Health Sciences Journal https://mdripublishing.com/index.php/HSJ <p style="text-align: justify;">Health Sciences Journal is an open access journal of Management Development &amp; Research Innovation (MDRI) under terms of Creative common attribution Non Commercial 4.0 International License. It is published bi-annually, blind peer review. Original and review articles are published in this journal which are in line with aims and scope of HSJ. <strong><em> </em></strong> HSJ covers all areas of health and medical sciences from basic, applied to clinical and experimental work. Areas included are medicine, dentistry and applied medical sciences, public health, pharmaceutical, health economics, health informatics, and bioinformatics, contributed to medical knowledge. Manuscripts may add new method of experiments, importance and significance of medical, clinical issues and epidemiological work of significant scientific implication. All authors must ensure while submitting paper to HSJ that “Recommendation for the conduct editing, reporting and publication of scholarly work in Medical journal” as described by (<a href="https://www.icmje.org/">https://www.icmje.org/</a>). In processing and publication of research work, the Journal currently follows the Higher Education Commision (HEC) criteria.</p> en-US Sat, 31 Aug 2024 06:51:49 +0000 OJS 3.3.0.9 http://blogs.law.harvard.edu/tech/rss 60 EFFECT OF SUBZERO STORAGE ON THE QUALITY OF MUTTON FROM SHEEP AND GOATS IN D.I KHAN DISTRICT, KHYBER PAKHTUNKHWA https://mdripublishing.com/index.php/HSJ/article/view/101 <p>Mutton is widely recognized for its excellent nutritional value, containing essential components such as proteins, vitamins, and minerals. The objective of this research was to investigate the effects of subzero storage on the freshness and quality of mutton. To evaluate the attributes of frozen and stored mutton, we employed fresh control samples that underwent standard freezing procedures at -18°C. Determining the quality and freshness of the product required the evaluation of numerous parameters over a five-month storage period. Drip loss (comprising boiling and thawing loss), water-holding capacity (WHC), texture profile analysis (TPA), thiobarbituric acid reactive substances (TBARS), and total volatile basic nitrogen encompassed these parameters. Temperature influenced leak loss and water holding capacity (WHC), with severe freezing resulting in a reduction in moisture loss during frozen storage in comparison to standard freezing conditions. Extremely low-temperature freezing and subsequent storage of lamb resulted in a notable enhancement in tenderness when compared to standard freezing conditions. More precisely, sheep that underwent freezing at temperatures below -60℃ exhibited a tenderness akin to that of recently slaughtered mutton. Following a five-month period, frozen samples of mutton exhibited no indications of lipid oxidation, irrespective of temperature. The storage temperature of the samples, nevertheless, had an impact on the TVBN (total volatile basic nitrogen) concentration. In conclusion, our research indicates that mutton can maintain its freshness for a period of five months through the utilization subzero temperatures. A temperature of -60℃ is determined to be the most favorable condition for freezing and storing frozen mutton, taking into account both economic and qualitative considerations.</p> Ahmad Saeed, Syed Muhammad Raihan Dilshad, Maisarah Abdul Mutalib, Shakeeb Ullah, Amjad Hussain, Kamran Safdar, Adamu Abdul Abubakar, Faiqah Ramzan, Sana Ullah, Hamza Maris, Saqib Ali Rustam, Sumera Ali, Muhammad Shuaib Khan Copyright (c) 2024 Health Sciences Journal https://mdripublishing.com/index.php/HSJ/article/view/101 Sat, 31 Aug 2024 00:00:00 +0000