  topic: keywords
subject: Fatty acid profile
  topic: keywords
subject: Quality characteristics
  topic: keywords
creator: Manikanta Reddy M
creator: Bhaskar Reddy G.V
creator: Sudheer K
creator: Varalakshmi M
creator: U Renuka
rights: Copyright (c) 2026 Manikanta Reddy M, Bhaskar Reddy G.V, Sudheer K, Varalakshmi M, U Renuka https://creativecommons.org/licenses/by/4.0
date: 2026-02-05
publication date: 2026-02-05
starting page: 46
ending page: 53
doi: 10.48165/jms.2025.20.02.6

Physico-Chemical, Microbiological and Sensory Quality of Chicken and Beef Stored in Home Refrigerator
type: item
description: The purpose of this study was to ascertain how long raw chicken meat and beef meat kept at 4°C in a typical home refrigerator would last. Researchers from Chattogram Veterinary and Animal Sciences University performed an extensive examination over five days, assessing 10 meat samples (five chicken meat and five beef meat) obtained from local markets in Chattogram (Jhawtola, Bahaddar Hat, and Chawk Bazar). The quality assessment encompassed physico-chemical, microbiological, and sensory criteria, including pH, water holding capacity (WHC), extract release volume (ERV), protein degradation (tyrosine value), fat oxidation (TBARS), total viable microbial count (TVC), and aroma. Significant data indicated a gradual deterioration in quality for both types of meat. Sensory evaluation indicated a significant escalation in offodours, becoming especially evident by the fifth day. Physicochemical research revealed a steady decrease in pH for chicken, whereas beef pH exhibited greater variability. The water-holding capacity was minimal for both meats on the penultimate day. Moreover, elevated tyrosine and TBARS levels indicated continuous breakdown of proteins and lipids, respectively. Microbiologically, beef had a greater overall viable count compared to chicken. The study revealed that whereas beef demonstrated a more rapid decomposition rate, both meats underwent considerable quality degradation by the fifth day of refrigerated storage. These findings point out the importance of appropriate raw meat handling and timely storage techniques for preserving domestic food safety and quality.
subject: Research Article
  topic: section
subject: Physicochemical properties
  topic: keywords
subject: microbiological analysis
  topic: keywords
subject: sensory evaluation
  topic: keywords
subject: chicken meat
  topic: keywords
subject: beef meat
  topic: keywords
subject: home refrigeration
  topic: keywords
creator: Md Adnan Md Adnan
creator: Sunil Yadav
creator: Saroj Kumar Yadav
creator: Mahabub Alam
rights: Copyright (c) 2026 Md Adnan Md Adnan, Sunil Yadav, Saroj Kumar Yadav, Mahabub Alam https://creativecommons.org/licenses/by/4.0
date: 2026-02-05
publication date: 2026-02-05
starting page: 41
ending page: 45
doi: 10.48165/jms.2025.20.02.5

Harnessing Omics Technologies for Meat Biomarker Discovery
type: item
description: Meat quality, safety, and postmortem aging processes have all been transformed by the use of omics technology in meat science. The function of metabolomics, proteomics, metagenomics, lipidomics, transcriptomics, and multiomics techniques in locating biomarkers linked to characteristics of meat quality, such as flavor, texture, shelf life, and tenderness, is examined in this study. While proteomics identifies important protein alterations during postmortem aging, metabolomics sheds light on small-molecule metabolites that impact meat quality. Characterizing the microbial communities that affect meat safety and deterioration is made easier with the help of metagenomics. While transcriptomics reveals changes in gene expression after slaughter, lipidomics clarifies lipid oxidation and flavor development. A comprehensive understanding of the molecular connections influencing meat quality is provided by multiomics integration. This review also discusses the omics of postmortem meat aging, focusing on metabolic pathways that affect softness and water-holding ability, including glycolysis, proteolysis, and apoptosis. Mass spectrometry and high-throughput sequencing developments have made it possible to precisely identify biomarkers, which has aided in the creation of predictive models for evaluating the quality of meat. There is also discussion of difficulties including economic constraints, standardization, and data integration. In the end, precision agriculture and customized processing methods using omics-driven technologies have enormous potential to maximize meat production, improve food safety, and raise consumer happiness
subject: Review Article
  topic: section
subject: Meat Quality
  topic: keywords
subject: Biomarkers
  topic: keywords
subject: Post-mortem meat changes
  topic: keywords
subject: Omics approaches
  topic: keywords
subject: Food safety
  topic: keywords
creator: Rajendran Thomas
creator: Dolly Sharma
creator: Devarshi Bharadwaj
creator: Jai Narain Vishwakarma
creator: Vivek Kumar Gupta
rights: Copyright (c) 2025 Rajendran Thomas, Dolly Sharma, Devarshi Bharadwaj, Jai Narain Vishwakarma, Vivek Kumar Gupta https://creativecommons.org/licenses/by/4.0
date: 2025-12-23
publication date: 2025-12-23
starting page: 70
ending page: 80
doi: 10.48165/jms.2025.20.01.8

Effect of Different Ingredients Loading Sequences During Mixing on the Physicochemical and Sensorial Properties of Buffalo Patties
type: item
description: Some burgers are just better; it is all in the techniques – the right ingredients loading sequence makes a better-emulsified batter. This present work aims to evaluate the influence of the sequences of ingredients loading during mixing on the physicochemical (shrinkage percentage, cooking yield, water holding capacity (WHC), moisture content, pH, colour, rheological properties, texture) and sensory properties of buffalo patties. Additionally, this work aims to determine the best loading sequence among six tested variations using similar ingredients: T1 (meat + salt → fat → other non-meat ingredients), T2 (meat + sodium tripolyphosphates → fat → other non-meat ingredients), T3 (meat + hydrated corn starch → fat → other non-meat ingredients), T4 (meat + salt → other non-meat ingredients → pre-emulsified fat), T5 (meat + fat → other non-meat ingredients) and T6 (all ingredients). Samples that follow the T4 sequence exhibit the highest cooking yield (75.42%), greatest WHC (53.74%), and minimal shrinkage percentage (7.51%). Interestingly, there was no significant difference in meat texture profile regardless of the sequence used. Although T4 did not receive the highest hedonic score for overall acceptability in sensory evaluations, the score obtained was statistically comparable to the highest-rated sample (T5). It is worth noting that the T4 sequence resulted in buffalo patties with reduced product loss and superior quality, making it a preferable choice for food manufacturers. As a result, it is recommended that food manufacturers employ the T4 loading sequence of ingredients when preparing buffalo patties.
subject: Research Article
  topic: section
subject: Buffalo patties
  topic: keywords
subject: loading sequences
  topic: keywords
subject: physicochemical properties
  topic: keywords
subject: sensory evaluation
  topic: keywords
subject: gel strength
  topic: keywords
creator: Mohd Razali Faridah
creator: Nurul Izzah Khalid
creator: Pavan Kumar
creator: Awis Qurni Sazili
creator: Mohammad Rashedi Ismail-Fitry
rights: Copyright (c) 2025 Mohd Razali Faridah, Nurul Izzah Khalid, Pavan Kumar, Awis Qurni Sazili, Mohammad Rashedi Ismail-Fitry https://creativecommons.org/licenses/by/4.0
date: 2025-12-23
publication date: 2025-12-23
starting page: 92
ending page: 102
doi: 10.48165/jms.2025.20.01.10

Quality attributes of hurdle technology-based shelf-stable chicken pickle fried for different durations
type: item
description: The present study was carried out to evaluate the effect of frying for different durations on quality attributes of shelf stable chicken pickle. Chicken pickle was prepared as per pre- established method. An attempt was made to improve the quality characteristics of chicken pickle by precooking of marinated meat by frying in mustard oil for 10, 15 and 20 minutes separately. The pH, fat and ash content as well as redness (a*) values increased significantly (P<0.05) whereas titrable acidity, moisture content, lightness (L*) and shear force valuesdecreased significantly (P<0.05) with increase in frying time of marinated chickenmeat. However, there was no significant difference in yellowness (b*) values among the treatments. Among the sensory attributes, colour and appearance scores of marinated meat fried for 5 minutes were significantly (P<0.05) higher than marinated meat fried for 10 and 15 minutes; whereas flavour, texture, juiciness, sourness and overall acceptability scores were significantly (P<0.05) higher in marinated meat fried for 10 minutes than other treatments. Therefore, it can be concluded that the best quality chicken pickle could be prepared with pre-cooking of marinated chicken meat by frying for 10 minutes in terms of flavour, texture, juiciness, sourness and overall acceptability scores.
subject: Research Article
  topic: section
subject: Meat pickle
  topic: keywords
subject: shelf stable
  topic: keywords
subject: Frying
  topic: keywords
subject: Shear force
  topic: keywords
subject: Sensory score
  topic: keywords
creator: Shubha Singh
creator: Meena Goswami
creator: Vikas Pathak
creator: Arun Kumar Verma
creator: Rajkumar V
creator: Vivekanand
rights: Copyright (c) 2025 https://creativecommons.org/licenses/by/4.0
date: 2025-03-08
publication date: 2025-03-08
starting page: 62
ending page: 66
doi: 10.48165/jms.2024.19.02.9

Optimization of Shatavari Powder Incorporation in Poultry Meat Nuggets
type: item
description: The present study was designed to determine the optimal concentration of Shatavari powder for integration into poultry meat nuggets. Various levels of Shatavari powder, at 0.5%, 1%, and 1.5%, were incorporated into the formulation of poultry meat nuggets, comprising 75% chicken and 25% duck meat, along with 2% jackfruit powder. Based on the sensory attributes, 0.5 percent shatavari powder was selected as the optimum level . Shatavari powder had a significant effect on the flavor, juiciness, texture, saltiness, and overall acceptability of the developed nuggets. The increase in levels of shatavari powder had an adverse effect on the sensory attributes due to the inherent bitter taste of the powder. The addition of shatavari powder at 0.5% in the nugget formulations was effective in sustaining the desired sensory attributes besides the nutritional benefits. Hence, acceptable functional nuggets can be made with the addition of shatavari powder up to two percent over and above the nuggets formulation containing 2 % jackfruit powder without affecting the sensory attributes.
subject: Research Article
  topic: section
subject: nuggets
  topic: keywords
subject: jackfruit powder
  topic: keywords
subject: shatavari powder
  topic: keywords
creator: Silpa Sasi
creator: T Sathu
creator: Sunanda C
creator: Pavan M
creator: V N Vasudevan
creator: Irshad A
rights: Copyright (c) 2025 https://creativecommons.org/licenses/by/4.0
date: 2025-03-08
publication date: 2025-03-08
starting page: 54
ending page: 61
doi: 10.48165/jms.2024.19.02.8

Effect of High-Pressure Processing on the Quality of Beef and Buffalo Meat
type: item
description: The present study evaluated the physicochemical and textural attributes of fresh beef and buffalo meats with applied high-pressure processing. Both types of meat were pressurised at 300 and 600 MPa at 20 for 2 min and compared to the untreated samples as the control. The pH values, water holding capacity (WHC), moisture content, cooking loss, yield, colour, Warner-Bratzler shear force (WBSF), and texture profile analysis were examined. The increase in pressure showed a significant (p<0.05) increase in pH and moisture content for both types of meat. The lightness (L*) values of beef and buffalo were increased with an increase in pressure applied. Meanwhile, the redness (a*) and yellowness (b*) values of both types of meat decreased when higher pressure was applied. The hardness and chewiness of treated beef samples increased compared to the control, while no significant differences were observed for buffalo. WBSF of cooked meat were reduced with an increase in the pressure applied for both meat types. In conclusion, the meat applied with 300 MPa pressure showed more effects on tenderisation with minimal changes in the physical appearance.
subject: Research Article
  topic: section
subject: High-pressure processing
  topic: keywords
subject: meat processing
  topic: keywords
subject: physical appearance
  topic: keywords
subject: tenderisation
  topic: keywords
subject: water holding capacity
  topic: keywords
creator: Nur Hana Ahmad Jaelan
creator: Pavan Kumar
creator: Awis Qurni Sazili
creator: Mohammad Rashedi Ismail Fitry
rights: Copyright (c) 2025 https://creativecommons.org/licenses/by/4.0
date: 2025-03-08
publication date: 2025-03-08
starting page: 45
ending page: 53
doi: 10.48165/jms.2024.19.02.7

Enhancing Sensory Attributes and Shelf Stability of Restructured Beef Steaks for Meat Value Addition
type: item
description: Achieving optimal tenderness and marketability of meat derived from aged animals with suboptimal characteristics is pivotal for enhancing meat value in the industry. Meat restructuring is a potent approach to attain this goal, primarily by formulating restructured beef steaks. These steaks are developed through a blend of type II (round and chuck in 1:1 ratio) and type III quality cuts (brisket, plate, and flank in a 1:1:2 ratio), acknowledged for their toughness. This study focused on standardising chunk size and the proportion of type II and type III quality cuts in restructured beef production, with a primary focus on assessing the shelf stability of the standardised product stored at deep freezer conditions for 60 days. The evaluation covers a broad spectrum of physico-chemical characteristics, TBARS, tyrosine, colour values, microbiological parameters, and sensory attributes. Our key findings unveil significant improvements in sensory attributes, increased pH, consistent cooking yield, and subtle variations in colour values and microbial counts, with the Restructured Beef Steaks (SRBS) consistently surpassing the control. Proximate composition, texture analysis, and shear force values further distinguish SRBS from the control. This research reinforces the feasibility of producing shelf-stable restructured beef steaks with superior sensory attributes, with a focus on a combination of 50% type II and 50% type III quality cuts. Vacuum tumbling is highlighted for its role in enhancing texture, tenderness, and cohesiveness, ensuring extended deep freezer storage without compromising sensory qualities. Additionally, the integration of microbial transglutaminase and mincing contributes to enhancement of sensory attributes.
subject: Research Article
  topic: section
subject: Restructured beef steaks
  topic: keywords
subject: Microbial transglutaminase
  topic: keywords
subject: Type II quality chunks
  topic: keywords
subject: Type III quality minced cuts
  topic: keywords
subject: Shelf-life study
  topic: keywords
creator: Abrar Basha M H S
creator: Sathu T
creator: Vasudevan V N
creator: Irshad A
creator: Gleeja V L
rights: Copyright (c) 2026 Abrar Basha M H S, Sathu T, Vasudevan V N, Irshad A, Gleeja V L https://creativecommons.org/licenses/by/4.0
date: 2026-02-05
publication date: 2026-02-05
starting page: 29
ending page: 40
doi: 10.48165/jms.2025.20.02.4

Healthier Choices: Oleogels as a Smart Fat Replacement Solution
type: item
description: Fats and oils, mainly made of triglycerides, are crucial in food for flavor, texture, and structure. While dietary fats were once broadly linked to health risks, current research focuses concern on trans and saturated fats, prompting global efforts to limit their intake. This has driven the development of healthier alternatives, such as oleogels—semi-solid gels made by structuring liquid oils using agents like waxes, ethyl cellulose, and phytosterols. Oleogels offer fat-like qualities with better nutritional value and oxidative stability, making them ideal for replacing harmful fats in foods, especially processed meats. Oleogels are created through mechanisms like crystalline networks, polymer systems, or molecular self-assembly and are produced using techniques such as direct dispersion, emulsion templating, or oil adsorption. Each method has specific advantages, including enhanced stability and reduced oxidation, though challenges remain in ensuring product consistency and consumer acceptance. The emulsion template method is particularly effective for structuring high-liquid-content oils. Oleogelation supports health, regulatory, and environmental goals by improving fatty acid profiles and reducing animal fat usage. This review highlights the promising role of oleogels in the food, pharmaceutical, and cosmetic industries, particularly as a sustainable and healthier fat substitute in processed meat products.
subject: Research Article
  topic: section
subject: Oleogels
  topic: keywords
subject: Structuring agents
  topic: keywords
subject: Saturated fats
  topic: keywords
subject: Trans fats
  topic: keywords
subject: Food
  topic: keywords
subject: Pharmaceutical
  topic: keywords
subject: Cosmetic industries
  topic: keywords
creator: B Sonia
creator: E Naga Mallika
creator: U K Pal
creator: V Giridhara Rao
creator: A Udaya Kiran
creator: B V S Bhavya Charitha
creator: G Chaitanya
rights: Copyright (c) 2025 B Sonia, E Naga Mallika, U K Pal, V Giridhara Rao, A Udaya Kiran, B V S Bhavya Charitha, G Chaitanya https://creativecommons.org/licenses/by/4.0
date: 2025-09-09
publication date: 2025-09-09
starting page: 14
ending page: 30
doi: 10.48165/jms.2025.20.01.2

PORK FAT FATTY ACID PROFILING WITH RAMAN SPECTROSCOPY AND PRINCIPAL COMPONENT ANALYSIS
type: item
description: Pork quality is largely influenced by the fat composition. Getting reliable data is critical for any successful analysis. Using multidimensional statistical analysis methods opens up the possibility to visualize Raman spectroscopy results of fatty acid (FA) profiles and identify animals by breed. Back fat of the Altai breed (sample 1), Duroc (sample 2) and Livenskaya (sample 3) was analyzed. At least 36 spectra were taken from each sample by the Renishaw inVia Reflex confocal Raman spectrometer and analyzed using the principal component method. The Cattell’s scree test was applied to determine the number of components “significant main components” to retain, namely – PC1, PC2 and PC3 (85%). It is shown samples 1 and 3 FA form clusters in all graphs of the "significant" main components. Sample 2 forms an area on the PC1 / PC2 graph and locates in the I, III and IV quadrants. Sample 1 - in the II quadrant, and Sample 3 - in the IV quadrant. For PC1 the most prominent variable is 1650 cm-1, responsible for the C = C molecular bond, for the saturated FA and conjugated linoleic acid. Spectrum 1650 cm-1 is important in the intraspecific classification of pork. For PC2 – main contribution of 868 cm-1 was marked, and 1368 cm-1 for PC3. Each spectrum characterized group of the pork backfat FA. PCA makes it possible to: (1) to evaluate pork fat lipid profile by groups - saturated, mono-, polyunsaturated, with a long carbon chain, etc.; (2) obtain reliable differences between breeds; (3) identify individual FA, via Raman spectra patterns.
subject: Research Article
  topic: section
subject: Raman spectra
  topic: keywords
subject: hidden patterns
  topic: keywords
subject: significant” main component
  topic: keywords
subject: chemometrics
  topic: keywords
creator: Marina A Nikitina
creator: Irina M Chernukha
creator: Viktoriya A. Pchelkina
creator: Nikolai A Ilin
creator: Andrey B Lisitsyn
rights: Copyright (c) 2025 Marina A Nikitina https://creativecommons.org/licenses/by/4.0
date: 2025-05-22
publication date: 2025-05-22
starting page: 1
ending page: 13
doi: 10.48165/jms.2025.20.01.1

Quality attributes of hurdle technology-based shelf-stable chicken pickle fried for different durations
type: item
description: The present study was carried out to evaluate the effect of frying for different durations on quality attributes of shelf stable chicken pickle. Chicken pickle was prepared as per pre- established method. An attempt was made to improve the quality characteristics of chicken pickle by precooking of marinated meat by frying in mustard oil for 10, 15 and 20 minutes separately. The pH, fat and ash content as well as redness (a*) values increased significantly (P<0.05) whereas titrable acidity, moisture content, lightness (L*) and shear force valuesdecreased significantly (P<0.05) with increase in frying time of marinated chickenmeat. However, there was no significant difference in yellowness (b*) values among the treatments. Among the sensory attributes, colour and appearance scores of marinated meat fried for 5 minutes were significantly (P<0.05) higher than marinated meat fried for 10 and 15 minutes; whereas flavour, texture, juiciness, sourness and overall acceptability scores were significantly (P<0.05) higher in marinated meat fried for 10 minutes than other treatments. Therefore, it can be concluded that the best quality chicken pickle could be prepared with pre-cooking of marinated chicken meat by frying for 10 minutes in terms of flavour, texture, juiciness, sourness and overall acceptability scores.
subject: Research Article
  topic: section
subject: Meat pickle
  topic: keywords
subject: shelf stable
  topic: keywords
subject: Frying
  topic: keywords
subject: Shear force
  topic: keywords
subject: Sensory score
  topic: keywords
creator: Singh Shubha
creator: Goswami Meena
creator: Pathak Vikas
creator: Arun KumarVerma
creator: Rajkumar V
creator: Vivekanand
rights: Copyright (c) 2025 Singh Shubha, Goswami Meena, Pathak Vikas, Arun KumarVerma, Rajkumar V, Vivekanand https://creativecommons.org/licenses/by/4.0
date: 2025-09-09
publication date: 2025-09-09
starting page: 31
ending page: 35
doi: 10.48165/jms.2025.20.01.3

Physico-Chemical and Sensory Evaluation of Chicken Nuggets with Cooked Unripe Plantain
type: item
description: Chicken nuggets were prepared with 5%, 10%, and 15% steam cooked unripe plantain without peel, and their qualities were evaluated. Linear and significantly (P < 0.01) increased values were observed for emulsion stability, cooking yield, moisture retention, fat retention, moisture, and total ash contents. Conversely significantly (P<0.01) reverse trends were observed for emulsion pH, product pH, protein and fat contents. Fiber content values were significantly increased from0.46±0.03 to 5.71±0.08%. Sensory evaluation done using nine point hedonic scale indicated that 10% cooked unripe plantain without peel resulted in higher scores for appearance, colour, flavor, juiciness, tenderness, texture and overmall palatability among the three treatments. Thus, it can be concluded that, 10% cooked unripe plantain without peel can be successfully used preparation of fiber enriched functional chicken nuggets of acceptable quality.
subject: Research Article
  topic: section
subject: Acceptability
  topic: keywords
subject: Banana
  topic: keywords
subject: Chicken
  topic: keywords
subject: Fiber
  topic: keywords
subject: Functional,
  topic: keywords
subject: Meat
  topic: keywords
subject: Nuggets
  topic: keywords
subject: Quality
  topic: keywords
subject: Plantain
  topic: keywords
creator: K Selvakumar
creator: M Anna Anandh
creator: G Rajarajan
creator: R Ilavarasan
creator: A Sangeetha
rights: Copyright (c) 2024 https://creativecommons.org/licenses/by/4.0
date: 2025-03-08
publication date: 2025-03-08
starting page: 7
ending page: 13
doi: 10.48165/jms.2024.19.02.02

Creation and assessment of lysozyme–alginate complexes for antimicrobial packaging of chicken patties
type: item
description: Edible films are made from biopolymers like alginate, pectin, starch, cellulose etc. Among these alginate is regarded as healthful and is taken without limitation. Lysozyme has a broad range of pH and temperature stability, making it a good preservation agent. This study aimed on development of alginate based edible films with lysozyme and to evaluate their efficacy on the quality of chicken meat patties. Alginate films with lysozyme of different concentrations were developed i.e., T1 (alginate with 1.62 ×106 specific units of lysozyme), T2(alginate with 3.24 ×106 specific units of lysozyme) and T3 (alginate with 8.1 ×106 specific units of lysozyme). One best film was selected based on parameters like thickness, grammature, water vapour permeability, anti-oxidant activity, tensile strength and antimicrobial activity along with control. The product was evaluated for parameters like pH, percent cooking loss, 2-TBARS, microbial analysis and sensory evaluation, Results showed that the thickness, grammature, water vapour permeability, anti-oxidant activity, tensile strength and antimicrobial activity of T3film were significantly (P≤0.05) higher and lower water sorption compared to T1, T2 and control films. The pH, 2-TBARS, Percent cooking loss and microbial count values were lower in the chicken patties that were wrapped in T3film.
subject: Research Article
  topic: section
subject: Alginate
  topic: keywords
subject: lysozyme
  topic: keywords
subject: chicken
  topic: keywords
subject: meat patties
  topic: keywords
creator: M Prasanna
creator: E Naga Mallika
creator: K Sudheer
rights: Copyright (c) 2025 M Prasanna, E Naga Mallika, K Sudhir https://creativecommons.org/licenses/by/4.0
date: 2025-09-09
publication date: 2025-09-09
starting page: 36
ending page: 47
doi: 10.48165/jms.2025.20.01.4

Debaryomyces Hansenii: Harnessing its Signification in Kumaun Himalaya’s Traditional Meat Products
type: item
description: The article delves into the prevalence of yeast Debaryomyces hansenii, as identified by using phenotypic identification following the method of Kreger van Rij and Kurtzman and Fell alongside biochemical assays is notably higher in traditionally prepared meat products as compared with other yeast genera from the different pockets of Kumaun Himalayan region. This surveillance is harmonious with the observation from studies carried out on meat products by other researchers across the globe. Despite the traditional preparation methods of meat products adopted by ethnic people of the Himalayas, the occurrence of this yeast plays a significant role in enhancing the shelf life and highlights potential avenues for improving food security in resource-constrained environments. Notably, documenting the indigenous knowledge of traditional meat processing techniques among ethnic groups residing in remote areas of the India-Nepal border is arduous. Understanding the microbial ecology of these items is crucial because it provides insight into the natural processes that support their preservation. The existence of D. hansenii, a yeast that has been detected by biochemistry and phenotypic analysis, is rigorously examined in this paper.
subject: Research Article
  topic: section
subject: Debaryomyces hansenii
  topic: keywords
subject: Ethnic
  topic: keywords
subject: indigenous knowledge
  topic: keywords
subject: food security
  topic: keywords
subject: Kumaun Himalaya
  topic: keywords
creator: Arun Kumar Rai
creator: Arun Chettri
rights: Copyright (c) 2026 Arun Kumar Rai, Arun Chettri https://creativecommons.org/licenses/by/4.0
date: 2026-02-05
publication date: 2026-02-05
starting page: 17
ending page: 28
doi: 10.48165/jms.2025.20.02.3

Assessing Impact of Turmeric and Ginger Nanoemulsions Incorporated Carboxy Methyl Cellulose Edible Films on Storage of Refrigerated Chicken Meat Nuggets
type: item
description: The study assessed the effectiveness of carboxymethyl cellulose (CMC) based films combined with nano-emulsions of turmeric (NTE) and ginger (NGE) in preserving and extending the shelf life of chicken nuggets when stored at 4°C for a 20-day period. The films contained 6% turmeric nanoemulsion (NTE) and 1% ginger nanoemulsion (NGE). Various parameters including microbial factors (total plate count, yeast and mould count, and psychrotrophic count), physicochemical properties (pH, 2-thiobarbituric acid, and cooking loss), and sensory attributes of the packaged chicken nugget samples were evaluated every 4 days interval. Results indicated that chicken nuggets packaged with CMC films containing nanoemulsions exhibited significantly lower microbial growth, improved physicochemical characteristics, and higher sensory scores compared to the control samples (P<0.05)
subject: Research Article
  topic: section
subject: carboxy methyl cellulose,
  topic: keywords
subject: turmeric nanoemulsion
  topic: keywords
subject: ginger nanoemulsion
  topic: keywords
subject: chicken nuggets
  topic: keywords
creator: Roshni
creator: E Nagamallika
creator: B Eswara Rao
creator: T Srinivasarao
rights: Copyright (c) 2024 https://creativecommons.org/licenses/by/4.0
date: 2024-03-31
publication date: 2024-03-31
starting page: 28
ending page: 38
doi: 10.48165/

Perception towards Cultured Meat: A Survey of Potential Consumers in India
type: item
description: Meat is an important component of the food basket of India and it plays a critical role in meeting protein demand and ensuring the nutritional security of the ever-growing population. Concerns related to environmental impact, shrinking resources, and animal welfare issues continue to haunt the meat industry. Cultured meat on the other hand promises to produce meat without the need to rear the livestock by utilizing fewer resources with minimum impact on the environment. Here, an effort has been made to capture the perception of Indian consumers towards cultured meat by conducting a survey. Results of the survey revealed that about 60.52% of the respondents are willing to buy the cultured meat if made available. It was found that 45.9% of the respondents who are willing to buy cultured meat are ready to pay a premium price range between 10-30%. Among the respondents, 54.0, 59.1 and 66.5% opinedthat cultured meat is a potential alternative to traditional meat in view of challenges like sustainability, nutritional security, and animal welfare, respectively.
subject: Research Article
  topic: section
subject: Cultured meat
  topic: keywords
subject: Consumer perception
  topic: keywords
subject: India
  topic: keywords
subject: Consumer research
  topic: keywords
subject: Survey
  topic: keywords
creator: Girish P S
creator: Santhosh Kacham
creator: Praneetha D C
creator: Madhusudan Rao
creator: Bhaskar V
creator: C Ramakrishna
creator: Balamanikandan Raja
rights: Copyright (c) 2024 https://creativecommons.org/licenses/by/4.0
date: 2024-03-31
publication date: 2024-03-31
starting page: 20
ending page: 27
doi: 10.48165/

Storage Stability of Minced Chicken Meat and Pork at Ambient Temperature
type: item
description: With the increase in human population, the demand for food has also risen up. The food processing outlets mostly handle minced meat at ambient temperatures to cater the consumers choice. Identifying the exact spoilage time can safeguard the health of the consumer and also minimize the losses to the food handlers. With this outlook a work was designed in order to study the spoilage pattern of chicken meat and pork at ambient temperature. The chicken meat and pork were procured hygienically from scientifically slaughtered poultry birds and pigs, and then minced using a mincer with a pore size of 10mm. The minced chicken meat and pork were analyzed for physico-chemical, microbiological and sensory parameters at ambient temperature for hourly interval. The results indicated a significant increase in pH, tyrosine value, TBARS values, weight loss and microbial profiles (Total plate count, Yeast and mould count, and Coliform count), and also a significant decrease in ERV and sensory (appearance, texture, odour and overall acceptability) scores of both minced chicken meat and pork with increase in storage period. Hence, it can be concluded that the shelf life of minced chicken meat and pork at ambient temperature was 3 hours and 6 hours respectively.
subject: Research Article
  topic: section
subject: Ecosystem
  topic: keywords
subject: Producing,
  topic: keywords
subject: Tissue
  topic: keywords
subject: Chicken
  topic: keywords
subject: Temperature.
  topic: keywords
creator: K Rushitha
creator: K Sudheer
creator: Z Naveen
creator: M Kalyana Chakravarthi
rights: Copyright (c) 2024 https://creativecommons.org/licenses/by/4.0
date: 2024-06-30
publication date: 2024-06-30
starting page: 87
ending page: 92
doi: 10.48165/jms.2024.19.01.10

Optimization of Shatavari Powder Incorporation in Poultry Meat Nuggets
type: item
description: The present study was designed to determine the optimal concentration of Shatavari powder for integration into poultry meat nuggets. Various levels of Shatavari powder, at 0.5%, 1%, and 1.5%, were incorporated into the formulation of poultry meat nuggets, comprising 75% chicken and 25% duck meat, along with 2% jackfruit powder. Based on the sensory attributes, 0.5 percent shatavari powder was selected as the optimum level . Shatavari powder had a significant effect on the flavor, juiciness, texture, saltiness, and overall acceptability of the developed nuggets. The increase in levels of shatavari powder had an adverse effect on the sensory attributes due to the inherent bitter taste of the powder. The addition of shatavari powder at 0.5% in the nugget formulations was effective in sustaining the desired sensory attributes besides the nutritional benefits. Hence, acceptable functional nuggets can be made with the addition of shatavari powder up to two percent over and above the nuggets formulation containing 2 % jackfruit powder without affecting the sensory attributes.
subject: Research Article
  topic: section
subject: nuggets
  topic: keywords
subject: jackfruit powder
  topic: keywords
subject: shatavari powder
  topic: keywords
creator: Silpa Sasi
creator: T Sathu
creator: Sunanda C
creator: Pavan M
creator: V N Vasudevan
creator: Irshad A
rights: Copyright (c) 2025 Silpa Sasi, T Sathu, Sunanda C, Pavan M, V N Vasudevan, Irshad A https://creativecommons.org/licenses/by/4.0
date: 2025-09-09
publication date: 2025-09-09
starting page: 48
ending page: 55
doi: 10.48165/jms.2025.20.01.5

Development Of Low Fat Fibre Rich Meatballs Using Hydrated Wheat Bran
type: item
description: The current study was aimed at optimizing the amount of fat and dietary fibre content for the production of low fat fibre rich meatballs (locally called as Rista). In the first experiment, different combinations of lean meat, animal fat, and vegetable fat (T1 = 90% lean meat: 10% animal fat; T2 = 90% lean meat: 5% animal fat: 5% vegetable fat; T3 = 90% lean meat: 10% vegetable fat) were compared to control (T0 = 80% lean meat: 20% animal fat). Based on physicochemical, proximate, dietary fibre content and sensory scores, T1 (90% lean meat: 10% animal fat) was found optimum for the formulation of functional meatballs. In the second experiment, hydrated wheat bran as dietary fibre source was incorporated at three levels (4, 8, and 12%) replacing lean meat in the formulation of gravy-based products. 8% HWB was found optimum for the development of functional meatballs. It was concluded that the formulation containing 82% lean meat, 10% animal fat, and 8% hydrated wheat bran was suitable for the preparation of functional meatballs.
subject: Research Article
  topic: section
subject: Dietary fibre
  topic: keywords
subject: texture profile
  topic: keywords
subject: Rista
  topic: keywords
subject: water activity
  topic: keywords
subject: meatballs
  topic: keywords
subject: functional
  topic: keywords
creator: Tarteela Haq
creator: Asif Hassan Sofi
creator: Hafsa Imtiyaz Chisti
creator: Sadiya Sajad
creator: Sheikh Rafeh Ahmad
creator: Ishrat Salam
rights: Copyright (c) 2026 Tarteela Haq, Asif Hassan Sofi, Hafsa Imtiyaz Chisti, Sadiya Sajad, Sheikh Rafeh Ahmad, Ishrat Salam https://creativecommons.org/licenses/by/4.0
date: 2026-02-05
publication date: 2026-02-05
starting page: 9
ending page: 16
doi: 10.48165/jms.2025.20.02.2

Biopolymer Characterization: Gelatin from Poultry Waste as a Sustainable Alternative
type: item
description: The aim of this study was characterization of gelatin from chicken skin, head and feet blend by using two different food grade acids (Acetic acid and Citric acid). The extracted gelatins were analyzed for physico-chemical, proximate analysis, instrumental colour profile, textural profile analysis and determination of gel strength and viscosity. The gelatin treated with acetic acid has revealed higher protein percentage as well as gel clarity. No significant difference (P ≥ 0.05) in the yield was observed between the two groups. A significant increase (P ≤ 0.05) in pH and textural properties were observed in the gelatin treated with acetic acid. The hydroxyproline content, L* and b* values, gel strength and viscosity of acetic acid treated gelatin were significantly (P ≤ 0.05) lower as compared to citric acid treated one. Gelatin extracted from chicken skin, head and feet (SHF) blended with 3% acetic acid represents a potential alternative to the mammalian gelatin.
subject: Research Article
  topic: section
subject: Chicken gelatin
  topic: keywords
subject: Acid treatment
  topic: keywords
subject: Gel clarity
  topic: keywords
subject: Gel strength
  topic: keywords
subject: Viscosity
  topic: keywords
creator: Priya B Koneti
creator: Mohammad Raziuddin
creator: Rituparna Banerjee
creator: A A Devangare
creator: R C Kulkarni
creator: Ashok V Bhosale
creator: Naveena B Maheswarappa
creator: Balaji Belore
creator: Judy L
creator: Sowmya P
creator: Thakre S
creator: Hangarkar M
rights: Copyright (c) 2024 Priya B Koneti, Mohammad Raziuddin, Rituparna Banerjee, A A Devangare, R C Kulkarni, Ashok V Bhosale, Naveena B Maheswarappa, Balaji Belore, Judy L, Sowmya P, Thakre S, Hangarkar M https://creativecommons.org/licenses/by/4.0
date: 2025-03-08
publication date: 2025-03-08
starting page: 1
ending page: 6
doi: 10.48165/jms.2024.19.02.01

Physico-chemical and functional properties of chicken skin collagen hydrolysate: comparative effects of Collagenase andProtease
type: item
description: The present study aimed to utilize chicken skin as a source of collagen hydrolysate (CH) andto evaluate the impact of collagenase and protease enzymes on its physico-chemical andfunctional properties. Collagen hydrolysate was prepared using both conventional methods(acid and alkali treatments, water bath hydrolysis) and enzymatic treatments with collagenase(CE) and protease (PE) at aconcentration of 1:1000 w/v. A process intervention for enzymatic extraction was attempted by reducing the processing time. Compared to the conventional methods of extraction, enzymatic extraction significantly increased the yield of hydrolysates. The degree of hydrolysis (DH) indicated that enzymatic extraction enhanced the hydrolysis of collagen, with protease (PE) showing the highest DH at 72.9%, followed by collagenase (45.8%), and conventional extraction (31.8%). Enzymatic extraction resulted in superior functional properties with enhanced solubility, emulsifying properties, foaming properties, and water and oil holding capacities, which are essential for various food and industrial applications. These improved functional characteristics suggested that enzymatic pretreatment, particularly with protease, can be an effective method for producing high-quality collagen hydrolysates from chicken skin.
subject: Research Article
  topic: section
subject: Collagen hydrolysate
  topic: keywords
subject: Enzymatic extraction
  topic: keywords
subject: Degree of hydrolysis
  topic: keywords
creator: Judy L
creator: Rituparna Banerjee
creator: B M Naveena
creator: Subhashish Biswas
creator: Gopal Patra
creator: Sowmya D
creator: Balaji Belore
creator: Priya K B
creator: Sowmya P
creator: Varakumar P
rights: Copyright (c) 2024 Judy L , Rituparna Banerjee, B M Naveena, Subhashish Biswas, Gopal Patra, Sowmya D, Balaji Belore, Priya K B, Sowmya P, Varakumar P https://creativecommons.org/licenses/by/4.0
date: 2025-03-08
publication date: 2025-03-08
starting page: 29
ending page: 34
doi: 10.48165/jms.2024.19.02.05

Fatty acid profile and storage stability of loin muscle in response to dietary supplementation of Spirulina platensis in finishing crossbred pigs
type: item
description: The study was conducted to study whether feeding Spirulina platensis has beneficial effect on enhancing the fatty acid profile and storage stability of the loin muscle of pigs. A total of 24 male finishing pigs (Large White Yorkshire X Desi) were housed individually and distributed randomly into four equal groups with six animals in each group. Four isonitrogenous experimental diets (T1 to T4) were formulated by including dry Spirulina platensis at 0, 0.5, 1.0 and 1.5 %, respectively and fed during finishing phase (50 to 75 kg) live weight. Dietary treatments had no significant (P>0.05) effect on the total lipid and total cholesterol content of the loin muscle of pigs. The level of polyunsaturated fatty acids (PUFA) was higher (P<0.05) in Spirulina supplemented groups (T2, T3, and T4) compared to T1 leading to a higher (P<0.05) ratio of PUFA to saturated fatty acid (SFA) with increasing levels of Spirulina platensis inclusion in the diet. Whereas, the sum of SFA and monounsaturated fatty acids (MUFAs) was significantly (P<0.05) decreased in Spirulina supplemented groups compared to T1. The Ratio of n-6 to n-3 of muscle was decreased significantly (P<0.05) with increasing level of Spirulina and the values were 21.5, 20.2, 20.1, and 19.8 in T1 to T4, respectively. The other fatty acids namely gamma-linolenic acid, alpha-linolenic acid and eicosapentanoic acid were not statistically significant (P>0.05) among the treatment groups. Supplementation of Spirulina significantly (P<0.05) decreased the pH and 2-TBARS value of loin muscle during the refrigerated (4±1°C) storage at 0, 3, 6, and 9 days. Further, inclusion of Spirulina showed significant (P<0.05) improvement in the sensory attributes (flavour, tenderness, and juiciness) of the loin muscle of pigs. The results indicated that inclusion of dried Spirulina platensis powder up to 1.5 % in finishing pig diets was beneficial to achieve PUFA enriched pork and overall acceptability of the pork during refrigerated storage …
subject: Research Article
  topic: section
subject: Loin muscle
  topic: keywords
subject: Spirulina
  topic: keywords
subject: Fatty acid profile
  topic: keywords
subject: Storage stability
  topic: keywords
subject: Sensory evaluation
  topic: keywords
creator: M Lakshmi
creator: A Ravi
creator: B Devasena
creator: S Shakeela
creator: G V Bhaskara Reddy
rights: Copyright (c) 2024 https://creativecommons.org/licenses/by/4.0
date: 2024-06-30
publication date: 2024-06-30
starting page: 67
ending page: 77
doi: 10.48165/jms.2024.19.01.08