• Reference :1

    APHA, 2001. American Public Health Association. In: Frances, P.D., Keith, I. (Eds.), Compendium of Methods for the Microbiological Examination of Foods. Washington, DC.

    Adams, S.M., 1994. Development of low-fat ground beef patties with extended shelf life. MS. Thesis, Texas A & M University, College Station, TX.

    Banerjee, R., Verma, A.K., Das, A.K., Rajkumar, V., Shewalkar, A.A., Narkhede, H.P., 2012. Antioxidant effects of broccoli powder extract in goat meat nuggets. Meat Science, 91, 179–184.

    Das, A.K., Rajkumar, V., Verma, A.K., 2014. Bael Pulp Residue as a New Source of Antioxidant Dietary Fiber in Goat Meat Nuggets. Journal of Food Processing and Preservation, 39(6), 1626–1635.

    Devatkal, S.K., Narsaiah, K., Borah, A., 2010. Anti-oxidant effect of extracts of kinnow rind, pomegranate rind and seed powders in cooked goat meat patties. Meat Science, 85, 155–159.

    Duncan, D.B., 1995. Multiple range and multiple F- Tests. Biometrics 11, 1–42.

    El-Magoli, S.B., Laroia, S., Hansen, P.M.T., 1996. Flavor and Texture Characteristics of Low Fat Ground Beef Patties Formulated with Whey Protein Concentrate. Meat Science 42(2), 179–193.

    Huda, A.B., Parveen, S., Rather, S.A., Akhter, R., Hassan, M., 2014. Effect of incorporation of apple pomace on the physico-chemical, sensory and textural properties of mutton nuggets. International Journal of Advance Research 2(4), 974–983.

    Jay, J.M., 1992. Spoilage of fresh beef, pork, and related meats. Modern Food Microbiology. 4th ed. Chapman and Hall, New York, 201–205.

    Jime ́nez-Escrig, A., Rinco ́n, M., Pulido, R., Saura-Calixto, F., 2001. Guava Fruit (Psidium guajava L.) as a New Source of Antioxidant Dietary Fiber . Journal of Agricultural Food Chemistry, 49, 5489−5493.

    Kamath, J.V., Nair, R., Kumar, A.C.K., Lakshmi, M.S., 2008. Psidium guajava L: A review, International Journal of Green Pharmacy 2(1), 9−12.

    Kondaiah, N., Anjaneyulu, A.S.R., Rao, V.K., Sharma, N., Joshi,  H.B., 1985. Effect of salt and phosphate on the quality of buffalo and goat meat. Meat Science 15, 183–192.

    Kanner, J., 1994. Oxidative processes in meat and meat products: Quality implications. Meat Science, 36, 169−174.

    Kruskal, W.H., Wallis, W.A., 1952. Use of ranks in one-criterion variance analysis. Journal of the American Statistical Association, 47, 583−621.

    Kumar, M., 2001. Efficacy of different fat replacers on the processing quality and storage stability of low fat pork patties. Ph.D. thesis submitted to IVRI, Deemed University, Izatnagar, U.P.

    Kumar, V., Biswas, A.K., Sahoo, J., Chatli, M.K., Sivakumar, S., 2013. Quality and storability of chicken nuggets formulated with green banana and soybean hull fl ours. Journal of Food Science and Technology, 50, 1058−1068.

    Miean, K.H., Mohamed, S., 2001. Flavonoid (myricetin, quercetin, kaempferol, luteolin, and apigenin) content of edible tropical plants. Journal of Agricultural and Food Chemistry 49, 3106–3112.

    Misra, K., Seshadri, T.R., 1968. Chemical components of the fruits of Psidium guajava. Phytochemistry 7, 641–645.

    Murphy, E.W., Criner, P.E., Grey, B.C., 1975. Comparision of methods for calculating retentions of nutrients in cooked foods. Journal of Agricultural and Food Chemistry 23, 1153–1157.

    Neira, G.A., Ramirez, G.M.B., 2005. Actividad antimicrobiana de extractos de dos especies de guayaba contra Sterptococcus mutans y Escherichia coli. Actualidades Biologicas 27, 27–30.

    Shahidi, F., Janitha, P.K., Wanasundara, P.D., 1992. Phenolic antioxidants. Critical Reviews in Food Science and Nutrition, 32, 67–103.

    Serdaroglu, M., Degırmencioglu, O., 2004. Effects of fat level (5%, 10%, 20%) and corn flour (0%, 2%, 4%) on some properties of Turkish type meatballs (koefte). Meat Science 68, 291–296.

    Tarladgis, B.G., Watts, B.M.,Younathan,M.T., Dugan, L.R., 1960. A distillation method for the quantitative determination of malonaldehyde in rancid foods. Journal of American Oil Chemistry Society 37, 44-48.

    Troutt, E.S., Hunt, M.C., Johnson, D.E., Claus, J.R., Kastner, C.L., Kropf, D.H., Stroda, S., 1992. Chemical, physical and sensory characterization of ground beef containing 5 to 30 % fat. Journal of Food Science, 57, 25−29.

    Verma, A.K., Rajkumar, V., Banerjee, R., Biswas, S., Das, A.K., 2013. Guava (Psidium guajava L.) Powder as an Antioxidant Dietary Fibre in Sheep Meat Nuggets. Asian Australas. Journal of Animal Science 26(6), 886−895.

People also read

Research Article

Bio-efficacy of Sulfoxaflor and Other Insecticides Against Sucking Pests of Cotton

B. Ram Prasad

Bio efficacy, cotton, insecticides, natural enemies, sucking pests, sulfoxaflor

Published Online : 24 Jun 2022

Geographical Distribution

The Aetiology of the Formation and Condensation of the Present Day Sand Hills

Mohammad Reza Asghari Moghadam

Pebbles, sand hills, temperature, pressure, playas, kavir, Iran

Published Online : 07 Jun 2011