National Research Center on Meat

Hyderabad, India

National Research Center on Meat

Hyderabad, India
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Varalakshmi K.,National Research Center on Meat | Devatkal S.,National Research Center on Meat
Indian Journal of Animal Sciences | Year: 2017

The present study attempts to explain the export performance of Indian Bovine meat trade and its competitiveness in International market for the period of 20 years from 1996-2014. Performance was studied using growth of exports, market shares, export shares, and source of growth was analysed by using two stage CMS analysis to decompose the growth of Indian Bovine meat exports into broad components and its sub components. It was found that overall Indian bovine meat exports registered growth rate of 13.03%, 7.94% and 22.01% in terms of quantity, price and exports value respectively. The share of India in world Bovine meat exports fluctuated and remained less than 10% for most of the years. India's bovine meat exports increased rapidly to other countries with highest overall growth of 34% while the growth of major traditional importers remained at 6.56%. The results showed that while India's market share in other countries increased, share in importing countries decreased during the study period. The results of decomposition analysis revealed that competitive effect was more significant in explaining the growth of exports. CMS analysis revealed that Bovine meat exports were more competitive in new markets in contrast to major traditional export destinations and requires emphasis. Dual strategy of penetrating in to new markets while concentrating on existing markets by increasing competitiveness will make India as major player in the world Bovine meat trade.

Ramanathan R.,University of Connecticut | Mancini R.A.,University of Connecticut | Maheswarappa N.B.,National Research Center on Meat
Journal of Agricultural and Food Chemistry | Year: 2010

Our objective was to determine the combined effects of lactate, LDH, and NAD on metmyoglobin reduction in mitochondria isolated from bovine cardiac muscle. Mitochondria were reacted with various combinations of lactate, LDH, NAD, and mitochondrial inhibitors, and oxygen consumption was measured using a Clark oxygen electrode. Mitochondria (3 mg/mL) and bovine metmyoglobin (0.15 mM) also were reacted with substrates/enzymes/inhibitors to determine mitochondria-mediated metmyoglobin reduction in vitro. Combining lactate-LDH-NAD with isolated mitochondria increased oxygen consumption as well as metmyoglobin reduction compared with those of either control mitochondria (without lactate) or mitochondria with added lactate, at pH 5.6 and 7.4 (p < 0.05). The addition of mitochondrial and LDH inhibitors to lactate-LDH-NAD decreased oxygen consumption and metmyoglobin reduction (p < 0.05). NADH formed from lactate-LDH-NAD can be used for nonenzymatic (via the electron transport chain) and enzymatic (NADH-dependent metmyoglobin reductase) metmyoglobin reduction. © 2010 American Chemical Society.

Naveena B.M.,National Research Center on Meat | Faustman C.,University of Connecticut | Tatiyaborworntham N.,University of Connecticut | Yin S.,University of Connecticut | And 2 more authors.
Food Chemistry | Year: 2010

4-Hydroxy-2-nonenal (HNE), an unsaturated aldehyde generated by peroxidation of polyunsaturated fatty acids, is highly reactive and destabilizes myoglobin (Mb) redox state, affecting meat colour. Our objective was to characterise the adduction of HNE to turkey and chicken Mbs using tandem mass spectrometry (MS/MS). Turkey and chicken oxymyoglobins (OxyMbs) were incubated with HNE at 25 °C, pH 5.8 or 7.4. MetMb formation was greater in the presence of HNE than controls (p < 0.05). Electrospray ionisation-Q-TOF mass spectrometry of HNE-reacted Mbs revealed covalent adduction of HNE to both turkey and chicken Mbs via Michael addition. LC-ESI-MS/MS of chicken Mb reacted with HNE identified covalent adduction of histidine (His) residues 64 and 93 at pH 7.4, whereas at pH 5.8 only His 64 was adducted. These results suggest that HNE accelerates chicken OxyMb oxidation in vitro by covalent modification at histidine residues. © 2010 Elsevier Ltd.

Naveena B.M.,National Research Center on Meat | Sen A.R.,National Research Center on Meat | Muthukumar M.,National Research Center on Meat | Babji Y.,National Research Center on Meat | Kondaiah N.,National Research Center on Meat
Meat Science | Year: 2011

The objective of this study was to evaluate the effects of ammonium hydroxide (AH) and sodium chloride on the quality of ground buffalo meat patties. Ground buffalo meat was treated with distilled water (control), 0.5% v/w AH, 1.0% v/w AH, 2.0% v/w AH and 1.0% w/w sodium chloride was added for all the samples. Treatment with AH increased (P< 0.05) the pH and water holding capacity (WHC) of ground buffalo meat patties during storage relative to their controls. Hunterlab a* (redness) and chroma values increased (P< 0.05) and hue decreased (P< 0.05) in all AH treated samples in comparison to controls during storage. Ammonium hydroxide significantly (P< 0.05) inhibited metmyoglobin formation compared to control after 3rd day of storage. There was a significant (P< 0.05) reduction in thiobarbituric acid reactive substances (TBARS) values in all AH treated samples compared to control throughout storage. These results indicate the potential antioxidant and myoglobin redox stabilizing effect of AH in ground buffalo meat patties. © 2010 The American Meat Science Association.

Reddy G.V.B.,Sri Venkateswara Veterinary University | Sen A.R.,National Research Center on Meat | Nair P.N.,National Research Center on Meat | Reddy K.S.,Sri Venkateswara Veterinary University | And 2 more authors.
Meat Science | Year: 2013

The antioxidant and antimicrobial efficacy of grape seed extract (GSE) was studied in restructured mutton slices (RMS) under aerobic and vacuum packaging conditions during refrigerated storage. The RMS treated with grape seed extract (GSE) had significantly (P. <. 0.05) lower thiobarbituric acid reactive substance (TBARS) values and free fatty acids (FFA) % compared to control (C) and butylated hydroxy anisole (BHA) treated RMS during storage at 4. ±. 1. °C. Addition of GSE significantly (P. <. 0.05) reduced the total psychrophilic and coliform counts in RMS during refrigerated storage. The GSE treated mutton slices recorded significantly (P. <. 0.05) superior scores of color, flavor, juiciness and overall palatability than C and BHA treated RMS. The TBARS values, FFA % and microbial counts increased significantly (P. <. 0.05) during storage. It can be concluded that GSE has excellent antioxidant and antimicrobial properties compared to control and BHA treated RMS during refrigerated storage under aerobic and vacuum conditions. © 2013 Elsevier Ltd.

Varalakshmi K.,National Research Center on Meat
International Journal of Energy and Environmental Engineering | Year: 2016

The paper examines the role of technology for rural development/empowerment. For the purpose of the feasibility, dried meat production with solar energy is considered on a small scale unit of 50 kg/day. The study shows that the small scale production of sundried meat products require capital investment of US$ 0.17 lakhs. Total annual expenditure was estimated as US$ 0.43 lakhs. Cost of production of dried meat comes to US$ 12.38/kg with variable costs of US$ 10.78 and fixed costs of US$ 1.6/kg. Considering all the discounting measures like net present value (Rs. 0.09 lakhs) IRR (41 %) BCR (1.54) and payback period (3.21 years), sun dried meat production in rural areas can become a viable option for farmers to serve dual role of employment generation and profits. The results showed potential and worthiness of sun drying technology for the rural development/empowerment. © 2016 The Author(s)

Devadason I.P.,National Research Center on Meat | Anjaneyulu A.S.R.,Indian Veterinary Research Institute | Babji Y.,Indian Veterinary Research Institute
Journal of Food Science | Year: 2010

The functional properties of 4 binders, namely corn starch, wheat semolina, wheat flour, and tapioca starches, were evaluated to improve the quality of buffalo meat nuggets processed in retort pouches at F0 12.13. Incorporation of corn starch in buffalo meat nuggets produced more stable emulsion than other binders used. Product yield, drip loss, and pH did not vary significantly between the products with different binders. Shear force value was significantly higher for product with corn starch (0.42 ± 0.0 Kg/cm 3) followed by refined wheat flour (0.36 ± 0.010 Kg/cm 3), tapioca starch (0.32 ± 0.010 Kg/cm3), and wheat semolina (0.32 ± 0.010 Kg/cm3). Type of binder used had no significant effect on frying loss, moisture, and protein content of the product. However, fat content was higher in products with corn starch when compared to products with other binders. Texture profile indicated that products made with corn starch (22.17 ± 2.55 N) and refined wheat flour (21.50 ± 0.75 N) contributed firmer texture to the product. Corn starch contributed greater chewiness (83.8 ± 12.51) to the products resulting in higher sensory scores for texture and overall acceptability. Products containing corn starch showed higher sensory scores for all attributes in comparison to products with other binders. Panelists preferred products containing different binders in the order of corn starch (7.23 ± 0.09) > refined wheat flour (6.48 ± 0.13) > tapioca starch (6.45 ± 0.14) > wheat semolina (6.35 ± 0.13) based on sensory scores. Histological studies indicated that products with corn starch showed dense protein matrix, uniform fat globules, and less number of vacuoles when compared to products made with other binders. The results indicated that corn flour is the better cereal binder for developing buffalo meat nuggets when compared to all other binders based on physico-chemical and sensory attributes. © 2009 Institute of Food Technologists®.

Vaithiyanathan S.,National Research Center on Meat | Naveena B.M.,National Research Center on Meat | Muthukumar M.,National Research Center on Meat | Girish P.S.,National Research Center on Meat | Kondaiah N.,National Research Center on Meat
Meat Science | Year: 2011

An experiment was conducted to evaluate the effect of dipping in pomegranate fruit juice phenolics (PFJP) solution on the shelf life of chicken meat held under refrigerated storage at 4 °C. Breast muscle obtained from spent hens was dipped (1:2. w/v; muscle: liquid) in sterile water or in sterile water with 0.02% (v/v) PFJP, packed, stored at 4 °C for 28. days and samples were analyzed on 2. days of intervals. Thiobarbituric acid reactive substance values were lower in samples treated with PFJP. Total sulfhydryl and protein bound sulfhydryl content values were higher in samples treated with PFJP. Microbial quality evaluation showed that aerobic and psychrotrophic counts were higher in samples treated without PFJP. Sensory evaluation revealed that acceptability level of samples treated without PFJP decreased on 12th day of storage. It is concluded that spent hen breast meat samples dipped in 0.02% PFJP reduced protein oxidation and inhibited microbial growth and sensorily acceptable up to 12. days of refrigerated storage at 4 °C. © 2011 Elsevier Ltd.

Vaithiyanathan S.,National Research Center on Meat | Kulkarni V.V.,National Research Center on Meat
Journal of Food Science and Technology | Year: 2016

A method was standardized to isolate quality DNA from cattle and buffalo fat for species identification using QIAamp DNA stool mini kit. The quality of the DNA was sufficient enough to amplify universal primers viz., mt 12S rRNA and mt 16S rRNA, and species specific D loop primers for cattle and buffalo. The sensitivity of the PCR assay in the species specific D loop primer amplification was with a detection level of 0. 47 ng cattle DNA and 0.23 ng buffalo DNA in simplex and, 0. 47 ng cattle DNA and 0.12 ng buffalo DNA in duplex PCR. It is a potentially reliable method for DNA detection to authenticate animal fat. © 2016 Association of Food Scientists & Technologists (India)

Devatkal S.K.,Central Institute of Post Harvest Engineering and Technology | Naveena B.M.,National Research Center on Meat
Meat Science | Year: 2010

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. Five treatments evaluated include: control (only meat), MS (meat + 2% salt), KRP (meat + 2% salt + 2% kinnow rind powder), PRP (meat + 2% salt + 2% pomegranate rind powder) and PSP (meat + 2% salt + 2% pomegranate seed powder). Addition of salt resulted in reduction of redness scores. Lightness increased in control and unchanged in others during storage. Redness scores declined and yellowness showed inconsistent changes during storage. Thiobarbituric acid reactive substances (TBARS) values were higher (P < 0.05) in MS followed by control and KRP samples compared to PRP and PSP samples throughout storage. The PSP treated samples showed lowest TBARS values than others. Percent reduction of TBARS values was highest in PSP (443%) followed by PRP (227%) and KRP (123%). Salt accelerated the TBARS formation and by-products of kinnow and pomegranate fruits counteracted this effect. The overall antioxidant effect was in the order of PSP > PRP > KRP > control > MS. Therefore, these powders have potential to be used as natural antioxidants to minimize the auto-oxidation and salt induced lipid oxidation in raw ground goat meat. Crown Copyright © 2010.

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