tamil nadu veterinary and animal sciences university of the second convention of... · ·...

Tamil Nadu Veterinary and Animal Sciences University

Department of Livestock Products Technology(Meat Science)

Madras Veterinary College, Chennai - 600 007

Proceedings of the Second Convention of the Association of Meat Scientists and

Technologists and National Seminar on

AN

D

25th - 26th February, 2016

FOOD : SAFETY

HEALTH ENVIRONMENT

Proceedings of theSecond Convention of Association of Meat Scientists and Technologists

andNational Seminar on

“FOOD: SAFETY, HEALTH AND ENVIRONMENT”

ISBN-978-81-924659-9-9 Year : 2016 Edition : First

Published by Department of Livestock Products Technology (Meat Science), Madras Veterinary College, TANUVAS Chennai- 600 007

Disclaimer: The Publisher, the Association and the Editors cannot be held responsible for errors or any consequences arising from the use of information contained in this proceeding; the views and opinions expressed are entirely of the respective authors, neither does the publication of advertisements constitute any endorsement by the Publisher, the Association nor the Editors of the products advertised.

Editors:Dr. Robinson. J.J. AbrahamDr. V. Appa RaoDr. R. NarendraBabuDr. S. Wilfred Ruban

ASSOCIATION OF MEAT SCIENTISTS AND TECHNOLOGISTS, CHENNAIEXECUTIVE COMMITTEE

Dr.S.Ezhilvelan Assistant Professor, Department of Livestock Products Technology (Meat Science), Madras Veterinary College, Chennai-7

Dr.R.Ramani Assistant Professor, Department of Livestock Products Technology (Meat Science), Madras Veterinary College, Chennai-7

General Secretary: Dr. V. Appa Rao Professor, Department of Livestock Products Technology (Meat Science), Madras Veterinary College,Chennai-7

Joint Secretary Dr. K. Sivakumar Associate Professor and Head, Veterinary University Training & Research Centre, Coimbatore 641035

Vice President Dr. Asha Rajini Professor (Retd.), Department of Poultry Science, Madras Veterinary College, Chennai-7

President Dr. Robinson J.J.Abraham Professor and Head, Department of Livestock Products Technology (Meat Science), Madras Veterinary College, Chennai-7

Treasurer Dr. R. NarendraBabu

Professor, Department of Livestock Products Technology (Meat Science)

Madras Veterinary College, Chennai-7

Members

Dr.P.Selvan Assistant Professor, College of Food and Dairy Technology, Koduvalli, Chennai-52.

Dr. S. Wilfred Ruban Assistant Professor, Department of Livestock Products Technology, Veterinary College, Hassan-573002.

ORGANISING COMMITTEE FOR NATIONAL SEMINAR ON “FOOD: SAFETY, HEALTH AND ENVIRONMENT”

CHAIRMAN

Dr. C. Balachandran

Dean

Madras Veterinary College, Chennai- 600 007

ORGANISING SECRETARY

Dr. Robinson J.J.Abraham

Professor and Head

Department of Livestock Products Technology (Meat Science)


CO-ORGANISING SECRETARIES

1. Dr. K. Dushyanthan

Professor



2. Dr. V. Appa Rao

Professor



3. Dr. R. Narendra Babu

Professor



TREASURER

Dr. R.Narendra Babu

Professor



INVITATION, REGISTRATION AND RECEPTION COMMITTEE

CHAIRMAN

Dr. K. Dushyanthan

Professor



MEMBERS:

1. Dr.R.Selvaraj Professor and Head

Veterinary University Training & Research Centre,

Veterinary Hospital Campus, Kamarajar Salai,

Tirupur - 648 604

4. Dr. A. Kalaikannan

Assistant Professor

Department of AHSCA, VC & RI,

Namakkal

2. Dr.K.Sivakumar

Associate Professor and Head

Veterinary University Training and

Research Institute, Coimbatore- 641 035

5. Dr. D. Santhi Assistant Professor

Department of Livestock Products Technology

(Meat Science), VC & RI, Namakkal.

3. Dr.R.Rajkumar

Assistant Professor

Mecheri Sheep Research Station

Pottaneri-636 453

6. Dr. P. Sivakumar

Assistant Professor


(Meat Science), VC & RI, Namakkal.

ACCOMMODATION, TRANSPORT AND FOOD COMMITTEE

CHAIRMAN

Dr. R.Narendra Babu

Professor



MEMBERS

1. Dr. M. Anna Anandh

Assistant Professor


Veterinary College and Research Institute

Orathanadu -614 625.

4. Dr. R.K. Kanimozhi Assistant Professor

University Research Farm

Chennai-600 051.

2. Dr. K. Rajendra Kumar

Assistant Professor

College of Poultry Production and Management,

Hosur- 635 110

5. Dr. M. Muthulakshmi Assistant Professor

Post Graduate Research Institute in

Animal Sciences, Kattupakkam- 603 203

3. Dr. D. Jayanthi Assistant Professor

Mecheri Sheep Research Station

Pottaneri-636 453

SOUVENIR AND TECHNICAL COMMITTEE

CHAIRMAN

Dr. V. Appa Rao

Professor

Department of Livestock Products Technology (Meat Science),


MEMBERS

1. Dr. S. Ezhilvelan

Assistant Professor


(Meat Science), Madras Veterinary College

Chennai- 600 007

4. Dr. P. Selvan

Assistant Professor

College of Food and Dairy Technology

Koduvalli

Chennai – 600 052

2. Dr. R. Ramani Assistant Professor



Chennai- 600 007

5. Dr. B. Karthikeyan

Assistant Professor

College of Food and Dairy Technology

Koduvalli

Chennai – 600 052

3. Dr. C. Vasanthi Suresh

Assistant Professor



Chennai- 600 007

Date: 25.02.2016Lead Papers Author1. Prospects of establishing modern abattoirs in India in the wake

of current political developments Dr. J. Abraham

2. Status & Prospects of Milk procurement & processing in India Mr. Cephas P Charles3. Recent strategic developments from ICAR-CIPHET to reduce

�� Dr. S.K. Nanda

4. Developments in processing and value addition of meat products Dr. A.S.R. Anjaneyulu5. Extrusion techniques in food processing Dr. R. T. Patil6. Strategies for achieving healthier meat and meat products Dr. V. Kesava Rao7. Advances in the manipulation of fat in meat and meat products Dr. George T. Oommen8. Public health challenges in managing food safety Dr. L. Gunaseelan9. Food Safety: Issues and Challenges in India Dr. V. Sudershan Rao

10. Implications of Food safety act, rules, regulations on Indian food industry

Dr. C. Alex Jeeva Dhas

11. Mycotoxins and Environmental toxicity Dr. G. Venkateswaran12. Handling of wastes generated from Organized large slaughter

housesDr. S. P. Fonglan

13. “Biotechnology as a tool for utilization of animal byproducts” C.Rose14. Valuable products, biomaterials and Nanobiomaterials from

biological wastes Dr. T.P. Sastry

15. Buffalo Meat Export – A Model, Eco-friendly and Value Addition Sector

N. Kondaiah

16. Current Trends in Residue Analysis Dr. Balasubramanian17. �� B. Surendra Nath

SECOND CONVENTION OF ASSOCIATION OF MEAT SCIENTISTS AND TECHNOLOGISTS

ANDNATIONAL SEMINAR ON “FOOD: SAFETY, HEALTH AND ENVIRONMENT”

25th -26th FEBRUARY 2016LEAD PAPERS AND SESSION WISE LIST OF ABSTRACTS

Session I: Trends in Food Production1. Trend analysis of meat production in India TFP-1 P. Vinothraj2. Comparative assessment of nutritional poverty

and role of livestock in food security in rural Tamil Nadu

TFP-2 G. Senthil Kumar

3. Physico-chemical characteristics of Namakkal Quail - 1

TFP-3 V.Chandirasekaran

4. Comparative study on Srinidhi and Vanaraja chicken varieties meat composition at 16 weeks of age

TFP-4 Anita F. Katekhaye

5. Effect of different feeding systems on back fat thickness and body measurements in fattener pigs

TFP-5 D.Divyalakshmi

6. Effect of supplementation of Probiotic Bio-green* 1A at different concentrations on carcass yields of commercial broilers

TFP-6 Thyagarajan,D

7. Nutrient composition and egg quality characteristics of Indian Desi-chicken

TFP-7 S.Ezhil valavan

8. A study on effect of age on physico-chemical properties of Nandanam turkey – II meat

TFP-8 R. Ilavarasan

9. Effect of Phytoadditive supplementation on Organoleptic characteristics of broiler meat

TFP-9 A. Kirubakaran

10. A study on slaughter rate of buffalo in registered slaughter house of Chennai

TFP-10 Robinson.J.J.Abraham

11. Constraints perceived in meat consumption among rural and urban-households

TFP-11 V. Muralidhar

12. Trend in slaughter rate of sheep in registered slaughter house of Chennai

TFP-12 V.Appa Rao,

13. Trade performance of livestock products from India

TFP-13 M.Prabu

14. District prioritization based on sustainable livestock production index (SLPI) in Tamil Nadu

TFP-14 G. Senthil Kumar

15. Estimation of pork quality traits using stress Indicators

TFP-15 E.Naga Mallika

16. A study on effect of age on proximate composition of nandanam turkey – II meat

TFP-16 R. Ilavarasan

17. Slaughter rate of goat for meat production in registered slaughter house of Chennai

TFP-17 R.Narendra Babu

18. Egg quality characteristics in Srinidhi chicken reared under coastal environment

TFP-18 Solomon Rajkumar

19. �� characteristics of guinea fowl (Numida Meleagris) at different ages

TFP-19 K. Premavalli

20. �� ! �� !�� packaging of meat products

TFP-20 Vivek, V

21. A study on seasonal effect on transportation losses of broilers during marketing

TFP-21 C. Ramakrishnan

22. A study on effect of age on amino acid content of Nandanam turkey – II meat


23. "��#�� LWY pigs fed with brewery waste based diet

TFP-23 Margaret Salomi

24. Analysis of slaughter rate of cattle in registered slaughter house of Chennai

TFP-24 S.Ezhilvelan

25. �� $�� Characteristics of guinea fowl

TFP-25 K.Premavalli

26. Effects of sex and age on carcass characteristics of Rajasri chicken variety

TFP-26 Anitha. N

27. Regional variations of livestock production in India

TFP-27 Safeer M.Saifudeen

28. Dietary effect of raw or water soaked rapeseed-mustard (Brassica juncea) cake based diet on milk quality in lactating cows

TFP-28 M. Palanivel

29. "��#�� LWY pigs fed with herbal methionine (methiorep) supplemented diet

TFP-29 M.Murugan

30. Seasonal trend in slaughter rate of sheep and goat in registered slaughter house of Chennai

TFP-30 Rabi Ranjan Naik

31. Carcass and meat quality characteristics of Bandur sheep

TFP-31 Naveen Kumar, S

32. Fatty acid and cholesterol Content of Nandanam ��%��!��


33. Effect of slaughter age on proximate composition of Vembur sheep meat

TFP-33 R.Selvakkumar

34. Decadal variation in cattle: human population in Tamilnadu

TFP-34 S. Suganya

35. Carcass characteristics of broilers fed diet supplemented with Cordyceps and essential oils

TFP-35 H.C. Indresh,

36. Seasonal trend in slaughter rate of cattle and buffalo in registered slaughter house of Chennai

TFP-36 P.Vignesh

37. �� breeds for physico-chemical attributes

TFP-37 Prajwal, S

38. Health status of monogastric mammals fed with probiotic milk powder

TFP-38 Poorani. A

39. Comparison of nutrient composition of Indian Desi-chicken and commercial broiler meat

TFP-39 S. Ezhil valavan

40. ��'�� commercial broiler meat

TFP-40 R.Ramani

41. Egg production trend in India TFP-41 M.Prabu42. Evaluation of nutritive value of guinea fowl eggs

at different agesTFP-42 K.Premavalli

43. Comparative study on weekly slaughter rates of sheep and goat in registered slaughter house, Chennai

TFP-43 P.Vignesh

44. Effect of supplementation of dried ginger powder on carcass characteristics of Japanese quail

TFP-44 K.Premavalli

45. Assessing the factors associated with the consumption of meat and meat products in Kerala state of India

TFP-45 Najeeb A P

46. Carcass traits of ostrich TFP-46 M. Muthulakshmi47. �� '� ��

broilersTFP-47 Vasanthi Suresh

48. Effect of different sources of selenium on production performances in Japanese quail broilers to produce omega-3 enriched meat

TFP-48 N.Arulnathan

49. Trend in weekely slaughter rates of cattle and buffalo in registered slaughter house of Chennai

TFP-49 Rabi Ranjan Naik

50. Segmenting the small ruminant meat production in Tamil Nadu into homogenous zones: a multi dimensional scaling approach

TFP-50 A.Serma Saravana Pandian

51. Developing district versatility index for mutton / chevon production in Tamil Nadu – a factor analysis approach

TFP-51 A.Serma Saravana Pandian

52. Consumption pattern and marketing status of processed meat products in Chennai city

TFP-52 T. R. Pugazhenthi

53. Evaluation of herbal liver tonic on carcass traits in commercial broilers

TFP-53 M.Chellapandian

54. Contribution of livestock products to food security in Pondicherry union territory

TFP-54 U.Pradheeshwaran

55. Analysis of slaughter rate of male – female animals in Registered slaughter house of Chennai

TFP-55 S.Wilfred Ruban

56. Carcass characteristics and yield of offal of Vechur calves

TFP-56 Prajwal, S

57. Livestock production performance in various agro-climatic zones of Tamilnadu

TFP-57 G.D. Vinoth kumar

58. Study on yield characteristics of non descript small ruminants of Thirvallur district

TFP-58 P. Tensingh Gnanaraj

59. Effect of Nano-selenium supplementation on the �� meat in JQ to produce omega-3 enriched meat

TFP-59 N.Arulnathan

60. Study on yield characteristics of Desi chicken and turkey

TFP-60 T. Geetha

61. Effect of Nano-selenium on the meat quality parameters in Japanese quail broilers to produce omega-3 enriched meat

TFP-61 N.Arulnathan

62 Analysing the consumption pattern of meat and meat products in Kerala

TFP-62 Najeeb A P

63. Training needs of poultry meat retailers: implications for hygienic meat production in Chennai city

TFP-63 J.Shilpa Shree

64 Spatial dimensions of meat production with special reference to beef production in India

TFP-64 K. Archana

65 Development of biodegradable packaging material for chicken meat packaging using coconut shell powder

TFP-65 Thamizhnnal.M

66 ��$�� of emu carcass

TFP-66 R. Ramani

67 �� human health

TFP-67 Vasanthi Suresh

Session II: Food Processing and Preservation1. Effect of cooked mashed tapioca on quality and

acceptability of chicken meat pattiesFPP-1 M. Anna Anandh

2. Utilization of carrageenan, citric acid and cinnamon oil as an edible coating of chicken � �� conditions

FPP-2 Anshul Kumar Khare

3. Effect of natural antimicrobials on physico-chemical and microbiological attributes of vacuum packaged buffalo meat during storage at refrigeration temperature

FPP-3 Y.Babji

4. +�� microbial qualities of chevon

FPP-4 D. Jayanthi

5. Oleoresin rosemary as natural preservative in chicken meat patties

FPP-5 A.Kalaikannan

6. Green synthesis of silver nanoparticles using plant (Azadirachta indica) leaves and their food applications

FPP-6 Er. S.Niveadhitha

7. Qualitative and sensory aspects of vawksa rep, a traditional smoked pork product of Mizoram

FPP-7 H. Pragati

8. Value addition of spent Japanese quail - tandoori from spent quail meat tenderized with ginger

FPP-8 D.Santhi

9. Evaluation of the physico-chemical qualities of table eggs collected from different markets.

FPP-9 Vinayananda C. O

10. Physico-chemical characteristics of functional chicken nuggets incorporated with guava powder

FPP-10 R. Jayanthi

11. Effect of different herbs as salt enhancers in Chicken patties

FPP-11 D. Veena

12. Quality evaluation of functional chicken nuggets �� <��#��!��natural antioxidants

FPP-12 Sathu.T

13. Development and evaluation of intermediate moisture chicken chammanthi formulated with natural and synthetic acidulant

FPP-13 Gunasekaran P

14. Effect of incorporation of avocado pulp on the quality of spent hen meat nuggets

FPP-14 M. Muthulakshmi

15. Marination of spent hen meat by papain FPP-15 K. Bhaskar16. +�� '� �� !� ��

of functional chicken meat nuggets during refrigerated storage (4±1°c)

FPP-16 G.V.Bhaskar Reddy

17. Post-harvest losses in retail chicken meat: comparison of various methods of storage to overcome losses

FPP-17 C. Ramakrishnan

18. +�� incorporated with natural antimicrobials on shelf life of chicken nuggets

FPP-18 Vivek, V

19. Functional chicken meat balls with enhanced ��!��<��

FPP-19 D.Santhi

20. A preliminary study on aloe blend fruit mix diet jam

FPP-20 A.Shanmuga Sundaram

21. �� products

FPP-21 Er. S.Subhashini

22. Formulation and analysis of gluten free, protein ��<��

FPP-22 Aaradhana

23. Formulation and standardization of Graviola milkshake

FPP-23 Aashika A

24. Formulation of chocolate ice cream using germinated brown rice milk

FPP-24 Anjana R

25. Comparative analysis of jelly with stevia and table sugar

FPP-25 Anaam Afreen

26. Effect of phytoadditive supplementation on chemical properties of fresh and frozen muscle

FPP-26 A. Kirubakaran

27. Quality characteristics of spent hen meat papad FPP-27 M. Muthulakshmi28. +�� !��

chemical properties of turkey meat balls FPP-28 P. Sivakumar

29. +��on eating quality and physico- chemical properties of ready to cook fresh emu meat sausages

FPP-29 Govind.V

30. Quality characteristics of functional chicken meat balls incorporated with arrow root (Maranta arundinacea)

FPP-30 Pavan M

31. �� millets based extruded product

FPP-31 Vimalarani M

32. Tenderization of spent goat meat with aqueous extract of ginger (�� )

FPP-32 S.Saranya

33. Evaluation of shelf life study on formulated and packed nutraceutical product and its comparison with other market samples

FPP-33 Sasikala

34. +�� <�� <��oil rice bran wax organogel on physico chemical characteristics of dietetic ice cream

FPP-34 S.Banupriya

35. Effect of papain on tenderness of spent buffalo meat

FPP-35 R.Narendra Babu

36. =�� '��pulses based nutrient bar

FPP-36 Nisha

37. Formulation and analysis of gluten free, protein ��<��

FPP-37 Aaradhana

38. Development of a baked product (brownie) using chickpea as an egg replacer

FPP-38 Poonam

39. effect of rice bran oil on quality and acceptability of Goat meat patties

FPP-39 M. Anna Anandh

40. Effect of alginate, citric acid and cinnamon oil ��! �� refrigeration conditions

FPP-40 Anshul Kumar Khare

41. Effect on physico- chemical qualities of chevon in different atmospheric packaging methods

FPP-41 D. Jayanthi

42. A study on the proximate composition of turkey ��!� ��<��!��

FPP-42 P.Sivakumar

43. Preparation of nutritious aloe blend fruit jelly FPP-43 N. Premalatha44. Effect of replacement of sodium chloride on

sensory evaluation of functional chicken nuggetsFPP-44 R. Jayanthi

45. Study on the tbars value of spent hen chicken nuggets by incorporation of basil ( Ocimum basilium) powder

FPP-45 R.K.Kanimozhi

46. �� '� �� >Setaria italica) on quality characteristics of functional chicken meat sausages

FPP-46 G.V.Bhaskar Reddy

47. Soy enriched probiotic fermented milk product FPP-47 Poorani.A48. Quality characteristics of functional chicken meat

!� �� <�� >Eleusine coracana)

FPP-48 Pavan M

49. Quality characteristics of Japanese quail (Coturnix coturnix japonica) tandoori prepared with fresh and frozen-thawed meat

FPP-49 J.B.Abinaya

50. Nutritional properties of chicken nuggets incorporated with guava powder

FPP-50 R. Jayanthi

51. Bio-colourant extraction from the red beets and red cabbage and comparing its stability

FPP-51 N.Kavitha

52. Incorporation of pumpkin seed powder with sago papads

FPP-52 Meena

53. Development of cookies using pumpkin seed butter as a partial fat substitute

FPP-53 Raamapriya

54. Quality characteristics chicken cutlet with pearl millet (Pennisetum glaucum?��

FPP-54 K.Nandhini

55. Proximate composition of functional chicken nuggets incorporated with guava powder

FPP-55 R. Jayanthi

56. �� <�� !��variegata leaves

FPP-56 Janaki

57. Antimicrobial activity of basil (Ocimum basilium) on the quality of spent hen chicken nuggets

FPP-57 R.K.Kanimozhi

58. Development and quality assessment of kodo-millet crackers

FPP-58 Sneha

59. Finger millet (Eleusine coracana) as a thickening agent in chicken soup with no added oil

FPP-59 R.Abinayaselvi

60. Incorporation of basil seed in pomegranate jam FPP-60 Keerthiga61. =��

ambient temperature FPP-61 M. Muthulakshmi

62. Formulation and analysis of herbal drink utilizing banana pseudostem juice

FPP-62 Sunayana

63. Development and analysis of glass potato chips FPP-63 Salma Sayeed64. Proximate composition of functional chicken

nuggets replacing sodium chloride with potassium chloride

FPP-64 R. Jayanthi

65. Development and standardization of lotus seed ��

FPP-65 Roshni Mohan

66. Formulation of iron rich snack using kidney beans and chickpea

FPP-66 Roshini Badrinath

67. Shelf-life of chiller stored variety meat incorporated cara beef patties

FPP-67 K. Dushyanthan

68. Development and analysis of noodles incorporated <��@��>X=�?

FPP-68 Aishwarya

69. Physico-chemical characteristics and microbial quality of chicken breast meat

FPP-69 K. Uma Bharathi

70. Physico-chemical characteristics and microbial quality of chicken thigh meat

FPP-70 K. Uma Bharathi

71. Electrical properties of chicken meat FPP-71 K. Uma Bharathi72. Shelf life and sensory characteristics of chicken

meatFPP-72 K. Uma Bharathi

SESSION III: Food Quality and Safety1. Development and validation of a highly sensitive

HPLC method for simultaneous determination of sulfamethoxazole and trimethoprim residues in buffalo meat

FQS-1 S. Kalpana

2. Zoonotic threat of Toxoplasma gondii from goats and its transmission potentiality to the consumers

FQS-2 S. Shankar

3. Antibiogram of Aeromonas species isolated from livestock products collected in greater Hyderabad municipal corporation, India

FQS-3 Hareesh Didugu

4. Managing microbial spoilage : Nano-zinc oxide �� !��!�� of chicken patties at ambient temperature

FQS-4 Naveen Z

5. Quality assurance of formulated Nutraceutical products by detecting the pesticide content in packed product

FQS-5 N. Prabhavathy Devi

6. Prevalence of coagulase-positive Staphylococci (cps) in chicken meat sold in Chennai metropolis and its suburbs

FQS-6 P. Selvan

7. Chemical quality and microbial analysis of various milk samples of costal Andhra Pradesh

FQS-7 S. Sreedhar

8. Microbiological qualities of table eggs collected from different market.

FQS-8 Vinayananda

9. Detection of antibiotic residues in chicken meat samples in Bidar town

FQS-9 Arun Kharate

10. Prevalence of Staphylococcus aureus & Escherichia coli in mastitis milk samples

FQS-10 P.Ramya

11. Prevalence of Campylobacter in backyard poultry: a threat to human health

FQS-11 S. Balakrishnan

12. Quality evaluation of milk samples collected from different intermediaries at the vicinity of Chittoor district, Andhrapradesh, India

FQS-12 Indumathi Janagam

13. prevalence of Brucella antibodies in milk from different districts of Tamil Nadu

FQS-13 V. Naveen kumar

14. Molecular detection of Staphylococcus aureus from bovine raw milk

FQS-14 Sonuwara Begum

15. Quantitative exposure assessment of enterotoxin-producing S. aureus in chicken Briyani

FQS-15 P. Selvan

16. Antibiotics resistance of Staphylococcus aureus isolated from bovine raw milk.

FQS-16 G. Suganya

17. A study on the surveillance of antimicrobial resistant Pseudomonas aeruginosa from raw milk samples in and around Tirupati, Andhra Pradesh

FQS-17 C.S.Swetha

18. Studies on the incidence of Shiga toxin – producing Escherichia coli (STEC) in dairy farm animals

FQS-18 Venkateswara Rao

19. Screening of milk products for presence of E.coli FQS-19 Radhika Ratheesh Kumar

20. Prevalence of antibiotic resistance genes in Staphylococci isolated from chicken meat samples in Chennai city

FQS-20 P. Raja

21. Detection of methicillin-resistant Staphylococcus aureus in bovine milk in retail outlets of Chennai

FQS-21 A. Karthikeyan

22. Common adulterants in Chennai city- a case study FQS-22 Rita Narayanan23. First report of methicillin resistant s. aureus

harboring novel mecA homologue- mecC from retail meat in Chennai

FQS-23 S. Wilfred Ruban

SESSION IV: Food Biotechnology and Environment1. Utilization of buffalo and goat tripe as shelf stable

picklesFBE-1 M. Anna Anandh

2. Development of Synbiotic whey drink with ��

FBE-2 Poorani.A

3. Dot EIA in detection of circulating antigen in sheep Hydatidosis

FBE-3 A.Sangaran

4. Effect of Gras chemicals on quality of buffalo heart meat

FBE-4 P. Selvan

5. Quality and acceptability of restructured cooked goat meat rolls incorporated with goat tripe

FBE-5 M.Anna Anandh

6. Effect of dried blood and rumen content on performance and instrumental colour characteristic of Japanese quail meat

FBE-6 Jyotiprabha Mishra

7. Loss of edible offal (gizzard) due to gastric Nematodiosis in poultry

FBE-7 C. Soundararajan

8. �� !��developing functional cookies

FBE-8 Haripriya M

9. Agro-waste utilization of watermelon rind in the formulation of a fruit preserve (tutti-frutti) using bio-colourants

FBE-9 Indrani Mukherjee

10. Formulation and standardization of whey water lassi

FBE-10 Bhavmitha Singh

11. Eco-friendly composting technology for slaughter house waste

FBE-11 Eswara Rao

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