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RISS 인기검색어
- 검색키워드
- 저자 : S.S.N.Anjaneyulu (검색결과 2 건)
- 무료
- 기관 내 무료
- 유료
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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.
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A Novel Dr.KSM Approach for Information Security and Risk Management in Health Care Systems
B.Chaitanya Krishna,Kodukula Subrahmanyam,S.S.N.Anjaneyulu,Tai-hoon Kim 보안공학연구지원센터 2015 International Journal of Bio-Science and Bio-Techn Vol.7 No.4
At Present times, A common person focus on their health issues not only for themselves but also for their family because health is a wealth. In the modern days most of the people are working and they spending 40% to 50% of the income on their health issues not only for themselves but also for their family. By this the rate of population arrival to the Hospitals are increasing day-by-day. So the hospitals have to be reliable towards the patients. The records of the patients and the medication details are to be maintained correctly. There may be many risks in the software that they use. So any health organizations are struggles to display the patient electronically measured health records and what they use medication outside. So every time common people are lose their health information. If the common people know the about their previous health records they reduce their money and take the first aid immediately. In this paper we suggest a new approach to risk assessment for health care systems. As risk assessment is a Qualitative approach, there are no exact techniques to solve such risks. Lack of risk assessment techniques leads to failure in the system and organization as the people don’t find interest to come if once the organization fails in any of the issues. Our new method mainly focuses on the risk management for health care organizations. Today’s health care industry faces a number of emerging risk issues related to health care reform, the shift from fee-for-services to outcomes-based compensation, the use of electronic medical records and the management of human capital. Therefore our method has put forth a Risk management technique for the Risk assessment.
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