Evaluation of Meat Consumption Pattern and Meat Quality in North Indian Cities

A survey was conducted in north Indian cities (Ghaziabad, Noida, Gurugram, Delhi, Lucknow and Bareilly) with an aim to evaluate meat consumption pattern and meat products quality. Retailers from 15 randomly chosen shops, viz., Shop-A, B, C...O and 403 consumers visiting those shops were interviewed. Sample meat products from 10 shops were collected and quality evaluated. Among retailers, 73.33% told meat Kabab (chicken and chevon), is the most sold out product. As per 50.37% & 34.24% consumers chicken and goat meat was 1st and 2nd preference of meat species respectively, 53.46% of consumers preferred “taste” as their first criteria of meat products purchase, 62.85% consumers preferred convenience meat products as compared to traditional counterparts, highest percentage of (43.42%) consumers chosen seekh kabab (chicken and chevon) as their first preference of product. Evaluation of market products quality revealed that, maximum and minimum protein percentage in Shop-A, Chicken Kabab (16.73%) and Shop-C, Chicken Kabab (5.32%) respectively. Cholesterol content found maximum and minimum amount in Mutton Kabab from Shop-J (60.72 mg/100g) and Chicken Sausages from Shop-N (33.54 mg/100g) respectively. Calcium content found highest in Chicken Kabab from Shop-C (1.63%). Highest Total Plate Count (TPC) detected in chicken Kabab from Shop-D (5.41 log 10 cfu/g)

Comparative Evaluation of Antioxidant Potential of In-Vitro Digested Cow Milk Derived A1 and A2 β Casein Variants Using Different Proteases

This study was designed to investigate the antioxidant activity of A1 and A2 β-casein variant with time by applying different enzyme. Pepsin, Trypsin, Alcalase and combination of Pepsin-Trypsin were used for hydrolysis of A1 and A2 β-casein for the duration of 1, 2, 3 and 24 h. All antioxidant parameter including DPPH, ABTS radical-scavenging activity and reducing power assay increasing gradually with time. Enzyme Pepsin-Trypsin combination followed by Alcalsae display comparatively higher antioxidant activity. Among β-casein variant A2 showed relatively higher antioxidant potential over all the entire duration of time but the difference among the A1 and A2 variants was not significant to arrive at a substantial scientific conclusion. It can be concluded from the study that antioxidant potential of the milk depends upon factors such as duration of hydrolysis and enzyme used, during hydrolysis and not alone on the fact that whether the milk is A1 or A2 in nature.