Sensory and Nutritional Quality, Shelf-Life, and Microbial Analyses of Hermit...IJERA Editor
Goat meat or chevon is regarded as nutritious food and became popular food for health conscious people. In the
Philippines, demand for chevon is growing as noted in the increasing per capita consumption of chevon.
However, the price of chevon remains high. With a goal to transform the basis of disposal from per head basis to
retail scheme and to make it affordable to consumers, a study was conducted to use canning technology to
develop chevon-based products. Using 11-month old male upgraded Boer, local dishes popularly cooked using
chevon were innovated and elevated to capture wider market. These dishes include braised chevon in soy sauce
and spices (locally known adobo), savory goat stew commonly in tomato stew (locally called kaldereta) and
goat meat ceviche made with skin, smothered with vinegar and spices (known as kilawin) Sensory evaluation
and different analyses such as nutritional, shelf-life and microbial were conducted for food safety. On sensory
evaluation, kaldereta and adobo were rated as “like moderately” while kilawin was rated as “like slightly”. On
nutritional analysis, calorie level was found highest for adobo, followed by kaldereta and kilawin; on fat and
saturated fat, kilawin was found lowest, followed by kaldereta and adobo; on cholesterol level, kilawin was
found highest, followed by adobo and kaldereta. On microbial analysis, the products were found negative on
food-borne microorganisms such as aerobic and anaerobic thermophiles and mesophiles, making these products
commercially sterile. On shelf-life analysis, kilawin can be stored longest at 15months, followed by adobo at
12months and kaldereta can be stored at 10months. These results suggest that canning can be used to develop
products that can be sold to different costumer. These activity can be utilized to make product value-adding
more profitable, while transforming the traditional per head basis of selling goat.
Effect of particle size of selected composite spices on storability of fried ...fstdesk.com
This document summarizes a study that investigated the effect of particle size of selected composite spices on the storability of fried meat. Beef strips were marinated with spices (garlic, onion, ginger) of different particle sizes (250, 300, 500 μm) and deep fried. The untreated and treated samples were stored under ambient, refrigeration, and freezing temperatures. Results showed that spice particle size significantly affected the protein, fat, ash, moisture, and carbohydrate content of the meat during storage. Samples marinated with 250 μm spices had the lowest microbial growth and oxidative rancidity. The study concluded that smaller particle sizes of combined spices have a synergistic effect in inhibiting microbial growth and oxidation, thereby improving the storage stability of
Studies on certain quality attributes of meat pickle prepared from spent chickenljmonking
This document summarizes a study on the quality attributes of meat pickle prepared from spent chicken meat. Spent chicken meat was marinated, pressure cooked, fried with spices, and packed in jars. The pickle was analyzed over 90 days of storage at room temperature. Key findings:
1) The pickle had 61.89% moisture, 17.28% protein, 14.65% fat, and 3.35% ash. pH and mold counts did not differ significantly during storage but TBA values and bacterial counts increased significantly over time.
2) Sensory analysis found decreasing scores for color, flavor, and overall acceptance during storage, though texture and juiciness did not differ significantly.
3) The
This document summarizes a master's dissertation on using artichoke extract to prolong the shelf life of meat and meat products. The author conducted a literature review evaluating artichoke as a possible natural antioxidant. Various extraction methods were analyzed, as well as methods for determining artichoke's antioxidant capacity and effects on meat quality and shelf life when added to beef and chicken. The review found that artichoke extracts can delay lipid oxidation, color changes, and microbial growth in meat without affecting sensory properties, thus extending shelf life as an alternative to synthetic antioxidants.
Institution of Prosecution against the Act of Transporting In a Vehicle a Bul...Agriculture Journal IJOEAR
—Storage temperature plays a major role in causing changes in quality and safety of poultry meat. Product should retain its desired sensory, chemical, physical, functional and microbiological characteristics. Authorized Officers are expected to guide and inspect on food safety and security measures of the country. After conducting comprehensive food outlet inspections covering the whole Medical Officer Health (MOH) area and legal prosecutions over violation of law related to food safety, inspections of food transporting vehicles were conducted. Twenty vehicles were inspected and 7 out of them were released after giving strict advice, 3 were detained to produce before courts. By entering a plea of guilty, first two defendants were admitting their guilt and fined 67 USD each. Last case was charged against the chicken company transporting chicken at temperature of +5 0 Centigrade (standard-18 0 Centigrade), where company lawyer admitted a plea of guilt, but pleaded to release all chicken worth of 2700 USD. Usually in Sri Lankan context, temperature of container was measuring by thermometers as a spot reading of whole passage of cold chain of frozen foods. Upon the expert opinion and scientific explaining by the MOH of the impact of releasing this bulk of chicken on the health of the general public, the Magistrate made decision against the company with strict advice to maintain all vehicles in good sanitary condition, fined 67 USD and ordered to destroy the entire bulk quantity of chicken worth 2000 USD under the supervision of the MOH. This would set future reference/ benchmark in field of food safety in Sri Lanka to supervise and examine of temperature record by Authorized officers using smart phones on data lodgers, which records should be maintained by all frozen food companies thorough out their cold chain, and it can be used as weighted and firm evidence for their legal submissions in future as a complete reflection of cold chain. Keywords— Shelf life, food safety, enactment of food act, poultry meat, unhygienic transport, public health legislation.
Sensory and Nutritional Quality, Shelf-Life, and Microbial Analyses of Hermit...IJERA Editor
Goat meat or chevon is regarded as nutritious food and became popular food for health conscious people. In the
Philippines, demand for chevon is growing as noted in the increasing per capita consumption of chevon.
However, the price of chevon remains high. With a goal to transform the basis of disposal from per head basis to
retail scheme and to make it affordable to consumers, a study was conducted to use canning technology to
develop chevon-based products. Using 11-month old male upgraded Boer, local dishes popularly cooked using
chevon were innovated and elevated to capture wider market. These dishes include braised chevon in soy sauce
and spices (locally known adobo), savory goat stew commonly in tomato stew (locally called kaldereta) and
goat meat ceviche made with skin, smothered with vinegar and spices (known as kilawin) Sensory evaluation
and different analyses such as nutritional, shelf-life and microbial were conducted for food safety. On sensory
evaluation, kaldereta and adobo were rated as “like moderately” while kilawin was rated as “like slightly”. On
nutritional analysis, calorie level was found highest for adobo, followed by kaldereta and kilawin; on fat and
saturated fat, kilawin was found lowest, followed by kaldereta and adobo; on cholesterol level, kilawin was
found highest, followed by adobo and kaldereta. On microbial analysis, the products were found negative on
food-borne microorganisms such as aerobic and anaerobic thermophiles and mesophiles, making these products
commercially sterile. On shelf-life analysis, kilawin can be stored longest at 15months, followed by adobo at
12months and kaldereta can be stored at 10months. These results suggest that canning can be used to develop
products that can be sold to different costumer. These activity can be utilized to make product value-adding
more profitable, while transforming the traditional per head basis of selling goat.
Effect of particle size of selected composite spices on storability of fried ...fstdesk.com
This document summarizes a study that investigated the effect of particle size of selected composite spices on the storability of fried meat. Beef strips were marinated with spices (garlic, onion, ginger) of different particle sizes (250, 300, 500 μm) and deep fried. The untreated and treated samples were stored under ambient, refrigeration, and freezing temperatures. Results showed that spice particle size significantly affected the protein, fat, ash, moisture, and carbohydrate content of the meat during storage. Samples marinated with 250 μm spices had the lowest microbial growth and oxidative rancidity. The study concluded that smaller particle sizes of combined spices have a synergistic effect in inhibiting microbial growth and oxidation, thereby improving the storage stability of
Studies on certain quality attributes of meat pickle prepared from spent chickenljmonking
This document summarizes a study on the quality attributes of meat pickle prepared from spent chicken meat. Spent chicken meat was marinated, pressure cooked, fried with spices, and packed in jars. The pickle was analyzed over 90 days of storage at room temperature. Key findings:
1) The pickle had 61.89% moisture, 17.28% protein, 14.65% fat, and 3.35% ash. pH and mold counts did not differ significantly during storage but TBA values and bacterial counts increased significantly over time.
2) Sensory analysis found decreasing scores for color, flavor, and overall acceptance during storage, though texture and juiciness did not differ significantly.
3) The
This document summarizes a master's dissertation on using artichoke extract to prolong the shelf life of meat and meat products. The author conducted a literature review evaluating artichoke as a possible natural antioxidant. Various extraction methods were analyzed, as well as methods for determining artichoke's antioxidant capacity and effects on meat quality and shelf life when added to beef and chicken. The review found that artichoke extracts can delay lipid oxidation, color changes, and microbial growth in meat without affecting sensory properties, thus extending shelf life as an alternative to synthetic antioxidants.
Institution of Prosecution against the Act of Transporting In a Vehicle a Bul...Agriculture Journal IJOEAR
—Storage temperature plays a major role in causing changes in quality and safety of poultry meat. Product should retain its desired sensory, chemical, physical, functional and microbiological characteristics. Authorized Officers are expected to guide and inspect on food safety and security measures of the country. After conducting comprehensive food outlet inspections covering the whole Medical Officer Health (MOH) area and legal prosecutions over violation of law related to food safety, inspections of food transporting vehicles were conducted. Twenty vehicles were inspected and 7 out of them were released after giving strict advice, 3 were detained to produce before courts. By entering a plea of guilty, first two defendants were admitting their guilt and fined 67 USD each. Last case was charged against the chicken company transporting chicken at temperature of +5 0 Centigrade (standard-18 0 Centigrade), where company lawyer admitted a plea of guilt, but pleaded to release all chicken worth of 2700 USD. Usually in Sri Lankan context, temperature of container was measuring by thermometers as a spot reading of whole passage of cold chain of frozen foods. Upon the expert opinion and scientific explaining by the MOH of the impact of releasing this bulk of chicken on the health of the general public, the Magistrate made decision against the company with strict advice to maintain all vehicles in good sanitary condition, fined 67 USD and ordered to destroy the entire bulk quantity of chicken worth 2000 USD under the supervision of the MOH. This would set future reference/ benchmark in field of food safety in Sri Lanka to supervise and examine of temperature record by Authorized officers using smart phones on data lodgers, which records should be maintained by all frozen food companies thorough out their cold chain, and it can be used as weighted and firm evidence for their legal submissions in future as a complete reflection of cold chain. Keywords— Shelf life, food safety, enactment of food act, poultry meat, unhygienic transport, public health legislation.
Investigation of different biochemical parameters in three economical importa...Innspub Net
The aim of present study was to evaluate the biochemical composition in gills, liver and muscle of different fish species like Catla catla, Cirrhinus mrigala and Labeo rohita of different weight captured from ponds of Kashmore district. In this regard valuable biochemical factors were evaluated such as crude protein, % of fat and % of ash and also compared the outcomes with concentration found in samples of Indus River. Fish samples were caught with help of professional fishermen by using different size of fish nets. The samples of all three species Catla catla, Cirrhinus mrigala and Labeo rohita of four different weights were collected i.e. 250g, 500g, 750g and 1000g respectively were dissected with stainless steel cutters and required amount of specimens were extracted from fish samples. Further analytical processes were carried out in zoology laboratory for completion of possible objectives. The results revealed as protein contents, % of fat and % ash were found significantly high in Catla catla fish as compared to Cirrhinus mrigala and Labeo rohita. The concentration of biochemical parameters were found in greater quantity in gills of all fish species which were subjected in this research. Furthermore the comparative studies showed that the concentrations of all biochemical parameters were found high as compared to Samples of Indus River at Kashmore bank.
SPRINGER PLUS - DMS - Refr - art%3A10.1186%2Fs40064-016-3743-7Naveen prabhakar
This study evaluated the quality characteristics of duck meat sausages prepared from raw and partially cooked duck meat and stored under refrigeration for 14 days. Key findings include:
- Cooking loss was lower in partially cooked sausages, while emulsion stability and TBA values were lower in raw sausages initially but increased more in raw sausages over storage.
- Moisture content decreased over storage in both types of sausages, while protein and fat contents initially increased up to day 10 then decreased by day 14.
- Organoleptic scores were higher for raw sausages initially but decreased over storage time for both, remaining acceptable.
- The results showed that duck meat can effectively be used to produce ready-to-eat
Biochemical changes as determinants for evaluating meat quality during storageRohit Kumar Jaiswal
This document summarizes various biochemical changes that occur in meat during storage and how they can be used as determinants of meat quality. It discusses changes in pH, carbohydrates, nitrogenous compounds, lipids, and nucleotides during storage. Specific compounds and processes discussed include lactic acid formation, lipid oxidation, protein degradation products like TVBN and biogenic amines, and nucleotide degradation. Measurement of these compounds at different storage times can provide information about microbial quality, freshness, and spoilage of meat. Identifying patterns in biochemical changes during storage helps understand the chemical changes affecting food quality over time.
Evaluation of beef Characteristics during PreservationAI Publications
pH is one of the most important indicators for beef evaluation. The objective of this study was to examine the changes in the pH value of beef carcass from Vietnamese yellow cattle and Brahman crossbreeds cattle. The beef samples used for the review was the tenderloin (from the 7-9 vertebra) and thigh meat. The meat was collected at the slaughterhouse, then pH was measured after 1 hour, 12 hours, 48 hours and 8 days from the time of slaughter. The results showed that the pH of tenderloin and thigh between two groups of cattle was quite similar to each other during the time of collection and preservation. The pH value of thigh after 1h harvest between two groups of Vietnamese yellow cattle (6.47 ± 0.01) and Brahman crossbreeds cattle (6,632 ± 0.0102) was similar, which was different from that of the tenderloin (6,944 ± 9.27E-03a) compared to Brahman crossbreds (6,628 ± 3.74E-03a). The pH value of tenderloin and thigh decreased rapidly after 12 hours of preservation in both Vietnamese yellow cattle and Brahman crossbreeds cattle and continued to decline rapidly after 48 hours. However, after 8 days of preservation, the pH value of the tenderloin of the two groups increased slightly, in the Vietnamese yellow cattle group was 5.514 ± 4.00E-03 and the Brahman crossbreeds cattle group was 5.578 ± 0.025 (P ≤ 0.05). For thighs, only the pH value of Vietnamese yellow cattle was slightly increased (5,474 ± 2.45E-03); whereas the pH of the thigh of Brahman crossbreds after 8 days of preservation was not different from that of 48 hours of preservation (5,396 ± 2.45E-03). The pH value of the tenderloin (5.406 ± 5.10E-03) and thigh meat (5.41 ± 4.47E-03) of Brahman crossbreeds are within acceptable standards of the French Institute for Animal Husbandry. However, in the Vietnamese yellow cattle group, the pH of the tenderloin (5.28 ± 7.07E-03) and thigh meat (5,308 ± 3.74E-03) was lower than 48 hours after preservation.
This study aimed to determine the best method for extracting arsenic from chicken meat and shrimp samples using graphite furnace atomic absorption spectroscopy. Two extraction methods were tested: Method 1 involved digesting raw meat samples in nitric acid, while Method 2 involved first drying meat samples before digestion. Both methods resulted in low arsenic recoveries (<22%) from spiked samples. The authors plan to refine the digestion technique, such as adding nitric acid incrementally, to improve arsenic extraction efficiency from food samples.
Evaluation of the addition of dry soybean sproutsmaracromero
This document summarizes a research study that evaluated the addition of dry soybean sprouts to enriched beef patties containing soybean oil. The study aimed to investigate how dry soybean sprouts affected the quality characteristics and oxidative stability of the patties during frozen storage. Results showed that adding 1% dry soybean sprouts improved the protein and carbohydrate content of the patties. It also enhanced moisture and oil retention after cooking. Patties with 1% dry soybean sprouts had healthier lipids and lower cooking losses. The sprouts also helped maintain microbiological stability and texture during frozen storage. Therefore, dry soybean sprouts can protect enriched beef patties from lipid oxidation without negatively impacting quality.
you will learn about the purpose,history their advantage and disadvantage of modified atmosphere packaging used in meat technology.you will also know about the gases used in modified atmosphere packaging.
Fermented sausages are meat products made from comminuted meat and fat mixed with salt, curing agents, sugar and spices. They are produced through fermentation and are classified based on moisture content and pH. Semidry fermented sausages have a pH between 4.7-5.4 and moisture over 35%, while dry fermented sausages have a pH between 5.2-5.8 and moisture under 30%. Production involves mixing ingredients, filling casings, fermenting with starter cultures like Lactobacillus sakei, and sometimes smoking. Intrinsic factors like pH, meat type and fat content as well as extrinsic factors like temperature affect microbial growth during fermentation.
EFFECT OF DIFFERENT NATURAL ANTIOXIDANT EXTRACTS ON THE SHELF LIFE OF FUNCTI...akdasivri
Chicken meat nuggets were incorporated with three different anti oxidant
extracts (1% level) of curry leaf (T1), guava leaf (T2) and green tea (T3)
separately along with control and stored at frozen temperature to study the antioxidant effect on the physico chemical, microbiological and sensory attributes. The results revealed that on advancement of storage period, the overall mean scores of physico chemical and microbiological parameters
were increased (P<0.05) and sensory scores were decreased (P<0.05)
irrespective of treatment. However, green tea incorporated nuggets (T3) showed (P<0.05) significantly lower scores for pH, TBARS, free fatty acid
value and SPC than other treatments. Higher (P<0.05) sensory scores were
observed for nuggets incorporated with green tea extract than control and
other treated samples. Curry leaf and guava leaf extract incorporated nuggets also had minor antioxidant effect on selected parameters than the control but not up to the level of green tea extract
A Study on Biochemical Quality of the Food Materials under Freezing Temperatu...paperpublications3
Abstract: An attempt was made to evaluate the biochemical qualities of a meat samples under freezing condition in different packaging materials. Goat meat and chicken meat were used for the study. The meat samples were packaged in ALF, HDP and LDP materials for 15 days. The ash, moisture, cholesterol and phospholipids were estimated at 2 days intervals for 15 days. Also the samples were frozen in packaging materials for 45 days for the estimation of TBARS and catalase for every 15 days interval. The results showed that the ash, moisture, cholesterol and phospholipids were significantly decreased in all the packaging materials under frozen storage. The HDP showed a better performance in the retention of ash, moisture and protein content. The ALP showed a better performance in the retention of lipid fraction of cholesterol and phospholipids contents. LDP showed a poor retention in ash, moisture, protein, cholesterol and phospholipids contents. The results showed that the TBARS were increased in LDP and decreased in HDP. The values of catalase were increased in HDP and decreased in LDP. The results of the study confirmed that storage in refrigeration affects the biochemical qualities of the food samples. As the same way storage in packaging materials such as ALP, HDP and LDP also affects the nutrients contents of the food samples.
Process Optimization, Consumer testing and Shelf-life Determination of Canne...Agriculture Journal IJOEAR
Halang-halang and tagutoare the Filipino names given to the hot and spicy pulutan (finger food) prepared from finely chopped across of young native chickens stewed in coconut milk with chopped chillies and spices. The basic formulation and process of halang-halang need to be assessed especially as canned product for longer shelf life and wider distribution. Thus, this research optimizes the formulation, processing conditions and determines shelf-life and proximate composition of canned halang-halang. Three identified factors were used in the optimization experiment following the Box-Benhken Design (BBD)with 15 treatments. Three levels of coconut milk (0, 20, 40%), sautéing time (0, 3, 6 minutes) and processing time (30, 40 and 50 minutes) were used. Different treatments were subjected to sensory evaluation, optimization and verification test. Response surface regression (RSREG) analysis was used to determine the optimum level of coconut milk, sautéing and processing time combinations. Optimum formulation was achieved at mid-level coconut milk (20%), longer (50 minutes) or shorter (30 minutes) processing time and at any sautéing time. Both coconut milk level and processing time significantly influenced the sensory qualities of the product, while sautéing time showed no significant effect in all response variables. Verification test confirms that optimum formulation is better in acceptability scores compared to treatment outside the optimum region. Both the developed “plain” and “hot” halang-halang formulations have high preference from young and adult consumers. After 15 months of storage, canned halang-halang products were still microbiologically acceptable showing a microbial count much lower than the safe level.
The effect of Animal Species on the Quality and Quantity of Kilishi Meat Products was studied. Fresh meat of cattle, sheep, goats and camel were purchased from Mubi abattoir and were used to prepare kilishiusing slurry prepared from groundnut cake, pepper, maggi, ginger and other spices. Proximate composition of all the meat samples were carried out, storage yield of kilishi product was determined, sensory evaluation was also done. The results revealed that there was no significant (P>0.05) difference in yield of Kilishi prepared from different animal species. However, after one month of preservation, the yield of Kilishi from the various animal species differed significantly (p<0.05). Camel meat yields the highest quantity of Kilishi; both of initial (0.50kg) and final (0.61kg) weight. However beef (cattle meat) produced the best Kilishi. Also the result of the taste panel revealed that there was no significant difference (p>0.05) between the models, species, weeks, replication and their interaction.
Physiochemical Properties and Meat Quality Parameters of Wild Boar Meat: A Re...Dr. Amarjeet Singh
Wild boar meat has well balanced with nutrients
and comprised with unique sensory attributes and meat
quality parameters, however, limited information and
studies have been performed on nutritional quality and meat
quality parameters. The proximate composition of wild boar
meat, mainly protein and fat contents were ranged at 21.6-
24.11% and 2.27-2.62% respectively. The composition of
fatty acids in wild boar has obtained higher values for
unsaturated fatty acids particularly mono unsaturated fatty
acids; nonetheless, investigation on availability of essential
amino acids was scarce. Wild boar meat was darker colour,
less tender and pH ranged at 5.44-5.71. Further,
sophisticated studies will promote the consumption rate of
wild boar meat among consumers that ultimately provide an
opportunity to industries to enhance their production.
This study assessed the effects of drying time and storage on the digestibility and amino acid composition of dried smoked horse mackerel fillets. The following key points were reported:
1) In-vitro protein digestibility and total amino acid content significantly decreased with longer drying times (from 8 to 4 hours) and increased storage time (up to 30 days).
2) Both essential and non-essential amino acid levels significantly reduced with longer drying and storage, with essential amino acids decreasing more.
3) Drying for up to 2 hours improved protein digestibility over raw fish, but longer drying times beyond 2 hours significantly reduced digestibility, though it remained higher than raw fish.
4) Overall
The International Journal of Engineering and Science (The IJES)theijes
The International Journal of Engineering & Science is aimed at providing a platform for researchers, engineers, scientists, or educators to publish their original research results, to exchange new ideas, to disseminate information in innovative designs, engineering experiences and technological skills. It is also the Journal's objective to promote engineering and technology education. All papers submitted to the Journal will be blind peer-reviewed. Only original articles will be published.
The papers for publication in The International Journal of Engineering& Science are selected through rigorous peer reviews to ensure originality, timeliness, relevance, and readability.
The International Journal of Engineering and Science (The IJES)theijes
The International Journal of Engineering & Science is aimed at providing a platform for researchers, engineers, scientists, or educators to publish their original research results, to exchange new ideas, to disseminate information in innovative designs, engineering experiences and technological skills. It is also the Journal's objective to promote engineering and technology education. All papers submitted to the Journal will be blind peer-reviewed. Only original articles will be published.
The papers for publication in The International Journal of Engineering& Science are selected through rigorous peer reviews to ensure originality, timeliness, relevance, and readability.
The document summarizes a study on using the Citrex molecule as a prophylactic agent to inhibit bacteria in meat used for sausage production. The study tested meat samples treated with 200, 400, 800, or 1000 ppm of Citrex and analyzed its effects on coliforms, E. coli, total mesophilic organisms, and Lactobacillus genus. The study found that concentrations of 400-1000 ppm caused a significant bactericidal effect, and 800-1000 ppm produced considerable effects on Lactobacillus. The Citrex molecule was also found to increase the pH of treated meat to 5.7, which provides adequate conditions for meat processing.
COMPARATIVE STUDIES ON NUTRITIONAL VALUE OF NORMAL AND TUMOR TISSUE, SARDINE...IJSIT Editor
This document summarizes a study on the nutritional value of normal and tumor tissue in Sardinella longiceps fish from India. The study found that protein levels were higher in normal tissue (29.15%) compared to tumor tissue (18.93%). Fatty acid analysis revealed higher levels of polyunsaturated fatty acids like linolenic acid in normal tissue. Vitamin A levels were also higher in normal tissue. The study analyzed minerals, amino acids, fatty acids, vitamins and other biochemical components to determine the nutritional composition and value of S. longiceps fish tissue. The results show that S. longiceps is a valuable food source for humans due to its high quality protein and balanced nutritional profile.
Meat processing industry is of enormous significance for India's development because of the vital linkages and synergies that it promotes. Meat processing covers a spectrum of products from sub-sector comprising animal husbandry and poultry farms, and bulk frozen meat, packaged meat, ready-to-eat processed meat products.
The modern meat industry uses machine vision, robots, and integrated processing lines to enhance speed, efficiency and sanitation. Poultry processing is a complex combination of biology, chemistry, engineering, marketing, and economics.
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Background: Cancer is a disease caused when cells divide uncontrollably and spread into the surrounding tissue. Changes to DNA cause cancer. It is one of the most common and largest killer diseases in the world. It usually affects physically, and the disease can alter one’s perspective on life and personality. Many treatment options are there to treat cancer. Among them, chemotherapy treatment may have more side effects like lethargy, esophagitis, nausea, vomiting, Fatigue, and insomnia, the most common problems among chemotherapy patients in India. Methods: A quasi-experimental study with a sample size of 60, out of which 30 subjects were in the experimental group and 30 were in the control group. A convenient sampling method was used to select the subjects. A structured questionnaire tool was used to collect the data. Result: The result of the study showed that, during pre-test in the study group, among 30 subjects 3(10%) had moderate Fatigue, 22(73.33%) had severe Fatigue, 5(16.67%) had worst Fatigue and 12(40%) had moderate insomnia, 18(60%) had severe insomnia and in control group among 30 subjects, 6(20%) had moderate Fatigue, 13(43.33%) had severe Fatigue, 11(36.67%) had a worst fatigue, and 14(46.67%) had moderate insomnia, 16(53.33%) had severe insomnia. With post-test, in experimental group, 14(46.67%) had no fatigue, 16(53.33%) had mild fatigue, 14(46.67%) had no insomnia, 16(53.33%) had mild insomnia, and in control group, 6(20%) had moderate fatigue, 13(43.33%) had extreme fatigue, 11(36.67%) had worst fatigue, and 14(46.67%) had moderate insomnia, 16(53.33%) had severe insomnia. Conclusion: The study concluded that clients who were receiving chemotherapy had fatigue and insomnia problems. The Warm water foot bath therapy is very effective in clients undergoing chemotherapy in reducing Fatigue and insomnia. A positive correlation between pre-test and post-test was found by using the Mann-Whitney test.
Key-words: Cancer, Chemotherapy, Foot bath, Health, Warm water
Background: Alcohol has long been a global social and medical issue. According to W.H.O report. Total 3.3 million people die from
alcohol abuse annually. Alcoholic liver disease (A.L.D.) ranges from steatosis to liver cirrhosis. Chronic heavy drinkers get hepatitis
or cirrhosis 15 20% of the time
Methods: This study was c onducted in the general medicine inpatient department at PGIMER & C . in Bhubaneswar, Odisha,
Indi a. All hospitali z ed patients with liver illness who had previously t aken alcohol were screened. Each patient's alcohol
consumption, including native alcoholic beverages, was recorded. To support the diagnosis, all standard and extra examination s
were carri ed out. The modified Kuppuswamy scale was used to determine s s ocioeconomic class.
Results: The study comprised 186 participants with a median age of 46. The gender ratio was 3:1, with 139 (74.7%) men. Urban
populations have a greater prevalence of alcohol ic liver disease (60.75%) than rural populations (39.24%). The l ower
s ocioeconomic c lass (50.53%) has the highest rate of alcoholic liver disease. Men drink more (>700 gm/wk) and married people
drink more. A woman who drinks 140 280 grams per week for 10 1 5 years is more likely to develop alcoholic liver disease than a
man who drinks >700 grams per week for 15 years.
Conclusions: In this study, we conclude d that the prevalence of A .L. about S .E. is of utmost importance in developing
population based st r ategies that effectively educate individuals on the need to modify their drinking habits. This is crucial to
mitigate the occurrence of alcohol consumption and its associated repercussions.
Key-words: Socioeconomic status, Hospitalized Patients, Alcoholic Liver Disease
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Investigation of different biochemical parameters in three economical importa...Innspub Net
The aim of present study was to evaluate the biochemical composition in gills, liver and muscle of different fish species like Catla catla, Cirrhinus mrigala and Labeo rohita of different weight captured from ponds of Kashmore district. In this regard valuable biochemical factors were evaluated such as crude protein, % of fat and % of ash and also compared the outcomes with concentration found in samples of Indus River. Fish samples were caught with help of professional fishermen by using different size of fish nets. The samples of all three species Catla catla, Cirrhinus mrigala and Labeo rohita of four different weights were collected i.e. 250g, 500g, 750g and 1000g respectively were dissected with stainless steel cutters and required amount of specimens were extracted from fish samples. Further analytical processes were carried out in zoology laboratory for completion of possible objectives. The results revealed as protein contents, % of fat and % ash were found significantly high in Catla catla fish as compared to Cirrhinus mrigala and Labeo rohita. The concentration of biochemical parameters were found in greater quantity in gills of all fish species which were subjected in this research. Furthermore the comparative studies showed that the concentrations of all biochemical parameters were found high as compared to Samples of Indus River at Kashmore bank.
SPRINGER PLUS - DMS - Refr - art%3A10.1186%2Fs40064-016-3743-7Naveen prabhakar
This study evaluated the quality characteristics of duck meat sausages prepared from raw and partially cooked duck meat and stored under refrigeration for 14 days. Key findings include:
- Cooking loss was lower in partially cooked sausages, while emulsion stability and TBA values were lower in raw sausages initially but increased more in raw sausages over storage.
- Moisture content decreased over storage in both types of sausages, while protein and fat contents initially increased up to day 10 then decreased by day 14.
- Organoleptic scores were higher for raw sausages initially but decreased over storage time for both, remaining acceptable.
- The results showed that duck meat can effectively be used to produce ready-to-eat
Biochemical changes as determinants for evaluating meat quality during storageRohit Kumar Jaiswal
This document summarizes various biochemical changes that occur in meat during storage and how they can be used as determinants of meat quality. It discusses changes in pH, carbohydrates, nitrogenous compounds, lipids, and nucleotides during storage. Specific compounds and processes discussed include lactic acid formation, lipid oxidation, protein degradation products like TVBN and biogenic amines, and nucleotide degradation. Measurement of these compounds at different storage times can provide information about microbial quality, freshness, and spoilage of meat. Identifying patterns in biochemical changes during storage helps understand the chemical changes affecting food quality over time.
Evaluation of beef Characteristics during PreservationAI Publications
pH is one of the most important indicators for beef evaluation. The objective of this study was to examine the changes in the pH value of beef carcass from Vietnamese yellow cattle and Brahman crossbreeds cattle. The beef samples used for the review was the tenderloin (from the 7-9 vertebra) and thigh meat. The meat was collected at the slaughterhouse, then pH was measured after 1 hour, 12 hours, 48 hours and 8 days from the time of slaughter. The results showed that the pH of tenderloin and thigh between two groups of cattle was quite similar to each other during the time of collection and preservation. The pH value of thigh after 1h harvest between two groups of Vietnamese yellow cattle (6.47 ± 0.01) and Brahman crossbreeds cattle (6,632 ± 0.0102) was similar, which was different from that of the tenderloin (6,944 ± 9.27E-03a) compared to Brahman crossbreds (6,628 ± 3.74E-03a). The pH value of tenderloin and thigh decreased rapidly after 12 hours of preservation in both Vietnamese yellow cattle and Brahman crossbreeds cattle and continued to decline rapidly after 48 hours. However, after 8 days of preservation, the pH value of the tenderloin of the two groups increased slightly, in the Vietnamese yellow cattle group was 5.514 ± 4.00E-03 and the Brahman crossbreeds cattle group was 5.578 ± 0.025 (P ≤ 0.05). For thighs, only the pH value of Vietnamese yellow cattle was slightly increased (5,474 ± 2.45E-03); whereas the pH of the thigh of Brahman crossbreds after 8 days of preservation was not different from that of 48 hours of preservation (5,396 ± 2.45E-03). The pH value of the tenderloin (5.406 ± 5.10E-03) and thigh meat (5.41 ± 4.47E-03) of Brahman crossbreeds are within acceptable standards of the French Institute for Animal Husbandry. However, in the Vietnamese yellow cattle group, the pH of the tenderloin (5.28 ± 7.07E-03) and thigh meat (5,308 ± 3.74E-03) was lower than 48 hours after preservation.
This study aimed to determine the best method for extracting arsenic from chicken meat and shrimp samples using graphite furnace atomic absorption spectroscopy. Two extraction methods were tested: Method 1 involved digesting raw meat samples in nitric acid, while Method 2 involved first drying meat samples before digestion. Both methods resulted in low arsenic recoveries (<22%) from spiked samples. The authors plan to refine the digestion technique, such as adding nitric acid incrementally, to improve arsenic extraction efficiency from food samples.
Evaluation of the addition of dry soybean sproutsmaracromero
This document summarizes a research study that evaluated the addition of dry soybean sprouts to enriched beef patties containing soybean oil. The study aimed to investigate how dry soybean sprouts affected the quality characteristics and oxidative stability of the patties during frozen storage. Results showed that adding 1% dry soybean sprouts improved the protein and carbohydrate content of the patties. It also enhanced moisture and oil retention after cooking. Patties with 1% dry soybean sprouts had healthier lipids and lower cooking losses. The sprouts also helped maintain microbiological stability and texture during frozen storage. Therefore, dry soybean sprouts can protect enriched beef patties from lipid oxidation without negatively impacting quality.
you will learn about the purpose,history their advantage and disadvantage of modified atmosphere packaging used in meat technology.you will also know about the gases used in modified atmosphere packaging.
Fermented sausages are meat products made from comminuted meat and fat mixed with salt, curing agents, sugar and spices. They are produced through fermentation and are classified based on moisture content and pH. Semidry fermented sausages have a pH between 4.7-5.4 and moisture over 35%, while dry fermented sausages have a pH between 5.2-5.8 and moisture under 30%. Production involves mixing ingredients, filling casings, fermenting with starter cultures like Lactobacillus sakei, and sometimes smoking. Intrinsic factors like pH, meat type and fat content as well as extrinsic factors like temperature affect microbial growth during fermentation.
EFFECT OF DIFFERENT NATURAL ANTIOXIDANT EXTRACTS ON THE SHELF LIFE OF FUNCTI...akdasivri
Chicken meat nuggets were incorporated with three different anti oxidant
extracts (1% level) of curry leaf (T1), guava leaf (T2) and green tea (T3)
separately along with control and stored at frozen temperature to study the antioxidant effect on the physico chemical, microbiological and sensory attributes. The results revealed that on advancement of storage period, the overall mean scores of physico chemical and microbiological parameters
were increased (P<0.05) and sensory scores were decreased (P<0.05)
irrespective of treatment. However, green tea incorporated nuggets (T3) showed (P<0.05) significantly lower scores for pH, TBARS, free fatty acid
value and SPC than other treatments. Higher (P<0.05) sensory scores were
observed for nuggets incorporated with green tea extract than control and
other treated samples. Curry leaf and guava leaf extract incorporated nuggets also had minor antioxidant effect on selected parameters than the control but not up to the level of green tea extract
A Study on Biochemical Quality of the Food Materials under Freezing Temperatu...paperpublications3
Abstract: An attempt was made to evaluate the biochemical qualities of a meat samples under freezing condition in different packaging materials. Goat meat and chicken meat were used for the study. The meat samples were packaged in ALF, HDP and LDP materials for 15 days. The ash, moisture, cholesterol and phospholipids were estimated at 2 days intervals for 15 days. Also the samples were frozen in packaging materials for 45 days for the estimation of TBARS and catalase for every 15 days interval. The results showed that the ash, moisture, cholesterol and phospholipids were significantly decreased in all the packaging materials under frozen storage. The HDP showed a better performance in the retention of ash, moisture and protein content. The ALP showed a better performance in the retention of lipid fraction of cholesterol and phospholipids contents. LDP showed a poor retention in ash, moisture, protein, cholesterol and phospholipids contents. The results showed that the TBARS were increased in LDP and decreased in HDP. The values of catalase were increased in HDP and decreased in LDP. The results of the study confirmed that storage in refrigeration affects the biochemical qualities of the food samples. As the same way storage in packaging materials such as ALP, HDP and LDP also affects the nutrients contents of the food samples.
Process Optimization, Consumer testing and Shelf-life Determination of Canne...Agriculture Journal IJOEAR
Halang-halang and tagutoare the Filipino names given to the hot and spicy pulutan (finger food) prepared from finely chopped across of young native chickens stewed in coconut milk with chopped chillies and spices. The basic formulation and process of halang-halang need to be assessed especially as canned product for longer shelf life and wider distribution. Thus, this research optimizes the formulation, processing conditions and determines shelf-life and proximate composition of canned halang-halang. Three identified factors were used in the optimization experiment following the Box-Benhken Design (BBD)with 15 treatments. Three levels of coconut milk (0, 20, 40%), sautéing time (0, 3, 6 minutes) and processing time (30, 40 and 50 minutes) were used. Different treatments were subjected to sensory evaluation, optimization and verification test. Response surface regression (RSREG) analysis was used to determine the optimum level of coconut milk, sautéing and processing time combinations. Optimum formulation was achieved at mid-level coconut milk (20%), longer (50 minutes) or shorter (30 minutes) processing time and at any sautéing time. Both coconut milk level and processing time significantly influenced the sensory qualities of the product, while sautéing time showed no significant effect in all response variables. Verification test confirms that optimum formulation is better in acceptability scores compared to treatment outside the optimum region. Both the developed “plain” and “hot” halang-halang formulations have high preference from young and adult consumers. After 15 months of storage, canned halang-halang products were still microbiologically acceptable showing a microbial count much lower than the safe level.
The effect of Animal Species on the Quality and Quantity of Kilishi Meat Products was studied. Fresh meat of cattle, sheep, goats and camel were purchased from Mubi abattoir and were used to prepare kilishiusing slurry prepared from groundnut cake, pepper, maggi, ginger and other spices. Proximate composition of all the meat samples were carried out, storage yield of kilishi product was determined, sensory evaluation was also done. The results revealed that there was no significant (P>0.05) difference in yield of Kilishi prepared from different animal species. However, after one month of preservation, the yield of Kilishi from the various animal species differed significantly (p<0.05). Camel meat yields the highest quantity of Kilishi; both of initial (0.50kg) and final (0.61kg) weight. However beef (cattle meat) produced the best Kilishi. Also the result of the taste panel revealed that there was no significant difference (p>0.05) between the models, species, weeks, replication and their interaction.
Physiochemical Properties and Meat Quality Parameters of Wild Boar Meat: A Re...Dr. Amarjeet Singh
Wild boar meat has well balanced with nutrients
and comprised with unique sensory attributes and meat
quality parameters, however, limited information and
studies have been performed on nutritional quality and meat
quality parameters. The proximate composition of wild boar
meat, mainly protein and fat contents were ranged at 21.6-
24.11% and 2.27-2.62% respectively. The composition of
fatty acids in wild boar has obtained higher values for
unsaturated fatty acids particularly mono unsaturated fatty
acids; nonetheless, investigation on availability of essential
amino acids was scarce. Wild boar meat was darker colour,
less tender and pH ranged at 5.44-5.71. Further,
sophisticated studies will promote the consumption rate of
wild boar meat among consumers that ultimately provide an
opportunity to industries to enhance their production.
This study assessed the effects of drying time and storage on the digestibility and amino acid composition of dried smoked horse mackerel fillets. The following key points were reported:
1) In-vitro protein digestibility and total amino acid content significantly decreased with longer drying times (from 8 to 4 hours) and increased storage time (up to 30 days).
2) Both essential and non-essential amino acid levels significantly reduced with longer drying and storage, with essential amino acids decreasing more.
3) Drying for up to 2 hours improved protein digestibility over raw fish, but longer drying times beyond 2 hours significantly reduced digestibility, though it remained higher than raw fish.
4) Overall
The International Journal of Engineering and Science (The IJES)theijes
The International Journal of Engineering & Science is aimed at providing a platform for researchers, engineers, scientists, or educators to publish their original research results, to exchange new ideas, to disseminate information in innovative designs, engineering experiences and technological skills. It is also the Journal's objective to promote engineering and technology education. All papers submitted to the Journal will be blind peer-reviewed. Only original articles will be published.
The papers for publication in The International Journal of Engineering& Science are selected through rigorous peer reviews to ensure originality, timeliness, relevance, and readability.
The International Journal of Engineering and Science (The IJES)theijes
The International Journal of Engineering & Science is aimed at providing a platform for researchers, engineers, scientists, or educators to publish their original research results, to exchange new ideas, to disseminate information in innovative designs, engineering experiences and technological skills. It is also the Journal's objective to promote engineering and technology education. All papers submitted to the Journal will be blind peer-reviewed. Only original articles will be published.
The papers for publication in The International Journal of Engineering& Science are selected through rigorous peer reviews to ensure originality, timeliness, relevance, and readability.
The document summarizes a study on using the Citrex molecule as a prophylactic agent to inhibit bacteria in meat used for sausage production. The study tested meat samples treated with 200, 400, 800, or 1000 ppm of Citrex and analyzed its effects on coliforms, E. coli, total mesophilic organisms, and Lactobacillus genus. The study found that concentrations of 400-1000 ppm caused a significant bactericidal effect, and 800-1000 ppm produced considerable effects on Lactobacillus. The Citrex molecule was also found to increase the pH of treated meat to 5.7, which provides adequate conditions for meat processing.
COMPARATIVE STUDIES ON NUTRITIONAL VALUE OF NORMAL AND TUMOR TISSUE, SARDINE...IJSIT Editor
This document summarizes a study on the nutritional value of normal and tumor tissue in Sardinella longiceps fish from India. The study found that protein levels were higher in normal tissue (29.15%) compared to tumor tissue (18.93%). Fatty acid analysis revealed higher levels of polyunsaturated fatty acids like linolenic acid in normal tissue. Vitamin A levels were also higher in normal tissue. The study analyzed minerals, amino acids, fatty acids, vitamins and other biochemical components to determine the nutritional composition and value of S. longiceps fish tissue. The results show that S. longiceps is a valuable food source for humans due to its high quality protein and balanced nutritional profile.
Meat processing industry is of enormous significance for India's development because of the vital linkages and synergies that it promotes. Meat processing covers a spectrum of products from sub-sector comprising animal husbandry and poultry farms, and bulk frozen meat, packaged meat, ready-to-eat processed meat products.
The modern meat industry uses machine vision, robots, and integrated processing lines to enhance speed, efficiency and sanitation. Poultry processing is a complex combination of biology, chemistry, engineering, marketing, and economics.
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Similar to Effects_Pre_Post_Marination_Aging_Quality_Meat.pdf (20)
Background: Cancer is a disease caused when cells divide uncontrollably and spread into the surrounding tissue. Changes to DNA cause cancer. It is one of the most common and largest killer diseases in the world. It usually affects physically, and the disease can alter one’s perspective on life and personality. Many treatment options are there to treat cancer. Among them, chemotherapy treatment may have more side effects like lethargy, esophagitis, nausea, vomiting, Fatigue, and insomnia, the most common problems among chemotherapy patients in India. Methods: A quasi-experimental study with a sample size of 60, out of which 30 subjects were in the experimental group and 30 were in the control group. A convenient sampling method was used to select the subjects. A structured questionnaire tool was used to collect the data. Result: The result of the study showed that, during pre-test in the study group, among 30 subjects 3(10%) had moderate Fatigue, 22(73.33%) had severe Fatigue, 5(16.67%) had worst Fatigue and 12(40%) had moderate insomnia, 18(60%) had severe insomnia and in control group among 30 subjects, 6(20%) had moderate Fatigue, 13(43.33%) had severe Fatigue, 11(36.67%) had a worst fatigue, and 14(46.67%) had moderate insomnia, 16(53.33%) had severe insomnia. With post-test, in experimental group, 14(46.67%) had no fatigue, 16(53.33%) had mild fatigue, 14(46.67%) had no insomnia, 16(53.33%) had mild insomnia, and in control group, 6(20%) had moderate fatigue, 13(43.33%) had extreme fatigue, 11(36.67%) had worst fatigue, and 14(46.67%) had moderate insomnia, 16(53.33%) had severe insomnia. Conclusion: The study concluded that clients who were receiving chemotherapy had fatigue and insomnia problems. The Warm water foot bath therapy is very effective in clients undergoing chemotherapy in reducing Fatigue and insomnia. A positive correlation between pre-test and post-test was found by using the Mann-Whitney test.
Key-words: Cancer, Chemotherapy, Foot bath, Health, Warm water
Background: Alcohol has long been a global social and medical issue. According to W.H.O report. Total 3.3 million people die from
alcohol abuse annually. Alcoholic liver disease (A.L.D.) ranges from steatosis to liver cirrhosis. Chronic heavy drinkers get hepatitis
or cirrhosis 15 20% of the time
Methods: This study was c onducted in the general medicine inpatient department at PGIMER & C . in Bhubaneswar, Odisha,
Indi a. All hospitali z ed patients with liver illness who had previously t aken alcohol were screened. Each patient's alcohol
consumption, including native alcoholic beverages, was recorded. To support the diagnosis, all standard and extra examination s
were carri ed out. The modified Kuppuswamy scale was used to determine s s ocioeconomic class.
Results: The study comprised 186 participants with a median age of 46. The gender ratio was 3:1, with 139 (74.7%) men. Urban
populations have a greater prevalence of alcohol ic liver disease (60.75%) than rural populations (39.24%). The l ower
s ocioeconomic c lass (50.53%) has the highest rate of alcoholic liver disease. Men drink more (>700 gm/wk) and married people
drink more. A woman who drinks 140 280 grams per week for 10 1 5 years is more likely to develop alcoholic liver disease than a
man who drinks >700 grams per week for 15 years.
Conclusions: In this study, we conclude d that the prevalence of A .L. about S .E. is of utmost importance in developing
population based st r ategies that effectively educate individuals on the need to modify their drinking habits. This is crucial to
mitigate the occurrence of alcohol consumption and its associated repercussions.
Key-words: Socioeconomic status, Hospitalized Patients, Alcoholic Liver Disease
Background: One of the most common disorders in this age group, abnormal uterine bleeding (AUB), is the primary cause of most gynaecological problems in adolescents. Unfortunately, epidemiological data on AUB in teenagers is scarce, especially in the Indian subcontinent. The PALM-COEIN classification, where PALM stands for structural reasons and COEIN for functional causes, was employed in this single-center prospective observational study to evaluate the relative contributions of several etiological factors in AUB. To comprehend the etiological, dermographic, and therapeutic factors affecting menorrhagia in patients going through adolescence. Methods: Enrollment for females with AUB between 10 and 19 occurred between January and December 2022. A thorough history, physical examination, and laboratory evaluation, which in every case comprised standard testing, hormone analysis, and abdominal and pelvic ultrasonography were used to determine the cause of AUB. MRIs and CT scans were performed when needed. Results: There were 190 patients enrolled in total. Functional factors comprised the predominant aetiology of AUB among adolescent females: Adenomyosis=01 (0.52%), Polyp=1 (0.52%). Coagulopathy=2 (1.05%), Leomyoma=01 (0.52%), Malignancy=1 (0.52%), and PALM=4 (2.11%). COEIN=186 (97.89%), ovulation disorder=175 (92.15%), endometrial=01 (0.52%), iatrogenic=6 (3.15%), non-specified=2 (1.05%), and iatrogenic=6 (3.15%). Conclusion: The most frequent cause of AUB in the adolescent population is ovulatory abnormalities. Even though they are extremely rare, structural factors must be ruled out. A helpful technique for evaluating patients with AUB systematically is the PALM-COEIN classification.
Key-words: PALM-COEIN, Leiomyoma, AUB, Polycystic ovarian syndrome, Hormonal therapy
Derived from the bacterium Proteus vulgaris , chondroitin ABC lyase is an enzyme that can be used in treating proteoglycans that
affect neural activity (communication, plasticity). Chondroitinase can be used for vision abnormalities and spinal injuries. The
biological activity of chondroitinase is due to its ability to act on chondroitin sulfate proteoglycans (CSPGs) which are required for
normal functioning. Th is study aim s to examine various types and routes of administration of Chondr oitina se e n zymes. There is an
increasing application of chondro itin sulfate proteoglycans in spinal cord injury, vit reous attachment, and the management of
various carcinogenic conditions. Research must be done to create an effective chondroitinase delivery mech anism so that the
pharmacological activity seen in vitro and in preclinical research may be applied in the clinic. More studies are required to widen
the application of chondroitinase in therapeutics. In this review, chondroitinase ABC, B, and C are all di scuss ed. T he routes of
administration like caudal or ros tral, intracerebroventricular, hydrogels, and intrath ecal have been detailed. The current review
article highlights the different medical uses for chondroitinase, drug delivery methods for the enzym e, and chondroitinase
dispersion across bacteria. In conclusion, this study can reduce the chance of edema by the intracerebroventric ular route.
However, it is not effective for people due to the gyrencephalic anatomy of brain
Key-words: Chondroitinase, Chondroitin, Chondroitin Sulfate Proteoglycans, Spinal Injuries, Ocular Abnormalities, Proteoglycans
Background: Maturing is a widespread peculiarity. Advanced age is not in itself a sickness however is an ordinary piece of human existence length. A guardian, like wise called a career, home wellbeing assistant or individual consideration assistant, is the individual answerable for furnishing their clients with day-to-day private consideration and help with exercises. Methods: Exploration approach: unmistakable methodology research plan: graphic study research plan. The setting of the review: provincial areas of Bagalkot region. Information assortment strategy: organized polls test. The example was chosen by an arbitrary inspecting procedure. The analyst arbitrarily chose Shirur town as a provincial setting and was chosen for enrolment of subjects. Results: The information score of guardians was 41.06%, with mean and SD of 12.32±3.925. These discoveries uncover those guardians had normal information for advanced-age medical conditions. The mentality score of guardians was 73.73%, with a mean and SD of 110.6±11.008. These discoveries uncovers that parental figures have concur capable demeanour in regards to the advanced age medical conditions. Conclusion: At last, a critical co-connection between the information and demeanour at 0.001 the discoveries uncovers that there is a moderate positive relationship between the information and disposition of the advanced age medical issues.
Key-words: Assess, Care Giver, Health Problems, Knowledge, Old Age
Background: Adolescent is one of the most rapid phases of human development. Anemia is a deficiency in the number of RBC in your body. RBC carry oxygen around your body using a particular protein called hemoglobin. Normal hemoglobin level in adolescent girls 13-15 g/dl. According to WHO, the hemoglobin level 10- 11.9 g/dl is considered mild anemia, 7-9 g/dl is considered moderate, and less than 7 g/dl is called severe anemia. Methods: The present study is pre-experimental among 60 adolescent girls, using a disproportional stratified random technique. One experimental group of clients was selected without randomization and no control group was used. The data was collected by using the structured close-ended knowledge questionnaire. The data was analyzed using descriptive and inferential statistics regarding mean, frequency distribution, percentage, paired table t-test and chi-square test. Results: The overall findings reveal that the post-test knowledge mean score 26.24% with SD±5.94, which was 72% of the total score was more when compared to the pre-test knowledge mean score 12.98 with SD 5.94, which was 36.83% of total score. The calculated t-value of 24.91 was much higher than the table t-value 1.96 for the hypothesis. Conclusion: The study provides that VATP on knowledge regarding the preparation and use of moringa juice in managing anemia among adolescent girls was the scientific, logical and cost-effective strategy.
Key-words: Adolescent girls, Knowledge, VATP, Effectiveness, Socio-demographic variables.
Background: The research demonstrates that water birth comports and loosens mothers actually and intellectually. The buoyance lessens body weight and permits free development and situating to the mother. Buoyance and warm water upgrade uterine withdrawal and better blood flow, which builds uterine muscles' oxygenation, diminishes the mother's torment and increases maternal oxygenation of the child. Submersion of water assists with decreasing circulatory strain and additionally gives security, which hinders uneasiness or dread. Methods: The current review pre-trial study with 50, 4th-year B.Sc. Nursing is chosen through basic arbitrary methods. One gathering pre-test without control bunch configuration was utilized. Information was gathered through a self-directed, organized, shut, finished information survey. Data was examined by involving distinct and inferential measurements concerning mean rate by conveyance, matched "t" test, and Chi-square test for affiliation. Results: The pre-test reveals that out of 50 BSc 4th-year nursing students, the highest pre-test (62%) of BSc 4th-year nursing students had poor knowledge. Overall, the post-test knowledge score (22.6±4.19), 70.62% of the total score, was more than the pre-test knowledge score (8.76±3.95), 23.3%. The effectiveness of the assisted teaching programme, in this area, the mean knowledge score was 13.84 with SD±0.24, which was 43.25% of the total score. Hence, it indicates that the video-assisted teaching program effectively enhanced the knowledge of BSc 4th-year nursing students. Conclusion: This study concluded that video-assisted teaching programmes on knowledge regarding waterbirth among B.Sc 4th year Nursing students was the scientific, logical and cost-effective strategy.
Key-words: Effectiveness, Fourth year B.Sc. Nursing students, Knowledge, VATP, Water birth
Background: Post-menopausal women experience many physical, emotional, and mental symptoms during the post-menopausal period, and reflexology has grown into a complex therapeutic modality and has a range of effects. Reflexology will help put hormones back into a normal state and act like a process of emotional cleansing, relieving stress and restoring harmony to the body and soul. Hence, foot reflexology seems to be effective in treating post-menopausal symptoms. Methods: In the present study, pre-experimental i.e. one group pretest-posttest design, was adopted. The study was conducted on 30 post-menopausal women to assess their knowledge regarding foot reflexology. Samples were selected by using a convenient sampling technique. Data was collected using a structured knowledge questionnaire and analyzed using descriptive and inferential statistics. Results: The mean percentage of the pre-test score was 28%, and the post-test score was 76.65%. The mean and the standard deviation of the pre-test score were 5.60±1.71, and the mean and the standard deviation of the post-test score were 15.33±1.15. The total mean and standard deviation are 9.73±2.07 by comparing the pre-test and post-test scores. Hence, it was found that there is a significant difference between pre-test and post-test knowledge scores of post-menopausal women regarding foot reflexology. No significant association was found between post-test knowledge scores and socio-demographic variables on foot reflexology. Conclusion: The study concluded that a planned teaching program on knowledge regarding foot reflexology for post-menopausal women was a scientific, logical, and cost-effective strategy to reduce post-menopausal symptoms.
Key-words: Effectiveness, Foot reflexology, Post-menopausal women, Planned teaching program, Socio-demographic variables
Background: A 51-year-old woman had left lower abdomen pain for 18 hours with nausea and vomiting. Prior CT scans suggested pelvic neoplasms. Our hospital's emergency CT showed an enlarged uterus with cystic shadows, right adnexal cysts, and stomach fluid. Physical examination revealed left lower abdomen discomfort. A gynaecological examination revealed a painful, firm pelvic mass of 151210 cm. Further diagnosis is underway. Method: The patient underwent emergency exploratory laparotomy, discovering a twisted, swollen left ovary with a 540° rotation, classified as a benign cyst. It was found that the patient had congenital upper vaginal atresia and bilateral initial uteri. Pain was reduced after surgery, thanks to symptomatic treatment. An abnormal karyotype of 46, XX,1qh+ was found during genetic testing. Result: Fallopian tubes, uterus, and vagina develop from the embryonic accessory mesonephric duct. MRKH syndrome is caused by bilateral accessory mesonephric duct dysplasia and disappearance of the uterus or vagina. MRKH has three types, with Type 1 lacking uterus or vagina. Due to ovarian cyst torsion, this Type 1 MRKH with double initial uterus and upper vaginal atresia needed left adnexa resection. Genetic testing showed a typical female karyotype. MRKH's complex aetiology incorporates chromosomal abnormalities, emphasizing early cytogenetic evaluation for personalized treatment and fertility assistance. Conclusion: Early cytogenetic testing for MRKH syndrome patients is crucial for determining the underlying cause and guiding personalized treatment plans to restore reproductive function and improve quality of life.
Key-words: Double primordial uterus; MRKH syndrome; Upper vaginal atresia; Torsion of left ovarian cyst pedicle
Background: Cell phones have advanced to the degree of becoming a necessary piece of individuals' lives. Cell phones are utilised for correspondence, diversion, efficiency, interpersonal interaction, and gaming. In addition to supplanting the conventional cells, cell phones have likewise supplanted personal computers and numerous other comparative gadgets. Individuals these days feel indistinguishable from their cell phones. In lined with the rising improvement of innovation and excessive utilisation of cell phones, one of the significant issues that scientists have noticed and are chipping away at is cell phone addiction. Methods: It was a graphic study directed among 100 nursing students aged 19-22 in B.V.V.S. Institute of Nursing Sciences Bagalkot. Information was gathered utilising a structured knowledge questionnaire to survey socio-demographic information. The Stanford Sleepiness Scale (Alertness Test) was utilised to evaluate the classroom alertness of the nursing students and the Cell phone Addiction Scale-Short Version (SAS-SV) was utilised to assess the cell addiction of the nursing students. Results: An association was found between the year of studying and the classroom alertness of students (χ2 =3.9102) p<0.05. There was a significant negative correlation between cell phone addiction and classroom alertness of the nursing students, p<0.05. The r-value obtained was 0.80. Thus, the correlation between the two factors is seen as statistically significant. Conclusion In the wake of acquiring the consequences of the current work the scientist s saw a negati ve relationship between cell
pho ne addiction and the class room alertness of the students.
Key-words: Addiction, Alertness, Cell phone, Classroom, Phone addiction
Background: Chemical changes occur in the epididymis when the testicular sperm grows. When sperm and seminal fluids mix during ejaculation, a substance called semen is formed. The cervical mucus of a fertilized egg screens out the best possible sperm. For infertility, Intra Cytoplasmic Sperm Injection (ICSI) can be necessary. Test sperm that are DNA efficient, normal, and motile using Swim Up. Sperm could be damaged by reactive oxygen species that are produced during centrifugation. All infertility treatments should take these factors into account. Methods: The in vitro fertilization (ICSI) procedure was administered to fifty male patients who were 35 years old or younger and tested positive for normozoospermia, asthenozoospermia, and oligozoospermia. After obtaining informed consent, a Swim-Up was performed using both the full semen and a washed pellet. With sperm obtained from both methods, six Metaphase-2 stages of oocytes (MII oocytes) were implanted in each patient. A Tri-gas Bench-top incubator was used to put each injected oocyte in its 37°C setting. Results: The study showed that the age differences were insignificant (p=0.722), but significant variations emerged in sperm concentration before processing (p=1.030) and after (p=1.064). Sperm morphology differences were evident before processing (p=0.004) and after (p=0.002). No significant differences were noted in the number of Day 3 cleavage stage embryos. Conclusion: The study concluded that there is no significant difference between the two techniques regarding sperm washing efficiency.
Key-words: Sperm preparation methods, Swim-up, Centrifugation, ICSI, Fertilization, Day 3 Embryo
Background: The third most common musculoskeletal symptom in orthopaedic clinical practice is a sore shoulder, which can cause significant morbidity. It has been reported that 7–27% of the general population has it, and 36–66% of overhead arm athletes have it. Pathophysiology includes functional, degenerative, and mechanical factors. Most shoulder pain is subacromial pain syndrome (SAPS), often known as ‘shoulder impingement syndrome’. Impingement hypothesis: shoulder joint structures mechanically clash. SAPS accounts for 36–48% of shoulder discomfort. Methods: This observational study was conducted in the Department of Orthopaedics, MKCG Medical College and Hospital, Berhampur, among Eastern Indian outpatients. The study included adult patients (ages 18–75) of both sexes who presented to MKCG Medical College and Hospital's OPD with shoulder pain from December 2020 to November 2022 and were diagnosed with Shoulder Impingement Syndrome (SIS). Thorough histories and clinical exams were done. The Department of Radiology, MKCG Medical College and Hospital, Berhampur, performed conventional shoulder MRIs on the selected participants. Results: Most cases and controls were Type-II (43.3%), followed by Type-I (28.3% and 30%, 29.2% of the total group). The study's least common acromial shape was type-IV, seen in 5% of cases and 10% of controls (7.5% of the sample). Fisher's exact test showed no significant connection between subacromial impingement and acromial shape (p=0.65). With a p-value of 0.045, cases had a significantly greater acromial width (8.12±2.16 mm) than controls (7.51±0.81 mm). Conclusion: Sub-acromial impingement was unrelated to acromion morphology. There was no correlation between acromial morphology and rotator cuff injuries.
Key-words: Shoulder Impingement Syndrome, Acromion Morphology, MRI
Impact of Acceptance and Mindfulness-Based Intervention as an Add-on Treatment for Skin Diseases-Acne, Eczema and Psoriasis
http://dx.doi.org/10.21276/SSR-IIJLS.2020.6.5.2
Seasonal Incidence and Varietal Response of Gram against Helicoverpa armigera (Hubner) at Talwandi Sabo, Punjab
http://dx.doi.org/10.21276/SSR-IIJLS.2020.6.4.3
More from SSR Institute of International Journal of Life Sciences (20)
ESPP presentation to EU Waste Water Network, 4th June 2024 “EU policies driving nutrient removal and recycling
and the revised UWWTD (Urban Waste Water Treatment Directive)”
Authoring a personal GPT for your research and practice: How we created the Q...Leonel Morgado
Thematic analysis in qualitative research is a time-consuming and systematic task, typically done using teams. Team members must ground their activities on common understandings of the major concepts underlying the thematic analysis, and define criteria for its development. However, conceptual misunderstandings, equivocations, and lack of adherence to criteria are challenges to the quality and speed of this process. Given the distributed and uncertain nature of this process, we wondered if the tasks in thematic analysis could be supported by readily available artificial intelligence chatbots. Our early efforts point to potential benefits: not just saving time in the coding process but better adherence to criteria and grounding, by increasing triangulation between humans and artificial intelligence. This tutorial will provide a description and demonstration of the process we followed, as two academic researchers, to develop a custom ChatGPT to assist with qualitative coding in the thematic data analysis process of immersive learning accounts in a survey of the academic literature: QUAL-E Immersive Learning Thematic Analysis Helper. In the hands-on time, participants will try out QUAL-E and develop their ideas for their own qualitative coding ChatGPT. Participants that have the paid ChatGPT Plus subscription can create a draft of their assistants. The organizers will provide course materials and slide deck that participants will be able to utilize to continue development of their custom GPT. The paid subscription to ChatGPT Plus is not required to participate in this workshop, just for trying out personal GPTs during it.
The binding of cosmological structures by massless topological defectsSérgio Sacani
Assuming spherical symmetry and weak field, it is shown that if one solves the Poisson equation or the Einstein field
equations sourced by a topological defect, i.e. a singularity of a very specific form, the result is a localized gravitational
field capable of driving flat rotation (i.e. Keplerian circular orbits at a constant speed for all radii) of test masses on a thin
spherical shell without any underlying mass. Moreover, a large-scale structure which exploits this solution by assembling
concentrically a number of such topological defects can establish a flat stellar or galactic rotation curve, and can also deflect
light in the same manner as an equipotential (isothermal) sphere. Thus, the need for dark matter or modified gravity theory is
mitigated, at least in part.
The technology uses reclaimed CO₂ as the dyeing medium in a closed loop process. When pressurized, CO₂ becomes supercritical (SC-CO₂). In this state CO₂ has a very high solvent power, allowing the dye to dissolve easily.
Current Ms word generated power point presentation covers major details about the micronuclei test. It's significance and assays to conduct it. It is used to detect the micronuclei formation inside the cells of nearly every multicellular organism. It's formation takes place during chromosomal sepration at metaphase.
ESR spectroscopy in liquid food and beverages.pptxPRIYANKA PATEL
With increasing population, people need to rely on packaged food stuffs. Packaging of food materials requires the preservation of food. There are various methods for the treatment of food to preserve them and irradiation treatment of food is one of them. It is the most common and the most harmless method for the food preservation as it does not alter the necessary micronutrients of food materials. Although irradiated food doesn’t cause any harm to the human health but still the quality assessment of food is required to provide consumers with necessary information about the food. ESR spectroscopy is the most sophisticated way to investigate the quality of the food and the free radicals induced during the processing of the food. ESR spin trapping technique is useful for the detection of highly unstable radicals in the food. The antioxidant capability of liquid food and beverages in mainly performed by spin trapping technique.