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)
Madras Veterinary College, Chennai- 600 007
CO-ORGANISING SECRETARIES
1. Dr. K. Dushyanthan
Professor
Department of Livestock Products Technology (Meat Science)
Madras Veterinary College, Chennai- 600 007
2. Dr. V. Appa Rao
Professor
Department of Livestock Products Technology (Meat Science)
Madras Veterinary College, Chennai- 600 007
3. Dr. R. Narendra Babu
Professor
Department of Livestock Products Technology (Meat Science)
Madras Veterinary College, Chennai- 600 007
TREASURER
Dr. R.Narendra Babu
Professor
Department of Livestock Products Technology (Meat Science)
Madras Veterinary College, Chennai- 600 007
INVITATION, REGISTRATION AND RECEPTION COMMITTEE
CHAIRMAN
Dr. K. Dushyanthan
Professor
Department of Livestock Products Technology (Meat Science)
Madras Veterinary College, Chennai- 600 007
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
Department of Livestock Products Technology
(Meat Science), VC & RI, Namakkal.
ACCOMMODATION, TRANSPORT AND FOOD COMMITTEE
CHAIRMAN
Dr. R.Narendra Babu
Professor
Department of Livestock Products Technology (Meat Science)
Madras Veterinary College, Chennai- 600 007
MEMBERS
1. Dr. M. Anna Anandh
Assistant Professor
Department of Livestock Products Technology
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),
Madras Veterinary College, Chennai- 600 007
MEMBERS
1. Dr. S. Ezhilvelan
Assistant Professor
Department of Livestock Products Technology
(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
Department of Livestock Products Technology
(Meat Science), Madras Veterinary College
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
Department of Livestock Products Technology
(Meat Science), Madras Veterinary College
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
TFP-22 R. Ilavarasan
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 ������%���������������������!���������� ������
TFP-32 R. Ilavarasan
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