The present study was undertaken to evaluate the effect of different levels of tulsi leaf extract on fresh and preserved beef meatballs. Four types of beef meatballs were formulated for this purpose. Meatballs were made with 0 (control), 0.1, 0.2 and 0.3% tulsi leaf extract, respectively and preserved at-20°C. Quality and safety evaluation of meatballs were determined by sensory, physicochemical, biochemical and microbiological tests. The analyses were conducted at 0, 15th, 30th and 60th days of interval. Considering CP, tenderness, juiciness, overall acceptability, cooking loss, Free Fatty Acid (FFA), Per oxide Value (POV) and Thiobarbituric Acid Reactive Substances (TBARS) value, it can be concluded that tulsi leaf extract @ 0.1, 0.2 and 0.3% can be used in the formulation of beef meatball. In case of sensory evaluation 0.2% tulsi leaf extract is appreciated but on the basis of nutrient quality, physicochemical properties, biochemical analysis and microbial analysis 0.3% tulsi leaf extract is more satisfactory as a source of natural antioxidant than that of other treatment groups. Therefore, it may be concluded that 0.3% tulsi leaf extract can be added as a functional ingredients in beef meatball.J. Bangladesh Agril. Univ. 16(2): 260-265, August 2018

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In this experiment, an attempt was made to prepare dahi for diabetic patient and also to monitor the quality of prepared dahi by using different tests. For this purpose, artificial sweeteners such as sac-sweet and sucrol were added with milk to prepare dahi for diabetic patient. Milk sample was collected from the Bangladesh Agricultural University Dairy Farm. Three different types of dahi (A-dahi with sugar, B-dahi with sac-sweet and C-dahi with sucrol) were prepared by using the milk. From the results of physical scores it was found that overall score of A, B and C type dahi samples were 92.44 ± 1.83, 86.99 ± 4.70 and 86.45 ± 7.65, respectively (P>0.05). Average total solids, fat, protein and ash content of A, B and C type dahi samples were 243.43 ± 2.7, 149.73 ± 2.6 and 149.83 ± 2.5 (P<0.01); 44.33 ± 2.1, 49.00 ± 2.6 and 49.00 ± 2.6 (P>0.05); 36.17 ± 1.3, 40.07 ± 1.1 and 40.07 ± 1.1 (P<0.05); 7.67 ± 0.2, 8.43 ± 0.2 and 8.43 ± 0.2 (P<0.01) g/kg, respectively. It was observed that the values of above parameters (except total solids) for dahi prepared by using sac-sweet and sucrol were nearly similar to the dahi prepared by using sugar. But higher level of total solids for A type dahi was due to addition of 10% sugar with milk during dahi preparation. On the other hand, very small amount of artificial sweeteners were used in B and C type dahi just to increase the sweetness which had no or little effect to increase the totals solids content. So it can be suggested that acceptable quality dahi could be prepared by using artificial sweeteners like sac-sweet and sucrol for diabetic patient.

Background The developmental competence of oocyte derived from in vitro maturation (IVM) is significantly lower than those of oocyte matured in vivo. Rapamycin is an immunosuppressive substance and widely used to prolong the survival and preserve the cells culture. The objective of this research was to explore whether rapamycin supplementation during IVM enhances meiotic maturation, oocyte quality, and subsequent embryonic development. Methods Depending on the purpose, bovine cumulus oocyte complexes were matured without (control) or with rapamycin at different concentrations (0, 1, 10, and 100 nM) for 22 h (h) followed by 6 h in vitro fertilization, and zygotes were cultured for 8 days. Following treatment, oocytes developmental competence was assessed by meiotic progression, intra-oocyte GSH synthesis, reactive oxygen species (ROS) levels, and subsequent embryonic development. Results The results showed that addition of 1 nM rapamycin to IVM medium significantly increased the nuclear maturation (90.1 ± 1.5 vs. 81.2 ± 2.5; P < 0.01) and subsequent embryonic development (47.6 ± 2.2 vs. 41.5 ± 1.9; P < 0.05) than that observed in the control group. Consequently, compared to the control group, the relative fluorescence’s intensity of ROS levels in oocyte significantly reduced by rapamycin treatment. More importantly, rapamycin supplementation during maturation significantly increased the reduced glutathione synthesis levels in oocyte compared to that observed in control, indicating the bidirectional communication between cumulus cells and oocyte becomes easy via rapamycin treatment. Conclusions This study suggests that the presence of rapamycin during maturation can afford to enhance reduced glutathione synthesized by the oocyte, which is an internal oocyte antioxidant defense and contributes to improve subsequent high-quality embryo production.

The present study was undertaken to assay the effects of gamma irradiation on fresh mutton compared with non-irradiated mutton. For this purpose the meat samples were divided into four treatments. The experiment was conducted on fresh mutton treated with 60Co gamma irradiation having dose of 0 (T0), 1.5 (T1), 2 (T2) and 4 kGy (T3) and stored in 0, 30 and 60 days at -20ºC to estimate the effect on proximate, sensory, physicochemical, biochemical and microbial changes in mutton. Proximate analysis (DM, CP, EE, and Ash), physicochemical and bio-chemical tests (pH value, cooking loss, PV, TBARS and FFA), sensory tests (color, flavor, tenderness, juiciness, overall acceptability) and microbial test (TVC, TCC and TYMC) were done to evaluate the effect of irradiation on shelf life and quality of mutton during preservation. The mutton samples were stored up to 2 months and evaluated at 0, 30 and 60th day. Irradiation increased DM, EE and decreased ash of mutton. CP was decreased with treatment. The PV, TBARS, FFA values and Cooking loss were increased with treatment. But raw pH was decreased with irradiation. There were significant differences in color and flavor with treatment. There were no significant differences in tenderness, juiciness and overall acceptability with treatment. The TVC (logCFU/g), TCC (logCFU/g) and TYMC (logCFU/g) were decreased with treatment. As a result, it can be concluded that irradiation increased shelf life of mutton to maintain nutritional quality of meat. Among the treatments, the highest irradiation dose (4.0 KGy) found the best results in terms of overall acceptability, microorganism control and for shelf life extension of mutton.