Preservation of meat by chemical methods
Abinaya JB, Arun Prabhu S, Santhi D, Kalaikannan A, Sureshkumar S, Rajendran K, Saranya S
Meat is highly perishable food due to its high moisture content, nutrients and other composition. Microorganism can easily invade the meat for its survival and growth where it provides sufficient nutrients and good environment. These microorganism utilize the nutrients and produce toxins.
Indian Journal of Science, 2016, 23(83), 533-548
Lactoferrin –amazing red protein of milk
Gomatheeswari M, Karthikeyan N
Lactoferrin is a glycoprotein, and a member of a transferrin family belonging to those proteins capable of binding and transferring Fe3+ ions (Metz-Boutique et al., 1984). Lactoferrin was first fractionated as an unknown ‘‘red fraction’’ from bovine milk in 1939.