Standard Quality of Beef Extract- Biofield Impact
Citation: Mahendra KT, Gopal N, Shrikant P, Rama MT, Snehasis J, et al. (2015) Bio-eld Treatment: An Effective Strategy to Improve the Quality of Beef Extract and Meat Infusion Powder. J Nutr Food Sci 5: 389. doi:10.4172/2155-9600.1000389 Page 8 of 8 Volume 5 • Issue 4 • 1000389 J Nutr Food Sci ISSN: 2155-9600 JNFS, an open access journal melting temperature in BEP and MIP of treated powders as compared to control. observed in treated samples (BEP and MIP) as compared to control. It is postulated that no extra energy or heat was required in order to raise the powder temperature as the treated samples were already in high energy state due to bio-eld treatment. temperature and maximum thermal decomposition temperature of treated samples showed the higher thermal stability. results achieved, we conclude that, the removal of triglycerides could lead to an improvement in the aroma and food quality of beef extract and meat infusion powder. Acknowledgement We thank Dr. References 1. Chem 187: 563-571. 2.