There is a scarcity of protein of high biological value due to rapid increase in the world
popula... more There is a scarcity of protein of high biological value due to rapid increase in the world population and limited natural resources. Meat is a good source of protein of high biological value but converting the vegetable protein into animal protein is not economical. There is a trend of production of healthy and delicious meat free food for satisfaction of vegetarian and personal well beings. This resulted in increasing use of low cost vegetable protein such as textured soy protein, mushroom, wheat gluten, pulses etc as a substitute for animal-protein. These simulated meat-like products, with similar texture, flavour, colour and nutritive value can be substituted directly for meat to all sections of the society. Keywords: Meat analogues, vegetable proteins, product profile, sensory attributes
Campylobacter is an emerging zoonotic bacterial threat in the poultry industry. Most of the human... more Campylobacter is an emerging zoonotic bacterial threat in the poultry industry. Most of the human cases of campylobacteriosis recorded have revealed their poultry origins. Various control measures have been employed both at the farm and processing levels to combat with it. The antibiotic treatment, phage therapy, competitive exclusion and vaccination have been adapted at the farm level to reduce colonization of Campylobacter in poultry gut. While prevention of intestinal spillage, scheduled slaughter, logistic slaughter, chemical decontamination of carcasses are recommended to reduce contamination during processing. The post harvest interventions such as heat treatment, freezing, irradiation of contaminated carcass Downloaded by [Indian Veterinary Research Institute] at 22:37 22 April 2015 ACCEPTED MANUSCRIPT ACCEPTED MANUSCRIPT 2 can effectively reduce Campylobacter contamination. Thus, integrated approaches are required to tackle infection of Campylobacter in humans.
There is a scarcity of protein of high biological value due to rapid increase in the world
popula... more There is a scarcity of protein of high biological value due to rapid increase in the world population and limited natural resources. Meat is a good source of protein of high biological value but converting the vegetable protein into animal protein is not economical. There is a trend of production of healthy and delicious meat free food for satisfaction of vegetarian and personal well beings. This resulted in increasing use of low cost vegetable protein such as textured soy protein, mushroom, wheat gluten, pulses etc as a substitute for animal-protein. These simulated meat-like products, with similar texture, flavour, colour and nutritive value can be substituted directly for meat to all sections of the society. Keywords: Meat analogues, vegetable proteins, product profile, sensory attributes
Campylobacter is an emerging zoonotic bacterial threat in the poultry industry. Most of the human... more Campylobacter is an emerging zoonotic bacterial threat in the poultry industry. Most of the human cases of campylobacteriosis recorded have revealed their poultry origins. Various control measures have been employed both at the farm and processing levels to combat with it. The antibiotic treatment, phage therapy, competitive exclusion and vaccination have been adapted at the farm level to reduce colonization of Campylobacter in poultry gut. While prevention of intestinal spillage, scheduled slaughter, logistic slaughter, chemical decontamination of carcasses are recommended to reduce contamination during processing. The post harvest interventions such as heat treatment, freezing, irradiation of contaminated carcass Downloaded by [Indian Veterinary Research Institute] at 22:37 22 April 2015 ACCEPTED MANUSCRIPT ACCEPTED MANUSCRIPT 2 can effectively reduce Campylobacter contamination. Thus, integrated approaches are required to tackle infection of Campylobacter in humans.
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Papers by AKHILESH VERMA
population and limited natural resources. Meat is a good source of protein of high biological
value but converting the vegetable protein into animal protein is not economical. There is a trend
of production of healthy and delicious meat free food for satisfaction of vegetarian and personal
well beings. This resulted in increasing use of low cost vegetable protein such as textured soy
protein, mushroom, wheat gluten, pulses etc as a substitute for animal-protein. These simulated
meat-like products, with similar texture, flavour, colour and nutritive value can be substituted
directly for meat to all sections of the society.
Keywords: Meat analogues, vegetable proteins, product profile, sensory attributes
population and limited natural resources. Meat is a good source of protein of high biological
value but converting the vegetable protein into animal protein is not economical. There is a trend
of production of healthy and delicious meat free food for satisfaction of vegetarian and personal
well beings. This resulted in increasing use of low cost vegetable protein such as textured soy
protein, mushroom, wheat gluten, pulses etc as a substitute for animal-protein. These simulated
meat-like products, with similar texture, flavour, colour and nutritive value can be substituted
directly for meat to all sections of the society.
Keywords: Meat analogues, vegetable proteins, product profile, sensory attributes