Sher Ali

This study investigated the effects of genotype, animal age, muscle type, and aging duration on meat quality characteristics of Psoas major (PM), Longissimus thoracis (LT), Longissimus lumborum (LL), and Gluteus Medius (GM) muscles. The PM, LT, LL, and GM muscles were sourced from a total of 32 bulls, consisting of 16 humped (Bos indicus) and 16 hu...

This study describes the impact of sous vide cooking at different temperatures and time intervals on the eating quality, specifically tenderness of two muscles, bicep femoris (BF) and semitendinosus (ST) from spent buffalo (Bubalus bubalis). Spent buffalo refers to water buffalo that are no longer considered productive following a sixth lactation c...

The study was planned to evaluate effect of adding flaxseed oil on meat quality, sensory attributes and fatty acids profile of broiler chicken meat. Further, optimization of supplementalflaxseed oil duration and level was also tested. A n=300 day-old broiler chicken (Ross-308) were procured from the hatchery and randomly divided into 5 treatments,...

Sous vide is a French cooking technique of low temperature and longtime cooking performed under vacuum-packed conditions. The current study was conducted to investigate the effect of the sous vide cooking method with different temperatures and time intervals on the eating quality particularly tenderness of two muscles (Bicep femoris (BF) & Semitend...

This study evaluated physicochemical, shear force, and sensory characteristics of antioxidants added, PUFA‐tenderising solution (PUFA‐TS) injected restructured blade, and brisket beef steaks aged 1, 7, 14, and 21 days. The brisket, PUFA‐TS injected, and 14 days aged steaks showed higher CIE colour a*, b*, and C* values than the blade, non‐PUFA‐TS i...

The current study investigates the effect of ultrasound-assisted cooking on broiler meat quality. The objective of this study was to explore the combined effect of ultrasound treatment (US) (40 kHz, 120 Wcm⁻²) at different cooking temperatures (50, 60, 70, 80 °C) on physicochemical and sensory attributes of broiler meat. Therefore, pH, cooking loss...

No study has reported the carcass characteristics or saleable meat yield prediction models for humped and humpless cattle beef bulls in South Asia. In this study, carcass characteristics and predicted individual meat cuts and boneless yields of Bos indicus and Bos indicus × Bos taurus bulls differing in age were investigated. A total of 96 humped (...

Freezing can deteriorate meat quality due to the formation of ice crystals that affect the texture of frozen meat. Meat undergoes undesirable quality changes during the frozen supply chain due to many factors, which often remain unknown due to refreezing. This study was conducted to determine the influence of multiple (four successive) freeze-thaw...

The influence of anti-coccidial naturally occurring plant origin carotenoids (curcumin and lutein) in Eimeria-challenged broiler chicks were tested. A total of 200, day-old commercial Arbor Acres chicks were reared for 42 days. The chicks were weighed individually and randomly assigned into equally 4 treatment groups having 5 replicates. Chicks of...

This study investigated the relationship of secondary protein structures with textural attributes of chicken breast subjected to 6 freeze (-20 °C) thaw (4 °C for 12 h) cycles. 2DE identified 78 distinct protein spots. Moreover, WB indicated a remarkable increase in the degree of desmin degradation during multiple freeze-thaw (MFT). In addition, the...

This trial was conducted to evaluate the effect of overwrap, vacuum, and modified atmosphere packaging (MAP) on poultry breast fillets' microbiological, biochemical shelf life and sensory attributes. The fillets were divided into 4 groups, and each of the treatments was replicated 3 times with 60 breast fillets. The first group was a control group...

The present study was carried out to investigate the effects of steam treated rice straw-based diets on, physico-chemical properties of longissimus muscle of goat. Goats were assigned to rice straw treated with steam at 15.5 kgf/cm ² for 120 Sec (STRS) and untreated rice (UTRS) straw-based diets. After 60 days all goats were slaughtered and 50 g of...

Simple Summary The water buffalo is found in many tropical countries worldwide. In the current world scenario, where meeting the protein requirements of the population is one of the biggest future challenges, buffalo meat could be a good source of protein and other nutrients. Currently, very little information is available regarding buffalo meat qu...

The COVID-19 pandemic impacted meat production, supply chain, and meat prices that caused a severe socio-economic crisis worldwide. Initially, meat and meat products' prices increased due to less production and increased demand because of panic buying. Whereas, later on, both meat production and demand were significantly decreased due to lockdown r...

The study was designed to determine the production performance, meat quality and processing characteristics of four broiler strains (Hubbard Classic®, Arbor Acre Plus®, Ross-308®, and Cobb-500®) at different slaughtering age reared in the hot and humid environment of tropical climatic conditions. Total 2040 chicks of 4 strains with 102 birds in fiv...

The current study envisaged to evaluate the role of licorice (Glycyrrhiza glabra L.) extract on lipid oxidation, quality attributes, sensorial as well as microbial stability of chicken meat patties at refrigerated (4 ­˚C) storage. Accordingly, 4 levels of licorice extract were added @0.25, 0.5, 1.0 and 1.25% in chicken patties development process a...

This study evaluated the effect of different chilling methods on processing and sensory properties, including color, moisture pickup, cooking yield, cooking loss, tenderness, marination uptake, and retention on broiler carcasses (n = 40; Ross-308). Live weight and hot carcass weight were documented. Air (2 ± 2 °C, air velocity 0.5 m/sec, relative h...

The objective of this study was to evaluate the comparative effect of combination of different concentrations of salts on quality, yield and sensory attributes of broiler breast meat. Breast fillets were vacuum tumbled for 20 minutes with 20% (based on meat weight) marinade solution. Marinade solution was made using different concentrations of sodi...

The study was undertaken to evaluate supplementation of different fat sources (buffalo kidney, pelvic, heart (KPH) fat, sheep tail fat, palm kernel butterfat) on shelf life parameters (thiobarbituric acid values (TBARs), total viable count (TVC), water activity (aw) and color values) in sausages of buffalo calves at different storage temperature an...

Present experiment was carried out at Department of Poultry Husbandry, Faculty of Animal Husbandry and Veterinary Sciences, Sindh Agriculture University, Tandojam to observe the influence of various feed additives on growth performance of broiler. Total 150 day old chicks were purchased from local hatchery and divided into 5 groups, i.e, T1 Control...

Fatty acid profiling and comparative evaluation of carcass cut up yield, meat quality traits of Cobb Sasso, commercial broiler and native aseel chicken. Pure and Applied Biology. Vol. 9, Issue 1, pp56-65. http://dx. Abstract The present study was conducted to evaluate three different breeds; Cobb Sasso, Commercial Broiler (Cobb 500) and native Asee...

Present experiment was carried out at Department of Poultry Husbandry, Faculty of Animal Husbandry and Veterinary Sciences, Sindh Agriculture University, Tandojam to observe the influence of various feed additives on growth performance of broiler. Total 150 day old chicks were purchased from local hatchery and divided into 5 groups, i.e, T1 Control...

Since high-temperature cooking (>95 °C) deteriorates duck meat quality, a lower temperature (70 °C) with high-pressure (400 MPa) were investigated. Duck breast was subjected to salting/pickling treatment prior to heating-alone (70 °C) or HPP with heating (P + H) for 10 or 20 min. These were compared with a Cooked-control (80 °C at 0.1 MPa). Compare...

200-day-old broiler chicks were reared for 42 days to study the effect of Probiotic supplement on production and economics of broiler. Chicks were divided into two groups, A and B' each group was consisting of 100 chicks. Group B was treated with Probiotic supplement @ 250 gm/tone feed while, group A was controlled. Both groups were housed in simil...

The objective of this study was to determine the effects of repeated freeze–thaw cycles (0–6) on any physico-chemical changes and lipid and protein oxidation in chicken breast. The results showed that meat colour, a∗ (redness) and b∗ (yellowness) values decreased while L∗ values (lightness) increased with increasing cycle numbers. Increasing freeze...

This study investigated the effects of high pressure, in combination with heat, for development of a ready-to-eat salted duck meat product. Duck breast was subjected to a salting and pickling process prior to either heating-alone (70 °C) or high-pressure (200 MPa) with heating (70 °C) for 10 or 20 min, and compared with a cooked control (core tempe...