Journal of Meat Science

Table of Contents

• REVIEW ARTICLE

  Technology landscaping in indian meat sector to meet the future demand and strengthening business

  • Author: A.R. Sen, M. Muthukumar, B.M. Naveena, Girish, S. Patil, Rituparna Banerjee, G.V. Bahskar Reddy, P.K. Mandal, M. Devakrupa
  • DOI: 10.5958/2581-6616.2021.00001.3

• RESEARCH ARTICLE

  Effect of oatmeal as fat replacer on the quality of low fat Goshtaba prepared by traditional and machine methods

  • Author: Heena Jalal, Mir Salahuddin, A. H. Sofi, S. A. Wani, M. A. Pal, Arshid Hussain
  • DOI: 10.5958/2581-6616.2021.00003.7

• Effect of machine processing on the quality of animal fat reduced Rista

  • Author: A.I. Qureshi, S.R. Ahmad, S.A. Wani, A.H. Sofi, M.A. Rather, S. Nadeem, S. Shanaz, S Z Hussain, B. Nazir, T. Nazir
  • DOI: 10.5958/2581-6616.2021.00004.9

• Shelf life of chicken Samosa incorporated with custard apple (Annona squamosa) peel powder

  • Author: A. G. Lonarkar, K. S. Rathod, R. K. Ambadkar, P. S. Patil, L. G. Dhagare
  • DOI: 10.5958/2581-6616.2021.00005.0

• Effect of incorporation of liver protein hydrolysate on processing characteristics of fibre-enriched meat loaves

  • Author: Akhilesh K. Verma, Manish Kumar Chatli, Pavan Kumar, Nitin Mehta
  • DOI: 10.5958/2581-6616.2021.00006.2

• Effect of ginger and garlic supplement on biochemical profile and sensory meat quality of japanese Quail

  • Author: K. Raja Samba Murthy, D. Narendra Nath, Naga Raja K. Kumari, D. Srinivas Kumar
  • DOI: 10.5958/2581-6616.2021.00007.4

• Gelatine extraction from chicken skin as influenced by naoh pretreatment

  • Author: Sagar Chand, S. K. Mendiratta, Rajiv Kumar Ranjan, Suman Talukder, Faslu C. K. Rehman, Pratap Madane, Pratima Raypa
  • DOI: 10.5958/2581-6616.2021.00008.6

• Quality characteristics of Goshtaba prepared by partial replacement of animal fat with vegetable oil

  • Author: N.A. Bumla, S.A. Wani, S.R. Ahmad, A.H. Sofi, H.M. Khan, M. Rehman, S. Nabi, M.A. Beigh
  • DOI: 10.5958/2581-6616.2021.00009.8

• Influence of residual blood on the physico-chemical characteristics of beef during postmortem refrigerated storage

  • Author: Vandana Sasidharan, V. N. Vasudevan, B. Sunil, T. Sathu, V. Ramnath, Arun K. J. Sankar, R. Yazhinidevi
  • DOI: 10.5958/2581-6616.2021.00010.4

• Effect of supplementation of turmeric, black pepper and their combination as phytogenic feed additive on carcass characteristics and organoleptic parameters of japanese quail

  • Author: V. D. Santhosh Kumar, Narendra Nath, K. Naga Raja, K. Kumari, D. Srinivas Kumar, T. T. Keerthana
  • DOI: 10.5958/2581-6616.2021.00011.6

• Quality attributes of cured and smoked chicken legs using different processing methods

  • Author: A.S. Nithin, A.R. Sen, Nadeem Fairoze, M. Muthukumar, B.M. Naveena, G. V. Bhaskar Reddy
  • DOI: 10.5958/2581-6616.2021.00012.8

• Differential expression of myofibrillar proteins during chilling and ageing of chevon Semitendinosus muscle

  • Author: Suresh Devatkal
  • DOI: 10.5958/2581-6616.2021.00013.X

• RESEARCH NOTE

  Influence of pre-slaughter environmental temperature on meat quality of crossbred Pigs of Andhra Pradesh

  • Author: Mallika E. Naga, V. Giridhara Rao, M. Prasanna, A. Shilpa Sree, P. Gowtham, B. Eswara Rao
  • DOI: 10.5958/2581-6616.2021.00002.5

• EDITORIAL

  Editorial Note