Resumo

Abstract The present study was carried out to determine incidence of overweight and obesity in Pakistani servicemen with reference to their area of duty, feeding habits and also to identify risk factors. Accordingly, 2,501 servicemen selected from all over Pakistan using multiple stage stratified sampling protocol. Nutrition assessment performed using body mass index (BMI), waist to hip ratio (WHR) and dietary assessment using food frequency questionnaire. Collected data was analyzed using the SPSS version 25. Regression was used to find risk factors of obesity and WHR. Results indicated that about 1/4th of servicemen were smokers. Approximately, 1/5th of them were overweight and about one quarter were eating fruits and vegetables for <3 days/ week and <4 days/week, respectively. Only 1/3rd of them were physically active for at least <40 minutes per day. Age and fruits intake were significantly predicting BMI with a direct relation and vegetable intake was negatively correlated to BMI of the servicemen. Age and rank were significant predictors of WHR while, physical activity was negatively correlated to WHR. It is concluded and suggested from our study that there is a need to modify eating patterns and habits as well as improving physical activity on daily basis for healthy and long life of the servicemen.

ABSTRACT The adulteration of dead chicken meat with halal meat is a concern in Pakistan that can harm safety of meat as well as religious beliefs of the Muslims. Accordingly, the present study was conducted to evaluate slaughtering methods (Islamic and decapitation) with dead chicken meat on composition, quality and safety attributes. Purposely, (n=24) birds were slaughtered and (n=12) dead birds samples were collected and subjected to proximate, mineral and quality analysis including pH, color (L*, a*, b*), cooking loss, texture, as well as thiobarbituric acid reactive substances (TBARS), peroxide value (PV), haem and non-haem iron. The results indicated ash content, minerals and oxidation parameters including TBARS, PV affected significantly (p<0.05). The highest Iron (Fe) and Magnesium (Mg) levels reported in dead bird meat were 14.21±0.99 and 959.62±2.11 whereas, the lowest in halal slaughtered bird’s meat were 10.09±1.10 and 870.48±2.11, respectively. However, Manganese (Mn) was only detected in halal slaughtered bird meat. Likewise, pH of dead chicken meat was lowest among treatments however, L* was highest in halal slaughtered bird meat. Additionally, the lowest lipid oxidation and haem iron values reported in halal slaughtered meat were 0.32±0.02 and 2.32±0.21, lower than in decapitated and dead bird meat. Our findings draw lines between slaughtering methods and mineral analysis could be used for the differentiation of halal slaughtered meats with dead chicken meat.

ABSTRACT The current study envisaged to evaluate the role of licorice (Glycyrrhiza glabra L.) extract on lipid oxidation, quality attributes, sensorial as well as microbial stability of chicken meat patties at refrigerated (4 ˚C) storage. Accordingly, 4 levels of licorice extract were added @0.25, 0.5, 1.0 and 1.25% in chicken patties development process along with positive (0.25% butylatedhydroxyanisole) and negative control (without antioxidant). The developed patties were cooked and subjected to thiobarbituric acid reactive substances (TBARS), total phenolics (TPC), ferric reducing antioxidant power (FRAP), color, pH, sensory evaluation, total plate count (TPC) and Escherichia coli analysis at 0, 3rd and 7th day of storage. The findings indicated that the addition of licorice extract decreased malonaldehyde (MDA) generation along with higher pH and redness of patties (p≤0.05). The lowest MDA reported in T5 (1.25g LE/kg meat) was 0.63±0.04 whereas, the highest in T0 (control) was 0.90±0.02 that increased to 1.59±0.06 and 2.28±0.06 at the completion of the study. Also, the microbial load of chicken patties declined with treatments as indicated by the total plate count compared to the control. Conclusively, licorice extract incorporation in chicken patties is a pragmatic approach to improve oxidative stability, quality attributes and extended shelf life with preservation effect.