This study was carried out to observe the changes causes by irradiation doses (0, 1.5, and 3 kGy) on oxidation stability, amino acids, and fatty acids in chicken meat incorporated with or without moringa leaf powder (MLP) during refrigerator storage of 14 days under aerobic and vacuum packaging. The results revealed that Thiobarbituric acid reactive substances (2.10 ± 0.02 MDA/kg) and Peroxide value (1.13 ± 0.01 meq peroxide/kg) were higher in aerobic as compared to vacuum in treatment with 3 kGy + 2% MLP. However, MLP decreased the said values. The negligible reduction in amino acids and fatty acid profile in meat samples were also observed after being irradiated at high dose during storage period but the addition of MLP enhances the content of amino acids and fatty acids in meat samples regardless of the irradiation dose. In nutshell, 1.5 kGy + 2% MLP could be beneficial for the quality of chicken meat during storage.
Practical applications
This research indicates the significance of gamma irradiation and natural antioxidants in meat processing and their influence on meat products during storage in different types of packaging. Gamma Irradiation has strong penetration power and high energy which is helpful in killing microbes in food. High dose of irradiation causes meat oxidation which could be maintained by adding different natural antioxidants and good packaging as it could help in enhancing and maintaining the sensory attributes of the product.
Meat consumption is considered as highly esteem diet in most places around the world due to its high nutritional value. Meat is regarded as a rich source of zinc, essential amino acids, heme iron, and bioavailable B vitamins (Pereira & Vicente, 2013). It is the firstchoice source of animal protein for many people all over the world (Ekmekcioglu et al., 2018). The need for ensuring meat products of high quality, consumer attractiveness, and cost effectiveness has made the industrialists, meat processors, distributors, and retailers to confirm the availability of these required features (Valdramidis & Koutsoumanis, 2016). It is not easy for meat-based products to make stable its shelf life in dynamic market due to its high perishability character without employing some appropriate preservation techniques. To enhance the shelf life of meat and its products various traditional preservation
Objective The purpose of this study was to explore the efficacy of knee osteoarthritis treatment with Maitland technique over general exercises in aged female patients. Methodology A Cross sectional experimental study was performed on 80 osteoarthritic female patients of age between 45-60 years which were randomly selected from LNH. They were divided into 2 groups of 40 patients each. Group A received Maitland technique application while Group B received general knee ROM ex's. All participants have received 24 sessions of Maitland and general exercises. Data has been collected and analyzed on SPSS 20through assessment form used by Physiotherapist via pre-and post-evaluation of Visual Analogue Scale, Muscle Power, Muscle Tone and Range of Motion. Results The results revealed that Group A having vasual analogue scale score =5.4 ±0.9, while Group B having vasual analogue scale score=6.25±1.4, the muscle power was 5.0±4.8 in group A, while in group B it was4.05 ±0.58, Geno-Flexion of group A was 129.5±5.2, GenoFlexion of group B was 121.57±10.9. The results of all tests were significant with the P-value < 0.05 of Group A as compared to B. Discussion During the OA of knee joint the decrement of a proteoglycan content of cartilage and the disintegration of collagen fibers occurs, which leads to rise in water content so there will be loss of osmotic pressure. The net result will be the degradation of cartilage, as proteoglycan has protective effects on collagen fibers. Conclusion It was concluded that Maitland technique relieved more effectively the symptoms of knee osteoarthritis in females than general exercises.
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