Bio-field Treatment: An Effective Strategy to Improve the Quality of Beef

Bio-field Treatment: An Effective Strategy to Improve the Quality of Beef (2015)

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by Mahendra Kt , Gopal N , Shrikant P , Rama Mt , Snehasis J , Rakesh M

Citations

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44	Infrared spectroscopy of proteins. - Barth - 2007 (Show Context) Citation Context ...ed that the characteristic –OH/-NH stretching vibrationspeaks were reduced to lower wavenumbers 3064 cm-1,which indicatedsthe formation of strong intermolecular hydrogen bonding in thestreated sample =-=[32,33]-=-. These results suggest that bio-field treatmentshas induced structural changes in the treated sample.sThe FT-IR spectrum of control and treated MIP are presented insFigure 2. The FT-IR of control pow...
35	Nayak GB, Barve SS, Tembe RP, KhanRR (2012) Impact of biofield treatment on growth and anatomical characteristics of Pogostemon cablin (Benth). Biotechnology - SA (Show Context) Citation Context ...ess journal exposure caused an increase in growth and anatomical characteristicssof an herb Pogostemon cablin that is commonly used in perfumes, insincense/insect repellents, and alternative medicine =-=[24]-=-. Moreover,sin microbiology, bio-field treatment has also changed the antibioticssusceptibility patterns as well as produced biochemical reactions thatsinduced changes in the characteristics of pathog...
33	Does the inertia of a body depend upon its energy-content,” - Einstein - 1905 (Show Context) Citation Context ...dsto other objects and changed into different forms but neither can bescreated or destroyed [7]. According to Einstein’s equation (E=mc2)sthe energy and matter are fundamentally related to each other =-=[8]-=-.sNonetheless, the energy is a field of force which can significantlysinteract with any object at a distance and cause action. Furthermore, thesenergy can exists in several forms such as kinetic, pote...
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31	S (2008) Impact of an external energy on Staphylococcus epidermis [ATCC-13518] in relation to antibiotic susceptibility and biochemical reactions-an experimental study - MK, Patil
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31	Bulbule A (2009) Impact of an external energy on Enterococcus faecalis [ATCC-51299] in relation to antibiotic susceptibility and biochemical reactions-An experimental study - Trivedi, Bhardwaj, et al.
30	Meat and meat products in human nutrition in developing countries. Food and nutrition paper 53. Food and Agriculture Organizat ion of the United Nations (FAO). - Bender - 1992 (Show Context) Citation Context ...ed that the characteristic –OH/-NH stretching vibrationspeaks were reduced to lower wavenumbers 3064 cm-1,which indicatedsthe formation of strong intermolecular hydrogen bonding in thestreated sample =-=[32,33]-=-. These results suggest that bio-field treatmentshas induced structural changes in the treated sample.sThe FT-IR spectrum of control and treated MIP are presented insFigure 2. The FT-IR of control pow...
29	Tallapragada RM (2012) Thought intervention through biofield changing metal powder characteristics experiments on powder characterisation at a - MK, Patil
28	Tallapragada RM (2014) Atomic, crystalline and powder characteristics of treated zirconia and silica powders - MK, Patil
21	Tallapragada RMR (2015) Effect of biofield treatment on the physical and thermal characteristics of aluminium powders - MK, Patil
20	The body electric: electromagnetism and the foundation of life - RO, Selden - 1985 (Show Context) Citation Context ...xists in several types of animalscells such as neurons, muscle cells, endocrine cells as well as plant cells.sThe human nervous system consist the energy/information in the formsof electrical signals =-=[9,10]-=-. Whenever, these electrical signals fluctuateswith time, the magnetic field generates as per the Ampere-Maxwellslaw, and cumulatively known as electromagnetic field. Hence, theselectromagnetic field ...
20	Tallapragada RR (2008) A transcendental to changing metal powder characteristics. Met Powder Rep 63 - MK
15	Thermography of the human body - RB - 1963 (Show Context) Citation Context ...xists in several types of animalscells such as neurons, muscle cells, endocrine cells as well as plant cells.sThe human nervous system consist the energy/information in the formsof electrical signals =-=[9,10]-=-. Whenever, these electrical signals fluctuateswith time, the magnetic field generates as per the Ampere-Maxwellslaw, and cumulatively known as electromagnetic field. Hence, theselectromagnetic field ...
15	Tallapragada RR (2009) Effect of superconsciousness external energy on atomic, crystalline and powder characteristics of carbon allotrope powders - MK
9	Introduction to Infrared and Raman Spectroscopy, (3rd edn), - NB, LH, et al. - 1990
5	Treatise on Thermodynamics, third English edition - Planck - 1945 (Show Context) Citation Context ...of powders madesfrom these meat products. In physics, energy is a property of objects that can be transmittedsto other objects and changed into different forms but neither can bescreated or destroyed =-=[7]-=-. According to Einstein’s equation (E=mc2)sthe energy and matter are fundamentally related to each other [8].sNonetheless, the energy is a field of force which can significantlysinteract with any obje...
5	JM (2005) How to model solvation of peptides? Insights from a quantum-mechanical and molecular dynamics study of N-methylacetamide. I. Geometries, infrared, and ultraviolet spectra in water - Mennucci, Martinez (Show Context) Citation Context ...us peak at 2θ equals to 22° and Figure 4b showedssimilar XRD pattern with no change in peak position. Amorphoussmaterials due to random or irregular arrangement in atoms showsbroad and diffused peaks =-=[35]-=-.sParticle size and surface area analysis The particle size analysis was carried out on BEP and MIP. Thespercentage of average particle size (d50) and (d99) were computed andsresults are presented in ...
5	Tuchsen PL, Christensen TH (2007) The dissolution kinetics of major elements in municipal solid waste incineration bottom ash particles - Bendz
2	AV, Bjelanovic M, Slinde E, Olsen K, et al. (2015) Lipid oxidation in minced beef meat with added Krebs cycle substrates to stabilise colour. Food Chem 187 - Yi, Grabe (Show Context) Citation Context ...ional value and it has beenswidely consumed in many countries. The prominent reason for thisshigh food value is its strongest peroxide forming potential due to itssexcellent myoglobin and haem levels =-=[1,2]-=-. Beef extract powder (BEP)sis highly concentrated meat stock and has been used in food industrysas a flavouring agent in cooking and to prepare broth for drinks [3]. Itshas been used since many years...
2	Nyquist NF, Egelandsdal B (2013) Hydroperoxide formation in different lean meats. Food Chem 141 - Yi, Haug (Show Context) Citation Context ...ional value and it has beenswidely consumed in many countries. The prominent reason for thisshigh food value is its strongest peroxide forming potential due to itssexcellent myoglobin and haem levels =-=[1,2]-=-. Beef extract powder (BEP)sis highly concentrated meat stock and has been used in food industrysas a flavouring agent in cooking and to prepare broth for drinks [3]. Itshas been used since many years...
2	Justus von Liebig: the chemical gatekeeper - WH - 1997 (Show Context) Citation Context ...ellent myoglobin and haem levels [1,2]. Beef extract powder (BEP)sis highly concentrated meat stock and has been used in food industrysas a flavouring agent in cooking and to prepare broth for drinks =-=[3]-=-. Itshas been used since many years as a food additive and taste enhancersin food technological applications. On the other hand, meat infusionspowder (MIP) has been used as a microbial growth medium a...
2	Shinde AK, Mendiratta SK (2015) Restructured meat products - production, processing and marketing: a review - YP, BD (Show Context) Citation Context ...ince many years as a food additive and taste enhancersin food technological applications. On the other hand, meat infusionspowder (MIP) has been used as a microbial growth medium andsflavouring agent =-=[4]-=-.sCoronory heart disease (CHD) is the main cause of death in westernscountries. The life style and genetic backgrounds are two importantsfactors, which affects the mortality in CHD. The elevated level...
2	Ascaso JF, Castro Cabezas M (2004) Daylong triglyceridaemia in healthy Mediterranean and northern European subjects - AJ, JT, et al. (Show Context) Citation Context ...fstriglycerides is one of the main reasons for CHD. The factors such assobesity, insulin resistance, excessive alcohol consumption, diabetes, andskidney disease also causes risk of high triglycerides =-=[5]-=-. Moreover, thesred meat such as beef and less dark meat chicken also have the higherstriglycerides. Previously, it was suggested that removing triglyceridessfrom cooked meat affects the aroma and thu...
2	Leifert C, Eyre MD, Butler G (2015) Meat quality and health implications of organic and conventional beef production. Meat Sci 100 - Kamihiro, Stergiadis (Show Context) Citation Context ...s dark meat chicken also have the higherstriglycerides. Previously, it was suggested that removing triglyceridessfrom cooked meat affects the aroma and thus it can affect the quality ofsthe beef meat =-=[6]-=-. Hence, reducing the triglyceride content will directlysimprove the health and it will improve the quality of the meat products.sCurrently, no alternative and cost effective approaches are available ...
2	Effect of bio-field treatment on plant growth and adaptation - Altekar, Nayak - 2015
2	Goodacre R (2002) Rapid and quantitative detection of the microbial spoilage of meat by fourier transform infrared spectroscopy and machine learning. Appl Environ Microbiol 68: 2822 - DI, Broadhurst, et al.
2	Argyri A, Nychas GJE (2009) Rapid monitoring of the spoilage of minced beef stored under conventionally and active packaging conditions using Fourier transform infrared spectroscopy in tandem with chemometrics. Meat Sci 81 - MS
2	On Structure and Properties of Amorphous Materials - ZH - 2011 (Show Context) Citation Context ...eated BEP showed the presence of sulphurselement; however no trace of sulphur was found in control sample.sThe presence of sulphur might play a crucial role in preserving thescomminuted meat products =-=[34]-=-. This data showed that the bio-fieldstreatment led to change the elemental composition in BEP.sWhereas the treated MIP showed small percentage change insnitrogen (0.77%) as compared to control powder...
2	Hjelmer O, Kosson DS et al - AJ, TT, et al. - 1997
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2	Ding Y, Zhang G (2007) Temperature induced denaturation of collagen in acidic solution - Mu, Li, et al. (Show Context) Citation Context ...-field has acted as a crosslinker for the collagen present in meatsproducts (BEP and MIP) which probably restricted the molecularsmobility that resulted in enhanced thermal denaturation and stabilitys=-=[39,40]-=-. Moreover, the specific heat capacity of the control and treatedssamples were computed from DSC data and results are presentedsin Table 3. The specific heat capacity was found to be decreasedsproport...
2	W (2012) Influence of palygorskite on the structure and thermal stability of collagen - Su, Wang, et al. (Show Context) Citation Context ...-field has acted as a crosslinker for the collagen present in meatsproducts (BEP and MIP) which probably restricted the molecularsmobility that resulted in enhanced thermal denaturation and stabilitys=-=[39,40]-=-. Moreover, the specific heat capacity of the control and treatedssamples were computed from DSC data and results are presentedsin Table 3. The specific heat capacity was found to be decreasedsproport...