...). A sharp decrease of more than 40% (p = 0.02) in lycopene was recorded after four weeks, irrespective of storage temperature. Pasteurized hog plum juice showed no microbial growth until after four weeks of refrigerated storage when 1 CFU/mL each of bacterial and fungal growth were recorded...

..., respectively. Sensory scores declined significantly (p < 0.05) during refrigerated storage. On the 12th day of storage, control breast and leg meat cuts had acceptability scores of around 5.0, whereas all other treatments had acceptability scores between 6.0 and 7.0 on an eight-point scale...

... sausage Cooking yield Pomace Refrigerated storage During recent years, consumers are more inclined towards healthy food. Now they are more conscious of calories, fat and cholesterol than consumers of twenty year ago and want a wide variety of nutritious and convenient food products. The meat...

... al., 2000). Z.F. Bhat can be contacted at: zuhaibbhat@yahoo.co.in © Emerald Group Publishing Limited 2015 Antioxidants Refrigerated storage Aloe vera Nuggets Spent hen Moisture, crude protein, crude fat and ash content of nuggets were determined by using...

... Limited 2015 Sorghum Refrigerated storage Chevon Clove oil Cutlets Quality parameters One of the most important functional modification that can be done in meat products is the addition of fibre that produces a diminution in caloric content, as studies have proven a relationship...