Original Article

Evaluation of Meat Consumption Pattern and Meat Quality in North Indian Cities

Year: 2020 | Month: June | Volume 10 | Issue 3

References (28)

Anjaneyulu, A.S.R., Thomas, R., Gadekar, Y.P., Lakshmanan, V. and Mahapatra, C.M. 2008. Indian traditional meat products and their processing, quality, present scenario and future prospects. Ind. Food Ind., 27(2): 53-59.

View at Google Scholar

AOAC. 1995. Official Method ofAnalysis. 16 Edn., Association of Official Analytical Chemists, Washington, DC.

View at Google Scholar

APHA. 1984. Compendium of method for microbiological examination of food. 2 Edn., Speck, M.L. American Public Health Association, Washington DC.

View at Google Scholar

Bhat, Z.F., Pathak, V. and Fayaz, H. 2013. Effect of refrigerated storage on the quality characteristics of microwave cooked chicken Seekh kababs extended with different non-meat proteins. J. Food Sci. Technol., 50(5): 926–933.

View at Google Scholar

Chemnitz, C. and Becheva, S. 2014. Meat Atlas 2014. Retrieved 24 February 2014 from: www.foeeurope.org/meatatlas.

View at Google Scholar

Devatkal, S.K., Manjunatha, M., Narsaiah, K. and Patil, R.T. 2014. Evaluation of quality characteristics of chicken meat emulsion/nuggets prepared by using different equipment. J. Food Sci. Technol., 51(3): 511–518.

View at Google Scholar

Devi, S.M., Balachandar, V., Lee, S.I. and Kim, I.H. 2014. An outline of meat consumption in the indian population - A Pilot Review. Korean J. Food Sci. Anim. Resour., 34: 507-515.

View at Google Scholar

FAO. 2012. World agriculture towards 2030/2050: the 2012 revision. Rome: ESA Working paper No. 12-03.

View at Google Scholar

Furda, I. 1981. Simultaneous analysis of soluble and insoluble dietary fiber. In: The Analysis of Dietary Fiber in Food (W.P.T. James and O. Theander, Eds.). Marcel Dekker Inc., New York, pp. 163-172.

View at Google Scholar

Gadekar, Y.P. and Shinde, A.K. 2011. Indian Meat Industry: Opportunities and Challenges. Ind. Food Indus., 30(4): 17- 22.

View at Google Scholar

Guleria, P., Suman, K., Arshad, K. and Nidhi, D. 2015. Present Scenario of Indian Meat Industry-A Review. Int. J. Enhanced Res. Sci., Technol. Eng., 4: 251-257.

View at Google Scholar

Haque, N. and Murari Lal. 1999. Gross energy estimation. In: Laboratory manual of animal nutrition. (V.R.B. Sastry, D.N. Kamra and N.N. Pathak, eds.), Indian Veterinary Research Institute, Izatnagar,UP, p. 71.

View at Google Scholar

ICFA, 2016. www.icfa.org.in.

View at Google Scholar

Igene, J.O., Farouk, M.M. and Akanbi, C. 2009. Preliminary studies on the quality and drying characteristics of “suya”. Nigeria Food J., 7: 29-38.

View at Google Scholar

Irshad, A. 2014. Development of low sodium, high dietary fibre functional restructured buffalo meat loaves fortified with calcium, vitamin C and E, M.V.Sc Thesis, ICAR-IVRI, Izatnagar.

View at Google Scholar

Islam, M.M., Anjum, S., Modi, R.J. and Wadhwani, K.N. 2016. Scenario of livestock and poultry in india and their contribution to national economy. Int. J. Sci. Env. Technol., 5: 956-965.

View at Google Scholar

Jalal, H., Para, P.A., Bhat, M.M., Bukhari, S.A., Ganguly, S., Padhy, A., Wakchaure, R., Praveen, P.K. and Qadri, K. 2015. Low fat meat products in consumer demand: a review. World J. Eng. Res. Technol., 1(2): 22-25.

View at Google Scholar

Koniecko, E.K. 1979. Handbook for Meat Chemists. Avery PublishingGroup Inc.,Wayne, New Jersey, USA, pp. 68-69.

View at Google Scholar

Malav, O.P., Sharma, B.D., Kumar, R.R., Talukder, S., Ahmed, S.R. and Irshad, A. 2016. Quality characteristics and storage stability of functional mutton patties incorporated with red kidney bean powder. Ind. J. Small Rumin., 22(1): 83-91.

View at Google Scholar

Mohanty, B.P. 2011. Fish as Health Food. In: Handbook of Fisheries and Aquaculture, 2nd edn Ch. 35, pp. 843-861. ICAR – DKMA, New Delhi.

View at Google Scholar

Prattala, R., Paalanen, L., Grinberga, D., Helasoja, V., Kasmel, A. and Petkeviciene, J. 2006. Gender differences in the consumption of meat, fruit and vegetables are similar in Finland and the Baltic countries. Eur. J. Pub. Health, 17(5): 520–525.

View at Google Scholar

Raju, D.T. and Suryanarayana, M.V.A.N. 2005. Meat consumption in Prakasam district of Andhra Pradesh: an analysis. Livest. Res. Rural Dev., 17(11): 1-9.

View at Google Scholar

Sharma, N. 2003. Health and muscle foods. In: 5th International food convention on “Innovative Food Technologies and Quality systems strategies for Global competitiveness”. CFTRI, Mysore, 183-184.

View at Google Scholar

Sharma, S., Pathak, V., Singh, V. P., Awasthi, M. and Bharti, S. 2018. Comparative quality assessment of meat nuggets prepared from meat of different food animals. Int. J. Livest. Res., 8(1): 139-148.

View at Google Scholar

Talukder, S. and Mendiratta, S. 2017. Exploring purple leaf sandcherry (Prunus cistena) extracts based indicator to monitor meat quality during storage at 10 ± 1° C. Int. J. Livest. Res., 7(8): 214-220.

View at Google Scholar

Tarladgis, B.G., Watts, B.M., Yaunathan, M.T. and Dugan, L.R. 1960. Distillation methods for the quantitative determination of malonaldehyde in rancid foods. J. Ame. Oil Chem. Soc., 37: 66-71.

View at Google Scholar

Tzimitra-Kalogianni, I. 1998. Consumer’s attitudes to frozen meat. MEDIT, 96(3): 34–37.

View at Google Scholar

Vijayabaskar, M. and Sundaram, M. 2012. A market study on key determinants of ready-to eat/cook products with respect to tier-i cities in southern India. Int. J. Multidis. Res., 2(6): 168-180.

View at Google Scholar

Economic Affairs, Quarterly Journal of Economics| In Association with AESSRA

75959531 - Visitors since February 20, 2019