Browsing by Author "Vasanthi, C."
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ThesisItem Open Access Effect of Cooking Temperature and Time on Collagen Solubility in Carabeef(TANUVAS, 2005) Vasanthi, C.; TANUVAS; Venkataramanujam, V.; Radhakrishnan, P.; Kanakaraj, P.ArticleItem Open Access EFFECT OF COVID-19 LOCK DOWN ON DOMESTIC MEAT TRADE AND CONSUMPTION OF MEAT AND MEAT PRODUCTS IN INDIA(TANUVAS, Chennai, 2022-01) Babu, R. Narendra; Ezhilvelan, S.; Pandian, A.Serma Saravana; Vanathi, A.; Vasanthi, C.; Ramani, R.; TANUVASThis paper deals with survey of the impact of COVID-19 on domestic meat trade and consumption of meat and meat products in India. The survey has a specific focus on the domestic trade of meat and meat products during the pandemic COVID-19 lock down and was conducted by preparing a questionnaire and uploaded in google form and communicated to the respondents through email/Whatsapp. Based on the response offered by the respondents it appeared that during April and May 2020, there were likely to be widespread meat and meat product shortages in country due to difficulties associated with functioning of slaughter houses, availability of labours and supply of food animals. During COVID-19 lockdown period only 50 % of panchayat/municipal slaughter houses functioned of which nearly 81% of slaughterhouses functioned, occasionally, while 100 % of them had restricted working hours and 58.6 % restricted availability of skilled and 53.6 % restricted availability of unskilled labours. Moreover, movement of animals, raw materials were mostly restricted due to pandemic situation COVID-19. This disrupted the supply of meat and meat products to the consumers. Due to this there were changes in the wholesale rate of different types of meat especially on the rate of beef, mutton and chevon. There were also changes in the attitude of the consumer towards the purchase of hygienic and safe consumption of meat. The consumers also preferred to purchase the meat through online meat traders as restriction for migration of people prevailed during that time. Due to these factors the organized meat and poultry retail outlets have witnessed increased growth in sales. The domestic meat trade in India was adversely affected and suffered as an impact of COVID-19 lockdown.ArticleItem Open Access Effect Of Packaging Methods On Physico - Chemical Quality Traits Of Variety Meat Carabeef Loaves On Chiller Storage(2017) Vasanthi, C.; Dushyanthan, K.; Babu, R. Narendra; Rao, V. Appa; Ramani, R.; Abraham, Robinson J.J.; TANUVASEmulsion based carabeef loaves incorporated with low value variety meat and offals (@ 25% of meat) were subjected to analysis of Physico-chemical characteristics like pH, Shear Force Value (SFV), Thio-barbituric Acid (TBA) Number; Tyrosine Value (TV) and Hunter's colour L*(lightness), a*(redness), and b*(yellowness) values, to study the effect of value addition under different packaging methods like Aerobic (AP), Vacuum (VP) and Modified Atmosphere packaging (MAP) methods, during chiller storage (4±1°C). Though significant (P<0.05) and highly significant (P<0.01) differences were observed between binders (Refined Wheat Flour (T1), Egg (T2), Soya (T3) and Liquid Whey (T4)) stored in different packaging methods for SFV, TBA, TV and Colour values on 7th day and 14th day, variety meat incorporated samples were similar to that of control sample. Influence of packaging methods on physicochemical quality was observed for pH on 7th day, TBA, L* and a* on 7th and 14th day of chiller storage. With increase in storage period, significant and highly significant differences were observed for control and variety meat incorporated loaves for TBA, TV, L* and a* parameters. Refined Wheat Flour treated loaves packed in vacuum packing appeared redder (17.21± 1.28) than other binders and recorded highest TBA value (0.13±0.15) in aerobic packaging on 14th day of chiller storage. However, almost all the treated loaves packed in different packaging methods recorded similar values for physico-chemical quality traits. Based on the results, it could be concluded that variety meat incorporated loaves irrespective of binders and packaging methods are acceptable upto 14 days of chiller storage.ArticleItem Open Access Effect of Packaging Methods on Storage And Sensory Quality Of Variety Meats Incorporated Carabeef Loaves At Chiller Storage(2017) Vasanthi, C.; Dushyanthan, K.; Rao, V. Appa; Babu, R. Narendra; Ramani, R.; Abraham, Robinson J.J.; TANUVASThe study aims to develop value added emulsion meat product by incorporation of low value meat and offals under different packing methods. Emulsion based carabeef loaves incorporated with low value variety meat and offals (@ 25% of meat) were prepared using different binders like Refined Wheat Flour (RWF) @ 7%, Egg @ 1%, Soya flour @3% and Liquid Whey @ 3% as treatments while control loaves were prepared using only skeletal meat and RFW @ 5% as binder. Prepared loaves were subjected to microbial quality analysis like Total Viable Count (TVC), Anaerobic Count (AC) and Yeast and Mould Count (YMC) and to sensory quality analysis by 9 point hedonic scale to study the effect of value addition by low value meat incorporation under different packaging methods like Aerobic (AP), Vacuum (VP) and Modified Atmosphere packaging (MAP) methods on the storage and sensory quality of the product. The results were analyzed statistically by SPS software for One way ANOVA and least significant variable by DUNCANS. The results revealed that vacuum packed loaves and egg treated loaves recorded lowest microbial counts and highest sensory scores compared to other packing methods and binders respectively but it was statistically insignificant. Based on the results, it could be concluded that the offal incorporated loaves were found to be microbiologicaly safe and organoleptically acceptable like that of control loaves upto 14 days of chiller storage irrespective of packing methods.OtherItem Open Access Evaluation of Optimum Processing Method and Age for Preparation of Tandoori Duck(TANUVAS, 2010) Dushyanthan, K.; Senthilkumar, P.; Vasanthi, C.ArticleItem Open Access In vitro effect of Nicotiana Tabacum Aqueous Extract on Rhipicephalus Haemaphysaloides ticks(Indian Journal of Animal Sciences, 2004-07) Choudhary, Ratan Kumar; Vasanthi, C.; Latha, Bhaskaran Ravi; John, Lalitha; TANUVASOtherItem Open Access Keeping Quality of Turkey under Different Packaging Methods(TANUVAS, 2010) Dushyanthan, K.; Rajkumar, R.; Vasanthi, C.OtherItem Open Access Microbiological, Organoleptic Properties and Structural Changes of Value Added Buffalo Nuggets Stored Under Freezer Storage(TANUVAS, 2014-12) Dushyanthan, K.; Babu, R. Narendra; Vasanthi, C.; Muthulakshmi, M.; Abraham, Robinson J.J.; Pothiappan, P.ArticleItem Open Access Physico-Chemical and Microbiological Qualities of Buffalo Meat Sausages Incorporating Offal Meat Under Different Packaging Methods During Storage at 4°C(J. Meat Sci., 2009) Muthulakshmi, M.; Dushyanthan, K.; Venkataramanujam, V.; Vasanthi, C.; TANUVASOtherItem Open Access Physico-Chemical Characteristics, Texture Profile and Shelf-Life of Value Added Buffalo Nuggets Stored Under Frozen Condition(TANUVAS, 2014-12) Dushyanthan, K.; Babu, R. Narendra; Vasanthi, C.; Muthulakshmi, M.; Abraham, Robinson J.J.; Muthuramalingam, T.OtherItem Open Access Physico-Chemical, Microbial and Organoleptic Characteristics of Value Added Buffalo Loaves Packed and Stored Under Frozen Condition(TANUVAS, 2014-12) Dushyanthan, K.; Babu, R. Narendra; Vasanthi, C.; Muthulakshmi, M.; Abraham, Robinson J.J.; Sundaresan, A.OtherItem Open Access Physico-Chemical, Microbiological and Organoleptic Characteristics of Value Added Buffalo Meat Loaves Packed and Stored Under Chiller Storage(TANUVAS, 2014-12-20) Dushyanthan, K.; Babu, R. Narendra; Vasanthi, C.; Muthulakshmi, M.; Abraham, Robinson J.J.; Gnanaraj, P. TensinghArticleItem Open Access Processing Of Buffalo Meat Nuggets Utilizing Different Binders(TANUVAS, Chennai, 2008-03) Dushyanthan, K.; Babu, R. Narendra; Vasanthi, C.; Venkataramanujam, V.; TANUVASBuffalo is a good source of meat and has great economic importance especially due to high export potential. In India, female buffaloes, after their productive period are utilized for meat production. Although buffalo meat is rated superior to beef (Keshava Rao and Kowale, 1986), the meat from aged buffalo is not preferred because of its toughness. Utilisation of tough meat in the production of value added comminuted meat products will promote the meat industry.OtherItem Restricted Studies on the Optimum Shelf Life of Tandoori Duck(TANUVAS, 2010) Dushyanthan, K.; Senthilkumar, P.; Vasanthi, C.ArticleItem Open Access கால்நடை உற்பத்திப் பொருள்களின் மேம்பாட்டில் உயிர்த்தொழில்நுட்பம்(TANUVAS, Chennai, 2017-05) Ramani, R.; Babu, R. Narendra; Rao, V. Appa; Vasanthi, C.Book chapterItem Open Access வெவ்வேறான முறைகளில் பையகப்படுத்தப்பட்ட மதிப்புக் குறைந்த எருமை மாட்டிறைச்சியில் செய்த குழலப்பத்தின் தரமறிதல்(2017) Muthulakshmi, M.; venkataramanujam, V.; Dushyanthan, K.; Babu, R. Narendra; Vasanthi, C.; TANUVASவெவ்வேறான முறைகளில் பையகப்படுத்தப்பட்ட மதிப்புக் குறைந்த எருமை மாட்டிறைச்சியில் செய்த குழலப்பத்தின் தரமறிய ஆய்வு மேற்கொள்ளப்பட்டது.