Comparisons of Handling Practices of Culled Sheep Meat for Production of Mutton Curry

Mendiratta, S.K.,Kondaiah, N.,Anjaneyulu, A.S.R.,Sharma, B.D. Asian Australasian Association of Animal Productio 2008 Animal Bioscience Vol.21 No.5

In most developing countries consumers purchase retail cuts from hot carcasses and prepare traditional meat products as per their convenience and requirements. In this study, effects of different post mortem handling practices on quality of meat curry from culled sheep meat have been studied. After slaughter, leg cuts were subjected to nine commonly prevalent handling conditions in India viz. deboning (boning out) and cooking within 2-3 h (1), deboning immediately and cooking after 5-6 h (2), deboning after 5-6 h and cooking (3), deboning immediately, storage at $4^{\circ}C$ for 24 h and cooking (4), chilling for 24 h at $4^{\circ}C$, deboning and cooking (5), deboning after 5-6 h, storage for 24 h at $4^{\circ}C$, and cooking (6), deboning after 5-6 h, storage for 48 h at 4??C and cooking (7), deboning after 5-6 h, freezing and cooking (8), deboning after 5-6 h, storage for 24 h at $4^{\circ}C$, freezing and cooking (9). Significant differences were observed in pH, water-holding capacity, cooking loss and shear force values. Sensory scores were significantly higher in conditions (1), (5) and (9), and significantly lower in conditions (4) and (6). From the results, it was concluded that, to have the best quality product, meat should be cooked either immediately after slaughter or should be deboned just before cooking. Storage of deboned meat at refrigerated temperature must be avoided.

Radii of Starlikeness and Convexity for Analytic Functions with Fixed Second Coefficient Satisfying Certain Coefficient Inequalities

MENDIRATTA, RAJNI,NAGPAL, SUMIT,RAVICHANDRAN, V. Department of Mathematics 2015 Kyungpook mathematical journal Vol.55 No.2

For functions $f(z)=z+a_2z^2+a_3z^3+{\cdots}$ with ${\mid}a_2{\mid}=2b$, $b{\geq}0$, sharp radii of starlikeness of order ${\alpha}(0{\leq}{\alpha}<1)$, convexity of order ${\alpha}(0{\leq}{\alpha}<1)$, parabolic starlikeness and uniform convexity are derived when ${\mid}a_n{\mid}{\leq}M/n^2$ or ${\mid}a_n{\mid}{\leq}Mn^2$ (M>0). Radii constants in other instances are also obtained.

Effect of Feeding Ammoniated Wheat Straw Treated with and without Hydrochloric Acid on Meat Quality and Various Sensory Attributes of Growing Male Buffalo (Bubalus bubalis) Calves

Naik, P.K.,Mendiratta, S.K.,Laxmanan, V.,Mehra, Usha R.,Dass, R.S. Asian Australasian Association of Animal Productio 2004 Animal Bioscience Vol.17 No.4

An experiment was conducted to study the effect of feeding ammoniated wheat straw treated with and without HCl on meat quality and various sensory attributes of growing male buffalo (Bubalus bubalis) calves. Due to urea-ammoniation, the CP content of wheat straw increased from 2.90 to 6.96%. The addition of HCl along with urea during urea-ammoniation further increased the CP content to 10.09%. The proximate composition (% fresh basis) of psoas major, longissimus dorsi and semitendinosus were comparable among the groups. However, comparatively higher cumulative muscle mean protein and ash percentage and lower moisture percentage in groups II and III in comparison to group I indicated the desirable effect of feeding AWS and HCl-AWS. The cumulative muscle mean pH in group III (5.54) was comparatively lower than group I (5.65) and II (5.62). The cumulative group mean pH and water holding capacity (% water retained) in semitendinosus was comparatively lower than psoas major and longissimus dorsi. The cumulative muscle mean SSP (g%) was significantly (p<0.05) lower in group III (41.78) than group I (42.45). The cumulative group mean cooking loss (%) was significantly (p<0.01) lower in psoas major (31.61) and longissimus dorsi (29.78) than semitendinosus (35.10). The cumulative group mean SFV (kg/$cm^{2}$) of psoas major, longissimus dorsi and semitendinosus were 6.38, 6.32 and 6.56, respectively, being lowest in psoas major and highest in semitendinosus. However, the cumulative muscle mean SFV (kg/$cm^{2}$) in group I, II and III were 6.53, 6.56 and 6.17, respectively, being lowest in group III and highest in group II. The scores of the cooked (2% common salt) buffen for various sensory attributes viz. appearance, flavour, juiciness, texture, mouth coating and overall palatability were comparable among the groups. Results suggested that feeding of ammoniated wheat straw treated with and without HCl to growing male buffalo calves for 180 days had no adverse effect on the meat quality and various sensory attributes.

Microstructure and Mechanical Characterization of Al2O3/Graphene Reinforced Al6061 Based Hybrid Nanocomposites

Sourabh Kumar Soni,Daksh Ganatra,Parth Mendiratta,CH. S. K. Akhilesh Reddy,Benedict Thomas 대한금속·재료학회 2022 METALS AND MATERIALS International Vol.28 No.2

The present work deals with the microstructure and mechanical characterization of the Al6061 based nanocomposites (2wt% Graphene and 2 wt% Al2O3)and hybrid nanocomposites (2 wt% Al2O3with 0.5, 1, 1.5, 2 and 2.5 wt% of Graphene)processed through ultrasonic-assisted melt-stirring technique. The combined effort of reinforcement processing (ball-milling)and ultrasonic-assisted melt stirring approach has been adopted for fabricating hybrid nanocomposites with uniformly dispersedceramic nanoparticles and carbon nanomaterial. The grain structure, physical properties, fractured surfaces, microhardness,hardness, ultimate tensile strength (UTS), flexural and compressive strength of the Al6061, Al6061-based nanocompositesand hybrid nanocomposites were examined to understand the influence of ceramic and nanomaterial particleson the microstructure and mechanical characteristics of the fabricated specimens. Microstructure investigation employingoptical microscopy (OM) images and scanning electron microscopy (SEM) revealed homogenous dispersal of nano-sizedAl2O3and Graphene particles in the prepared hybrid nanocomposite specimens. The mechanical properties of the hybridnanocomposites enhance with the increase of graphene nanoparticles (up to 1 wt%) in the nanocomposite. The mechanicalcharacteristics of the hybrid nanocomposites exhibited a decreasing trend with an increase in Graphene up to 2 wt%, and anincreasing trend is observed with a further increase in Graphene after 2.5 wt%. Al6061-2 wt% Al2O3-1 wt% Graphene hybridnanocomposite depicts enhancement in compressive strength, UTS, flexural strength, hardness and microhardness of about105.55%, 171.70%, 37.86%, 71.11% and 34.78%, respectively as compared to casted Al6061 specimen.

Efficacy of Flaxseed Flour as Bind Enhancing Agent on the Quality of Extended Restructured Mutton Chops

Sharma, Heena,Sharma, Brahma Deo,Mendiratta, S.K.,Talukder, Suman,Ramasamy, Giriprasad Asian Australasian Association of Animal Productio 2014 Animal Bioscience Vol.27 No.2

Consumers have become very conscious about their nutrition and well being due to changes in their socio-economic lifestyle and rapid urbanization. Therefore, development of technology for production of low cost and functional meat products is urgently required. One such approach is innovative restructuring technology in which binding of meat pieces still remains the main challenge and extension of product is generally associated with poor binding and texture. Thus, the present study was envisaged as an attempt to solve this problem by the incorporation of flaxseed flour (FF) as bind enhancing agent. The FF was used at three different levels viz., 0.5%, 1%, and 1.5% to replace lean meat in pre-standardized restructured mutton chops formulation. The products were subjected to analysis for physico-chemical, sensory and textural properties. Cooking yield, moisture percentage and fat percentage increased with increase in the level of incorporation of FF, however, protein percent and pH decreased with increase in the level of incorporation. Shear force value of product incorporated with 1.5% FF was significantly higher (p<0.01) than control and product containing 0.5% FF level. Among the sensory attributes, product with 1% flaxseed flour showed significantly higher values (p<0.05) for general appearance, binding, texture and overall acceptability. Hardness showed significant increasing (p<0.01) values with increasing levels of incorporation of flaxseed flour, however all other parameters of texture profile analysis showed a decreasing trend. On the basis of sensory scores and physico-chemical properties, the optimum incorporation level of FF was adjudged as 1%. Products incorporated with optimum level of flaxseed flour (1%) were also assessed for water activity and microbiological quality during the storage period of 15 days. It was found that the extended restructured product could be safely stored under refrigeration ($4^{\circ}C{\pm}1^{\circ}C$) in low density polyethylene (LDPE) pouches for 15 days without marked deterioration in sensory and microbiological quality. Thus, it was concluded that flaxseed flour can be used as a good bind enhancing agent in extended restructured meat products at an economic cost.

Sex Determination of Cattle Meat by Polymerase Chain Reaction Amplification of the DEAD Box Protein (DDX3X/DDX3Y) Gene

Gokulakrishnan, P.,Kumar, R.R.,Sharma, B.D.,Mendiratta, S.K.,Sharma, D. Asian Australasian Association of Animal Productio 2012 Animal Bioscience Vol.25 No.5

Determination of sex origin of cattle meat by fast and reliable molecular methods is an important measure to ensure correct allocation of export refunds particularly in European countries and also female cattle (cow) slaughter is legally banned in India because of religious beliefs. Based on the DEAD box protein gene located on the X and Y chromosomes, 2 pair of primers were designed and the system of PCR was optimized. Upon PCR amplification, male tissue showed 2 bands, while female tissue resulted in only one band. The accuracy and specificity of the primers was assessed using DNA template extracted from cattle meat of known sex. The protocol was subjected to a blind test and showed 100% concordance, proving its accuracy and reliability.