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Book Chapters (English)

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Author: Narendra Babu, R × Type: Book chapter ×
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Now showing 1 - 9 of 15
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    Book chapterItemOpen Access
    DRIED RUMEN CONTENTS INCORPORATED JAPANESE QUAIL FEED
    (TANUVAS) JJ Abraham, Robinson; Appa Rao, V; Narendra Babu, R; Ezhilvelan, S, et al.,; TANUVAS
    Globally, blood and rumen contents are major abattoir wastes. In developing countries, a high proportion of the blood obtained from slaughtered animals ends as waste due to lack of facilities for drying to produce blood meal. Industrial processing of blood by drum, flash, or spray drying produces good- quality blood meal but requires high capital outlay on heavy equipment as well as central slaughtering and collection of blood.
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    Book chapterItemOpen Access
    TANUVAS - ICAR PET FOOD AND PET TREATS
    (TANUVAS) JJ Abraham, Robinson; Appa Rao, V; Narendra Babu, R; Ezhilvelan, S, et al.,; TANUVAS
    Pet food refers to any commercial food preparation distributed for consumption by pets, and it is usually a holistic meal and provides the necessary nutrients required by a pet. Pet treats may or may not contain nutritious substances, but in any case are never a holistic meal. Pet treats can be used for training, promoting dental health, joint health, weight control, etc. Their role as motivational tools is well documented and they also play a significant role to spice up the pet's meal and quell boredom. The important point of concern in a pet treat is the proportion of fat and sugar in the treat.
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    Book chapterItemOpen Access
    ICAR - TANUVAS RETORT POUCH PROCESSED CHICKEN MEAT PRODUCTS
    (TANUVAS) JJ Abraham, Robinson; Appa Rao, V; Narendra Babu, R; Ezhilvelan, S, et al.,; TANUVAS
    In retort processing, food is filled into a pouch or metal can, sealed, and then heated to extremely high temperatures, rendering the product commercially sterile. Retort processing of foods in rigid, semi rigid and flexible packaging systems is one of the most acceptable forms of preservation. It represents a unique combination of package, process and product technology with potential economic benefits. The retort pouch is constructed from a flexible metal-plastic laminate which is able to withstand thermal processing via pasteurization. The food is first prepared and then sealed into the retort pouch. The pouch is then heated to 116-121°C under high pressure.
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    Book chapterItemOpen Access
    ICAR - TANUVAS BUFFALO AND CHICKEN BASED EXTRUDED MEAT PRODUCTS
    (TANUVAS) JJ Abraham, Robinson; Appa Rao, V; Narendra Babu, R; Ezhilvelan, S, et al.,; TANUVAS
    Extrusion cooking is a high-temperature, short-time process in which moistened, expansive, starchy and/or proteinaceous food materials are plasticised and cooked in a tube by a combination of moisture, pressure, temperature and mechanical shear, resulting in molecular transformation and chemical reactions.
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    Book chapterItemOpen Access
    Edible coating of Meat with Hydrocolloids and Cinnamon oil to extend shelf life of meat
    (TANUVAS) JJ Abraham, Robinson; Appa Rao, V; Narendra Babu, R; Ezhilvelan, S, et al.,; TANUVAS
    Microbial spoilage, lipid oxidation and enzymatic autolysis are the major mechanisms involved in the deterioration in quality of meat and meat products during processing and storage. Microbial growth in meat may result in slime formation, degradation of structural components, decrease in water holding capacity, development of off odours and perceptible changes in texture and appearance. Lipid oxidation may lead to development of rancidity, loss of color and nutritive value. Enzymatic autolysis of carbohydrates, fats and proteins of the tissues results in softening and greenish discoloration of meat.
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    Book chapterItemOpen Access
    BIOPRESERVATION OF MEAT USING BENEFICIAL MEAT CULTURES
    (TANUVAS) JJ Abraham, Robinson; Appa Rao, V; Narendra Babu, R; Ezhilvelan, S, et al.,; TANUVAS
    The recent emergence of food-borne pathogens such as the enterohemorrhagic Escherichia coli O157:H7, multi-drug resistant Salmonella typhimurium DT104, Listeria monocytogenes and Enterococcus faecium has made food safety a high priority with the health and regulatory authorities across the globe. Demands and concerns of the global consumer play a critical role in dictating the momentum of research and development in food protection. The demand for minimally processed foods and sustained functionality of naturally occurring bioactive ingredients is steadily rising.
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    Book chapterItemOpen Access
    MEAT SPECIES IDENTIFICATION
    (TANUVAS) JJ Abraham, Robinson; Appa Rao, V; Narendra Babu, R; Ezhilvelan, S, et al.,; TANUVAS
    The legislative authority of the European Union has promulgated that meat products sold for public consumption must be accurately labelled in respect of species of origin of the meat to enforce control measures for the authentication of meat. However, the fraudulent mislabelling of meat is a widespread problem, particularly with high value meat species commanding a premium price. To detect such fraudulent products and protect consumers, the development of simple and rapid methods of analysis to detect species of origin of meat that facilitate routine control throughout the food chain is required.
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    Book chapterItemOpen Access
    RAPID DETECTION OF MEAT BORNE PATHOGENS
    (TANUVAS) JJ Abraham, Robinson; Appa Rao, V; Narendra Babu, R; Ezhilvelan, S, et al.,; TANUVAS
    The elimination of disease-causing microbes from the food supply is a primary, compelling and shared objective of all responsible food processors. An incident of morbidity or mortality associated with a food borne pathogen can be disastrous for the consumer, the product and the brand linked to the outbreak as well as to the future commercial viability of the processor's business.
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    Book chapterItemOpen Access
    RETAIL MEAT STALL DESIGNS
    (TANUVAS) JJ Abraham, Robinson; Appa Rao, V; Narendra Babu, R; Ezhilvelan, S, et al.,; TANUVAS
    Handling of meat is one of the major challenges that need to be addressed by meat processors meticulously to ensure food safety. Improper handling of carcasses may lead to the development and transfer of pathogenic and spoilage micro-organisms to meat which have resulted in illnesses and deaths after consumption. In addition to this, great economic losses have occurred as a result of product contamination. Therefore, continuous efforts to improve the manner in which food is handled and processed are encouraged.