Search Results - "Anjaneyulu, A. S. R."

Simple Multiresidue Method for Monitoring of Trimethoprim and Sulfonamide Residues in Buffalo Meat by High-Performance Liquid Chromatography by Biswas, A. K, Rao, G. S, Kondaiah, N, Anjaneyulu, A. S. R, Malik, J. K

“…A simple, specific, and rapid analytical method for the determination of trimethoprim (TMP) and three sulfonamide (SA) antimicrobial drug residues in buffalo…”
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Effect of full-fat soy paste and textured soy granules on quality and shelf-life of goat meat nuggets in frozen storage by Das, Arun K., Anjaneyulu, A.S.R., Gadekar, Y.P., Singh, R.P., Pragati, H.

“…Goat meat nuggets were prepared using commercially available textured soy granules and reduced beany flavour full-fat soy paste (FFSP) made by simple…”
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Effect of meat chunk size, massaging time and cooking time on quality of restructured pork blocks by Gurikar, A. M., Lakshmanan, V., Gadekar, Y. P., Sharma, B. D., Anjaneyulu, A. S. R.

“…In the present study, effect of meat chunk size (2–3 and 4–5 cm), massaging time (6, 8 and 10 min) and cooking time (40, 45 and 50 min) on quality of…”
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Effect of age and gender on the processing characteristics of buffalo meat by Kandeepan, G., Anjaneyulu, A.S.R., Kondaiah, N., Mendiratta, S.K., Lakshmanan, V.

“…Comparison of processing characteristics of meat from young male, spent male and spent female buffaloes was made to find the suitability of the meat for…”
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Effect of Different Binders on the Physico-Chemical, Textural, Histological, and Sensory Qualities of Retort Pouched Buffalo Meat Nuggets by Devadason, I. Prince, Anjaneyulu, A.S.R., Babji, Y.

“…The functional properties of 4 binders, namely corn starch, wheat semolina, wheat flour, and tapioca starches, were evaluated to improve the quality of buffalo…”
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Development of shelf stable pork sausages using hurdle technology and their quality at ambient temperature (37 ± 1 °C) storage by Thomas, R., Anjaneyulu, A.S.R., Kondaiah, N.

“…Shelf stable pork sausages were developed using hurdle technology and their quality was evaluated during ambient temperature (37 ± 1 °C) storage. Hurdles…”
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Evaluation of quality and shelf life of buffalo meat keema at refrigerated storage by Kandeepan, G., Anjaneyulu, A. S. R., Kondaiah, N., Mendiratta, S. K., Rajkumar, R. S.

“…Scientific basis on the quality changes of traditional keema will boost and sustain meat production and utilization in buffalo abundant countries. A programme…”
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Quality and shelf life of buffalo meat blocks processed in retort pouches by Devadason, I. Prince, Anjaneyulu, A. S. R., Mendirtta, S. K., Murthy, T. R. K.

“…The shelf life of buffalo meat blocks processed in 3-ply retort pouches at F o  = 12.13 in a stock sterilizer were evaluated at 15 days interval for…”
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Microbial profiles of frozen trimmings and silver sides prepared at Indian buffalo meat packing plants by Biswas, A.K., Kondaiah, N., Bheilegaonkar, K.N., Anjaneyulu, A.S.R., Mendiratta, S.K., Jana, C., Singh, H., Kumar, R.R.

“…To assess microbiological quality of buffalo meat trimmings (TT=114) and silver sides (SS=41), samples were collected from four different Indian meat packing…”
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Effect of hot-boned pork on the quality of hurdle treated pork sausages during ambient temperature (37 ± 1 °C) storage by Thomas, R., Anjaneyulu, A.S.R., Kondaiah, N.

“…The study was aimed at evaluating the suitability of hot-boned pork and pork fat for processing shelf-stable pork sausages using hurdle technology and the…”
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Determination of thermal process schedule for emulsion type buffalo meat block in retort pouch by Devadason, I. Prince, Anjaneyulu, A. S. R., Mendirtta, S. K., Murthy, T. R. K.

“…The process temperature for buffalo met blocks processed in retort pouches calculated based on the heat resistance of Clostridium sporogenes PA 3679 in…”
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Effect of different binders on the quality of enrobed buffalo meat cutlets and their shelf life at refrigeration storage (4 ± 1 °C) by Ahamed, M. Eyas, Anjaneyulu, A.S.R., Sathu, T., Thomas, R., Kondaiah, N.

“…To enhance the binding and quality of enrobed buffalo meat cutlets (EBMC), a meat emulsion at 0%, 15%, 20% and 25% replaced the cooked meat in the formulation…”
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Development of reduced beany flavor full-fat soy paste for comminuted meat products by Das, A.K, Anjaneyulu, A.S.R, Kondaiah, N

“…The study was aimed to develop a processing technology for reduced beany flavor full-fat soy paste (FFSP) after moist heat treatment of soybeans at 100 degrees…”
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Quality of hurdle treated pork sausages during refrigerated (4 ± 1°C) storage by Thomas, R., Anjaneyulu, A. S. R., Kondaiah, N.

“…Pork sausages developed using hurdle technology was evaluated during refrigerated storage (4 ± 1°C). Hurdles incorporated were low pH, low water activity,…”
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Effect of egg proteins on the quality and refrigerated storage life of chicken patties made with broiler-spent hen meat and by-products by Kalaikannan, A, Anjaneyulu, A.S.R, Santhi, D

“…The effects of whole egg powder (WEP), dried albumen (DA), dried yolk (DY) at a 1% level and liquid egg (LE) at a 3.7% level on the quality characteristics and…”
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Effect of comminution temperature on the quality and shelf life of buffalo meat nuggets by Thomas, R., Anjaneyulu, A.S.R., Gadekar, Y.P., Pragati, H., Kondaiah, N.

“…Buffalo meat nuggets were prepared after equilibrating the ingredients to temperatures of 4, 10, 25 and 37 °C. Following comminution for 6 min, the…”
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Polymerase Chain Reaction-Restriction Fragment Length Polymorphism of Mitochondrial 12S rRNA Gene: A Simple Method for Identification of Poultry Meat Species by Girish, P. S, Anjaneyulu, A. S. R, Viswas, K. N, Santhosh, F. H, Bhilegaonkar, K. N, Agarwal, R. K, Kondaiah, N, Nagappa, K

“…Chicken (Gallus gallus), duck (Anas platyrhynchos), turkey (Meleagris gallopavo), guinea fowl (Numida meleagris) and quail (Coturnix japonica) are the common…”
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Meat species identification by polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) of mitochondrial 12S rRNA gene by Girish, P.S., Anjaneyulu, A.S.R., Viswas, K.N., Shivakumar, B.M., Anand, M., Patel, M., Sharma, B.

“…Adulteration of high quality meat and meat products with their inferior/cheaper counterparts is a problem in the meat industry. The present study investigated…”
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Tenderization of buffalo meat using plant proteases from Cucumis trigonus Roxb (Kachri) and Zingiber officinale roscoe (Ginger rhizome) by Naveena, B.M, Mendiratta, S.K, Anjaneyulu, A.S.R

“…This study was conducted to develop a method for improving tenderness and overall qualities of tough buffalo meat using plant proteolytic enzymes from Cucumis…”
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Sequence analysis of mitochondrial 12S rRNA gene can identify meat species by Girish, P.S., Anjaneyulu, A.S.R., Viswas, K.N., Anand, M., Rajkumar, N., Shivakumar, B.M., Bhaskar, Sharma

“…In this study, sequence analysis of mitochondrial 12S rRNA has been applied for meat species identification. The procedure involves polymerase chain reaction…”
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