Meat Quality Analysis

Dr. Ashim Biswas has worked in method development and quality evaluation of meat for various biochemical compounds including proteomes, meat colour, texture profiles, lipid molecules, lipid oxidation products, antimicrobial residues, pesticides, bioactive compounds and pathogen identification. Dr. Prabhat Mandal has long experience of new meat product development, food safety and quality evaluation of meat products including use of natural preservatives and functional additives including use of natural antimicrobial. Worked on analysis of various biochemical compounds, sensory evaluation, texture profile analysis and lipid oxidation products in meat products.

• SECTION-1 Current perspectives of meat quality evaluation1. Current perspectives of meat quality evaluation: Techniques, technologies and challengesSECTION-2 Advances in carcass quality evaluation and nutritional composition of meat2. Methods for nutritional quality analysis of meat3. Non-destructive methods for carcass and meat quality evaluation SECTION-3 Post-mortem ageing and meat quality evaluation4. Meat tenderization5. Biochemical changes of post-mortem meat during ageing process and strategies to improve meat quality6. Advances in evaluation of post-mortem ageing in meat7. Calpain assisted post-mortem ageing of meat and its detection methodsSECTION-4 Molecular basis of meat colour development and detection8. Molecular basis of meat colourSECTION-5 Meat authenticity and traceability9. Molecular techniques for speciation of meat10. Meat traceability and certification in meat supply chainSECTION-6 Chemical residues in meat and their detection techniques11. Residues of harmful chemicals and their detection techniquesSECTION-7 Food preservatives/additives in meat and their detection12. Use of food preservatives/additives in meat and their detection techniquesSECTION-8 Detection and prevention of lipid oxidation products 13. Lipids and lipid oxidation products and their detection and strategies to prevent lipid oxidation 14. Plant antioxidants, extraction strategies and their application in meatSECTION-9 Strategies for elimination and detection of food-borne pathogens15. Strategies for elimination of food-borne pathogens, their influensive detection techniques and drawbacks16. Modern techniques for rapid detection of meat borne pathogensSECTION-10 Modern biological concept of meat deterioration and its detection17. Spoilage bacteria and meat quality18. Modern concept of deterioration and detection of spoilage in meat and meat productsSECTION-11 Proteomic and genomic tools in meat quality evaluation19. Application of proteomic tools in meat quality evaluation20. Application of genomics tools in meat quality evaluationSECTION-12 Sensory evaluation techniques 21. Advanced sensory evaluation techniques for meat and meat products