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Publications 2013-14

Research Papers

  1. Kiran, M., Sudhakar Reddy, K., Kondal Reddy, K., Madhav Rao, T. and Naveena, B.M. 2013. Effect of blade tenderization on physicochemical and ultrastructural properties of spent hen meat. Journal of Meat Science, 9(1): 16-20.
  2. Muthukumar, M. and Sudhakar Reddy K. 2013. Determination of organochlorine residues in sheep tissues. Indian Veterinary Journal, 89: 122-123.
  3. Muthulakshmi, M., Vaithiyanathan, S., Rajkumar, R.S., Mooventhan, P., GirishPatil, S., Muthukumar, M., Saravanakumar, R. 2013. Effect of partially purified ginger enzyme and commercially available papain on quality of spent hen meat. Poultry Science (In Press PS-12- 02393. R1).
  4. Naveena, B.M., Muthukumar, M., Sen, A.R., Praveen Kumar, Y. and Kiran, M. 2014. Use of cinnamaldehyde as a potential antioxidant in ground spent hen meat. Journal of Food Processing and Preservation, DOI: 10.1111/jfpp.12163.
  5. Naveena, B.M., Muthukumar, M., Sen, A.R., Vaithiyanathan, S., Babji, Y., Ramakrishna, C. and Kiran, M. 2013. Effects of ammonium hydroxide and salt on color stability and lipid oxidation of raw ground buffalo meat under vacuum packaging. Journal of Meat Science, 9(1): 21-26.
  6. Naveena, B.M.,Vaithiyanathan, S., Muthukumar, M., Praveen Kumar, Y., Kiran, M., Usha Rani, K., Shaju, V.A. and Ramesh Chandran, K. 2013. Solubility of carnosic acid and rosmarinic acid affects their antioxidant activity in raw and cooked ground chicken patties. Journal of the Science of Food and Agriculture 94(2): 273-279.
  7. Naveena, B.M.,Vaithiyanathan, S., Muthukumar, M., Sen, A.R., Praveen Kumar, Y., Kiran, M., Shaju, V.A. and Ramesh Chandran, K. 2013. Relationship between the solubility, dosage and antioxidant capacity of carnosic acid in raw and cooked ground buffalo meat and chicken patties. Meat Science (Elsevier),95: 195-202.
  8. Rajkumar, R.S. and Yadav, A.S. 2013. Campylobacter contamination in small scale poultry dressing units: PCR amplification of 16s rRNA gene for detection. The Indian Journal of Veterinary Research (In Press).
  9. Reddy, G.V.B., Sen, A.R., Nair, P.N., Reddy, K.K. and Reddy, K.S. 2013. Quality characteristics of restructured mutton slices developed by cold set binding systems. Fleischwirtschaft International, 28: 65-70.
  10. Renuka, G., Suresh Babu, P.P., Srinivasa Rao, P. and Venugopal. G.2013. Obseravations on Aeromonas hydrophila infections in the new aquaculture candidate species, Pengba (Osteobramabelangeri) Indian Veterinary Journal, 90(12): 30-32.26
  11. Sen, A.R., Bhaskar Reddy, G.V., Muthukumar, M., Naveena, B.M. and Nithin, A.S. 2014. Consumption pattern and quality characteristics of tandoor/tikka type chicken meat product. Journal of Meat Science, 9(2): 6-10.
  12. Sen, A.R., Naveena, B.M., Muthukumar, M. and Vaithiyanathan, S. 2014. Colour, myoglobin denaturation and storage stability of raw and cooked mutton chops at different end point cooking temperature. Journal of Food Science and Technology, 51: 970-975.
  13. Suresh Babu, P.P., Razvi, S.S.H., Venugopal, G.,Rami Reddy, Murali Mohan, P. K., Srinivasa Rao P. and Acharyulu. V.N. 2013.Organic load induced black gill discolouration in farmed Litopenaeusvannamei and its mitigation using a pond sanitizer. Fishery Technology, 50: 214-217.
  14. Sushma, K., Reddy Y.R., NaliniKumari, N., Baswa Reddy, P. and Raghunandan,T. 2013. Effect of different dietary levels of selenium on immunity in growing Nellore ram lambs. International Journal of Pharma and Bio Sciences, 4(3): 1150-1155.
  15. Varalakshmi, K., Prince Devadason, I., Babji, Y. and Rajkumar, R.S. 2014. Retort pouch technology for ready to eat products – An economic analysis of retort processing plant.IOSR Journal of Agriculture and Veterinary Science 7, 78-84.
  16. Venugopal, G.,Suresh Babu P.P. and Srinivasa Rao, P. 2013. A model modular farm for size grading and monosex culture of fresh water prawn. Aquaculture Asia,Vol.XVIII. No.1.

Brochures/Books/Manuals/Technical Reviews

  1. Sen, A.R., Muthukumar, M. and Naveena, B.M. 2013. Meat Science: A Student Guide, Satish Serial Publishing House, India. ISBN: 978-93-81226-60-5.
  2. M. 2103. Quality attributes of electrical stimulated buffalo meat. Lambert publication. ISBN 978-3-659-45863-7
  3. Kondaiah, N., Anjeneyulu, A.S.R. and Muthukumar, M. 2013. Meat products. In: Hand book of animal husbandry, Indian Council of Agricultural Research, New Delhi. ISBN 978-81- 7164-086-730
  4. Muthukumar, M. and Prince Devadason, I. 2013. Technology of comminuted meat products. In: Animal Products Technology. Studium Press (India) Pvt. Ltd., New Delhi.Pp 79-109. ISBN: 978-93-80012-62-9.
  5. Girish Patil, S., Sen, A.R., Vaithiyanathan, S., Naveena, B.M.,Muthukumar, M. and Kulkarni, V.V. 2014. Technologies for identification of species and sex of meat. Published by ITMU, NRC on Meat, Hyderabad. pp 1-50.
  6. Sen, A.R.,Naveena, B.M. and Muthukumar, M. 2014. NRC on Meat: Towards organized meat sector development-Technologies and success stories. Published by ITMU, NRC on Meat, Hyderabad. p1-50.
  7. Vaithiyanathan, S., Baswa Reddy, P., Girish Patil, S., Chatlod, L.R and Rajkumar, R.S. 2014. Research highlights 2001-2013. pp 1-83.
  8. Muthukumar, M., Naveena, B.M., Prince Devadason, I. and Sen, A.R. 2013. Hygienic meat processing, preservation and quality control. NRC on Meat, Hyderabad. pp, 1-133.
  9. Muthukumar, M., Ramakrishna,C. and Sen, A.R. 2014. Meat inspection and quality assurance. NRC on Meat, Hyderabad. pp,1-86.
  10. Prince Devadason, I, Sen, A.R., Babji, Y., Baswa Reddy, P. and Rajkumar, R.S. 2013. Thermal processing of ready to eat (RTE) meat products. NRC on Meat, Hyderabad. pp, 1-135.
  11. Prince Devadason, I, Sen, A.R., Babji, Y., Baswa Reddy, P. and Rajkumar, R.S. 2013. Practical manual on ‘Thermal Processing of Ready to Eat (RTE) Meat Products. NRC on Meat, Hyderabad.pp 1-65.