Search Results - "Devatkal, Suresh K."

Effect of salt, kinnow and pomegranate fruit by-product powders on color and oxidative stability of raw ground goat meat during refrigerated storage by Devatkal, Suresh K., Naveena, B.M.

“…Effects of salt, kinnow and pomegranate fruit by-product powders on color and oxidative stability of raw ground goat meat stored at 4 ± 1 °C was evaluated…”
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Transcriptome profiling of longissimus thoracis muscles identifies highly connected differentially expressed genes in meat type sheep of India by Arora, Reena, S, Naveen Kumar, S, Sudarshan, Fairoze, Mohamed Nadeem, Kaur, Mandeep, Sharma, Anju, Girdhar, Yashila, M, Sreesujatha R, Devatkal, Suresh K, Ahlawat, Sonika, Vijh, Ramesh Kumar, S, Manjunatha S

“…This study describes the muscle transcriptome profile of Bandur breed, a consumer favoured, meat type sheep of India. The transcriptome was compared to the…”
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Effect of ammonium hydroxide on ultrastructure and tenderness of buffalo meat by Naveena, B.M., Kiran, M., Reddy, K. Sudhakar, Ramakrishna, C., Vaithiyanathan, S., Devatkal, Suresh K.

“…This study was conducted with an objective to improve the tenderness of tough buffalo meat using ammonium hydroxide. Buffalo meat chunks from Biceps femoris…”
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Anti-oxidant effect of extracts of kinnow rind, pomegranate rind and seed powders in cooked goat meat patties by Devatkal, Suresh K., Narsaiah, K., Borah, A.

“…To overcome the disadvantages of using synthetic anti-oxidants in meat products, an investigation was carried out to evaluate the anti-oxidant effect of…”
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Effect of aqueous ozone on inactivation of bacteria isolated from the meat products and equipment by Devatkal, Suresh K., Kumar, Chandan, Juneja, Vijay, Inbaraj, Sophia

“…Ozone based disinfection is one of the approved green technologies for preservation of meat and meat products. The study had discussed about the isolation and…”
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Carcass and meat quality characterization of indigenous and improved variety of chicken genotypes by Devatkal, Suresh K, Vishnuraj, Mangalathu R, Kulkarni, Vivek V, Kotaiah, Talapaneni

“…Abstract A study was conducted to examine four genotypes of chicken for their carcass and meat quality characteristics. From each genotype, 20 birds were…”
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Effect of vacuum packaging and pomegranate peel extract on quality aspects of ground goat meat and nuggets by Devatkal, Suresh K., Thorat, Pramod, Manjunatha, M.

“…The effect of vacuum packaging and pomegranate peel extract on ground goat meat and cooked nuggets during refrigerated storage (4 ± 1 °C) was evaluated. Three…”
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Comparative antioxidant effect of BHT and water extracts of banana and sapodilla peels in raw poultry meat by Devatkal, Suresh K., Kumboj, Ritu, Paul, Devosmita

“…Antioxidant properties of banana ( Musa paradisiaca ) and Sapodilla/Chikoo ( Manilkara zapota ) peel extracts in chicken patties were evaluated. Four…”
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Antibacterial activity of aqueous extract of pomegranate peel against Pseudomonas stutzeri isolated from poultry meat by Devatkal, Suresh K., Jaiswal, Parnita, Jha, Shyam N., Bharadwaj, Rishi, Viswas, K. N.

“…In this study antibacterial activity of pomegranate peel (PPE) was evaluated against bacteria isolated from poultry meat. The bacteria were identified using…”
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Inactivation of Bacillus cereus and Salmonella enterica serovar typhimurium by Aqueous Ozone: Modeling and UV-Vis Spectroscopic Analysis by Devatkal, Suresh K., Jaiswal, Pranita, Kaur, Amanpreet, Juneja, Vijay

“…Antibacterial efficacy of aqueous ozone (O 3 ) against B. cereus vegetative cells and S. typhimurium by was studied by using GInaFiT tool and results were…”
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The effect of salt, extract of kinnow and pomegranate fruit by-products on colour and oxidative stability of raw chicken patties during refrigerated storage by Devatkal, Suresh K., Narsaiah, K., Borah, Anjan

“…Use of extracts of kinnow and pomegranate by-products as source of natural antioxidant in salted chicken patties during refrigerated storage was evaluated…”
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Evaluation of quality characteristics of chicken meat emulsion/nuggets prepared by using different equipment by Devatkal, Suresh K., Manjunatha, M., Narsaiah, K., Patil, R. T.

“…Chicken meat emulsions prepared using food processor (FP), an indigenous meat cutter (MC) and bowl chopper (BC) were evaluated for physicochemical, texture and…”
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Comparative antioxidant effect of aqueous extracts of curry leaves, fenugreek leaves and butylated hydroxytoluene in raw chicken patties by Devatkal, Suresh K., Thorat, Pramod R., Manjunatha, M., Anurag, Rahul K.

“…Antioxidant properties and use of aqueous extracts of curry leaves ( Murraya koenigii ) and fenugreek leaves ( Trigonella foenum-graecum ) as source of natural…”
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Tenderizing effect of blade tenderizer and pomegranate fruit products in goat meat by Narsaiah, K., Jha, Shyam N., Devatkal, Suresh K., Borah, Anjan, Singh, Desh B., Sahoo, Jhari

“…Toughness of goat meat is a major problem with regard to consumer acceptance. Keeping this in view a blade tenderizer was developed for tenderization of goat…”
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