Om Prakash Malav

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There is a scarcity of protein of high biological value due to rapid increase in the world population and limited natural resources. Meat is a good source of protein of high biological value but converting the vegetable protein into animal protein is not economical. There is a trend of production of healthy and delicious meat free food for satisfaction of(More)
Aim: The objective of this study was to develop a simplified, efficient, and accurate protocol for sexing of cattle meat based on the amelogenin (AMELX/AMELY) gene using PCR technique which is superior to earlier work in terms of band patterns. Materials and Methods: Based on the amelogenin gene located on the conservation region of X and Y chromosomes, a(More)
The health-conscious consumers are in search of nutritious and convenient food item which can be best suited in their busy life. The vegetarianism is the key for the search of such food which resembles the meat in respect of nutrition and sensory characters, but not of animal origin and contains vegetable or its modified form, this is the point when meat(More)
AIM The present study was conducted to develop a functional meat product by fortifying calcium (in the form of calcium lactate) with restructured buffalo meat loaf (RBML). MATERIALS AND METHODS Deboned buffalo meat obtained from the carcass of adult female buffalo within 5-6 h of slaughter and stored under frozen condition. Calcium fortified RBML were(More)
Fermentation of meat is a traditional preservation method used widely for improving quality and shelf life of fermented meat products. Fermentation of meat causes a number of physical, biochemical, and microbial changes, which eventually impart functional properties, sensory characteristics, and nutritional aspects to these products and inhibit the growth(More)
The aim of the present study was to optimize processing strategies for development of functional pork product with enhanced fiber content. Four different levels of inulin powder (0-control, 1-T1, 2-T2, and 3 %-T3) were incorporated in pork loaves by replacing lean meat. The cooked products were subjected to analysis for various physicochemical, proximate,(More)
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