S  K Mendiratta
S K Mendiratta
indian veterinary research institute
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Cited by
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Tenderization of buffalo meat using plant proteases from Cucumis trigonus Roxb (Kachri) and Zingiber officinale roscoe (Ginger rhizome)
BM Naveena, SK Mendiratta, ASR Anjaneyulu
Meat Science 68 (3), 363-369, 2004
Tenderisation of spent hen meat using ginger extract
BM Naveena, SK Mendiratta
British poultry science 42 (3), 344-349, 2001
Polymerase chain reaction assay for identification of chicken in meat and meat products
BG Mane, SK Mendiratta, AK Tiwari
Food Chemistry 116 (3), 806-810, 2009
Identification of species origin of meat and meat products on the DNA basis: a review
A Kumar, RR Kumar, BD Sharma, P Gokulakrishnan, SK Mendiratta, ...
Critical reviews in food science and nutrition 55 (10), 1340-1351, 2015
Effect of age and gender on the processing characteristics of buffalo meat
G Kandeepan, ASR Anjaneyulu, N Kondaiah, SK Mendiratta, ...
Meat Science 83 (1), 10-14, 2009
Quality characteristics of loaves from buffalo meat, liver and vegetables
S Devatkal, SK Mendiratta, N Kondaiah
Meat science 67 (3), 377-383, 2004
Use of various essential oils as bio preservatives and their effect on the quality of vacuum packaged fresh chicken sausages under frozen conditions
H Sharma, SK Mendiratta, RK Agrawal, K Gurunathan, S Kumar, TP Singh
LWT-Food Science and Technology 81, 118-127, 2017
Physicochemical, functional and microbiological quality of buffalo liver
S Devatkal, SK Mendiratta, N Kondaiah, MC Sharma, ASR Anjaneyulu
Meat science 68 (1), 79-86, 2004
The tenderization of buffalo meat using ginger extract
BM Naveena, SK Mendiratta
Journal of Muscle Foods 15 (4), 235-244, 2004
Beef specific polymerase chain reaction assay for authentication of meat and meat products
BG Mane, SK Mendiratta, AK Tiwari
Food Control 28 (2), 246-249, 2012
Processing characteristics of buffalo meat-a review
G Kandeepan, SK Mendiratta, V Shukla, MR Vishnuraj
Journal of Meat Science and Technology 1 (1), 01-11, 2013
Evaluation of anti-oxidant and anti-microbial activity of various essential oils in fresh chicken sausages
H Sharma, SK Mendiratta, RK Agarwal, S Kumar, A Soni
Journal of Food Science and Technology 54, 279-292, 2017
Effect of natural antioxidants on the quality of cured, restructured goat meat product during refrigerated storage (41 C)
YP Gadekar, BD Sharma, AK Shinde, AK Verma, SK Mendiratta
Small Ruminant Research 119 (1-3), 72-80, 2014
Use of calcium lactate with salt-phosphate and alginate-calcium gels in restructured pork rolls
SK Devatkal, S. and Mendiratta
Meat Science 58 (4), 371-379, 2001
Quality of buffalo meat keema at different storage temperature
G Kandeepan, ASR Anjaneyulu, N Kondaiah, SK Mendiratta
African Journal of Food Science 4 (6), 410-417, 2010
Tenderizing and antioxidant effect of ginger extract on sheep meat.
GS Mendiratta, S.K., Anjaneyulu, A.S.R., Lakshmanan, V., Naveena, B.M. and Bisht
Journal of food science and technology 37 (6), 651-655, 2000
Microbial profiles of frozen trimmings and silver sides prepared at Indian buffalo meat packing plants
AK Biswas, N Kondaiah, KN Bheilegaonkar, ASR Anjaneyulu, ...
Meat science 80 (2), 418-422, 2008
Studies on tenderization and preparation of enrobed pork chunks in microwave oven
V Garg, SK Mendiratta
Meat science 74 (4), 718-726, 2006
Detection of adulteration of meat and meat products with buffalo meat employing polymerase chain reaction assay
BG Mane, SK Mendiratta, AK Tiwari, KN Bhilegaokar
Food Analytical Methods 5, 296-300, 2012
Effect of added vegetable (carrot, radish and capsicum) as functional ingredients in mutton nuggets
SK Mendiratta, AT Shinde, BG Mane
Journal of Meat Science and Technology 1 (2), 71-76, 2013
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