1. Mohan, K., N.B. Maheswarappa and R. Banerjee, 2022. Exploring the dynamics of women consumer preference, attitude and behaviour towards meat and meat products consumption in India. Meat Sci., Vol. 193. 10.1016/j.meatsci.2022.108926.
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2. Banerjee, R., N.B. Maheswarappa, K. Mohan, S. Biswas and S. Batabyal, 2022. Proteomic technologies and their application for ensuring meat quality, safety and authenticity. Curr. Proteomics, 19: 128-141.
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3. Kiran, M., N.B. Maheswarappa, R. Banerjee, C. Venkatesh and S. Rapole, 2021. Impact of stunning before slaughter on expression of skeletal muscles proteome in sheep. Anim. Biotechnol., 10.1080/10495398.2021.1976198.
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4. Vinayananda, C.O., M. Kiran, M.N. Fairoze and Rongsensusang, 2019. Alternative poultry meat as source of nutrition: An overview. J. Meat Sci. Technol., 7: 12-17.
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5. Kiran, M., B.M. Naveena, M. Smrutirekha, P.B. Reddy and B. Rituparna et al., 2019. Traditional halal slaughter without stunning versus slaughter with electrical stunning of sheep (Ovis aries). Meat Sci., 148: 127-136.
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6. Naveena, B.M., D.S. Jagadeesh, V. Kamuni, M. Muthukumar, V.V. Kulkarni, M. Kiran and S. Rapole, 2018. In-gel and OFFGEL-based proteomic approach for authentication of meat species from minced meat and meat products. J. Sci. Food Agric., 98: 1188-1196.
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7. Kumar, M.V., V.M. Patil, M. Kiran and S.M. Tendulkar, 2018. Effect of dietary supplementation of probiotics (addon poultry max) on biochemical and immune parameters in commercial broiler chicken. Int. J. Curr. Microbiol. Appl. Sci., 7: 1537-1542.
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8. Kiran, M., N.K. Prabhu, S.C. Paramesha, T. Rajshekar and M.P. Praveen et al., 2018. Consumption pattern, consumer attitude and consumer perception on meat quality and safety in Southern India. Int. Food Res. J., 25: 1026-1030.
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9. Kiran, M., B.M. Naveena, K.S. Reddy, M. Shahikumar and V.R. Reddy et al., 2016. Understanding tenderness variability and ageing changes in buffalo meat: Biochemical, ultrastructural and proteome characterization. Animal, 10: 1007-1015.
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10. Naveena, B.M., M. Muthukumar, V.V. Kulkarni, Y.P. Kumar, K.U. Rani and M. Kiran, 2015. Effect of aging on the physicochemical, textural, microbial and proteome changes in emu (D romaius novaehollandiae) meat under different packaging conditions. J. Food Process. Preservation, 39: 2497-2506.
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11. Kiran, M., B.M. Naveena, K.S. Reddy, M. Shashikumar and V.R. Reddy et al., 2015. Muscle‐specific variation in buffalo (Bubalus bubalis) meat texture: Biochemical, ultrastructural and proteome characterization. J. Texture Stud., 46: 254-261.
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12. Naveena, B.M., M. Muthukumar, A.R. Sen, Y.P. Kumar and M. Kiran, 2014. Use of cinnamaldehyde as a potential antioxidant in ground spent hen meat. J. Food Process. Preservation, 38: 1911-1917.
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13. Maheswarappa, N.B. and M. Kiran, 2014. Emu meat: New source of healthier meat towards niche market. Food Rev. Int., 30: 22-35.
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14. Kiran, M., B.M. Naveena, K.S. Reddy, K.K. Reddy and T.M. Rao, 2014. Effect of ammonium hydroxide on textural and ultrastructural properties of spent hen meat. Int. Food Res. J., 21: 2049-2054.
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15. Naveena, B.M., S. Vaithiyanathan, M. Muthukumar, Y.P. Kumar and M. Kiran et al., 2013. Solubility of carnosic acid and rosmarinic acid affects their antioxidant activity in raw and cooked ground chicken patties. J. Sci. Food Agric., 94: 273-279.
16. Naveena, B.M., S. Vaithiyanathan, M. Muthukumar, A.R. Sen and Y.P. Kumar et al., 2013. Relationship between the solubility, dosage and antioxidant capacity of carnosic acid in raw and cooked ground buffalo meat patties and chicken patties. Meat Sci., 95: 195-202.
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17. Naveena, B.M., M. Kiran and S.K. Mendiratta, 2013. Dealing with poultry meat toughness: Farm to fork approach. World's Poult. Sci. J., 69: 553-568.
18. Naveena, B.M., A.R. Sen, M. Muthukumar, P.S. Girish, Y.P. Kumar and M. Kiran, 2013. Carcass characteristics, composition, phyico-chemical, microbial and sensory attributes of emu meat. Br. Poult. Sci., 54: 329-336.
19. Naveena, B.M., M. Kiran, K.S. Reddy, C. Ramakrishna, S. Vaithiyanathan and S.K. Devatkal, 2011. Effect of ammonium hydroxide on ultrastructure and tenderness of buffalo meat. Meat Sci., 88: 727-732.
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20. Kiran, M., K.S. Reddy, K.K. Reddy, T.M. Rao and B.M. Naveena, 2011. Effect of blade tenderization and ammonium hydroxide marination on textural properties and microstructure of spent hen meat. Fleischwirtschaft Int., 5: 76-80.