KRISHI
ICAR RESEARCH DATA REPOSITORY FOR KNOWLEDGE MANAGEMENT
(An Institutional Publication and Data Inventory Repository)
"Not Available": Please do not remove the default option "Not Available" for the fields where metadata information is not available
"1001-01-01": Date not available or not applicable for filling metadata infromation
"1001-01-01": Date not available or not applicable for filling metadata infromation
Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/55129
Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Gowtham P, Muthukumar M, Eswara Rao B, Kalpana S, Keerthika V and Dani Nishant JMA | en_US |
dc.date.accessioned | 2021-08-11T14:24:41Z | - |
dc.date.available | 2021-08-11T14:24:41Z | - |
dc.date.issued | 2020-01-01 | - |
dc.identifier.citation | Not Available | en_US |
dc.identifier.issn | Not Available | - |
dc.identifier.uri | http://krishi.icar.gov.in/jspui/handle/123456789/55129 | - |
dc.description | Not Available | en_US |
dc.description.abstract | Antibiotics are the most conventionally used veterinary drug for raising food animals. They are used so, to ward off the undesirable effects generated by the multiple infectious pathogens. It helps to maintain the optimum level of production in farm animals without falling ill. The consequences faced with the use of drugs lead to the generation of antibiotic residues in the food products, consumed by the public. These residues will put forth a complication to the health of humans when it exceeds above the limit of the Maximum residues limit (MRL). The presence of antibiotic residues in animal-derived foods is one of the major causes of the development of antibiotic resistance in human pathogens. To overcome the antibiotic residues in food products nowadays lots of researches going on besides that, several methods of cooking like frying, boiling, roasting, grilling, etc., are also known to have reduced the level of antibiotic and other drug residues in the meat products. In this paper, we explore some antibiotic residues in meat and meat products and their reduction levels while applying several cooking methods | en_US |
dc.description.sponsorship | Not Available | en_US |
dc.language.iso | English | en_US |
dc.publisher | Not Available | en_US |
dc.relation.ispartofseries | Not Available; | - |
dc.subject | Antibiotics, drug, food animal, meat | en_US |
dc.title | Impact of cooking methods of meat on antibiotic residues: Review | en_US |
dc.title.alternative | Not Available | en_US |
dc.type | Review Paper | en_US |
dc.publication.projectcode | Not Available | en_US |
dc.publication.journalname | The Pharma Innovation Journal | en_US |
dc.publication.volumeno | 9 | en_US |
dc.publication.pagenumber | Not Available | en_US |
dc.publication.divisionUnit | Not Available | en_US |
dc.publication.sourceUrl | https://www.thepharmajournal.com/archives/?year=2020&vol=9&issue=12&ArticleId=5454 | en_US |
dc.publication.authorAffiliation | ICAR - National research on meat | en_US |
dc.ICARdataUseLicence | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf | en_US |
dc.publication.naasrating | 5.23 | en_US |
Appears in Collections: | AS-NRCMeat-Publication |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
Review paper.pdf | 621.58 kB | Adobe PDF | View/Open |
Items in KRISHI are protected by copyright, with all rights reserved, unless otherwise indicated.