QUALITY CHARACTERISTICS OF BUFFALO CHEEK MEAT
A study was undertaken to determine the physicochemical and microbiological qualities of fresh buffalo cheek meat. The results of this study characterise buffalo cheek meat as having relatively higher pH and lower TBA no. and cooking loss. The degree of microbial contamination was not as high as exp...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Director of Academics and Research, Kerala Veterinary and Animal Sciences University
2012-01-01
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| Series: | Journal of Veterinary and Animal Sciences |
| Online Access: | https://www.jvas.in/public_html/upload/article_file/article_file_qq7uzt.pdf?t=qq7uzt |
| _version_ | 1818385176175050752 |
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| author | V. N. Vasudevan V. Venkataramanujam |
| author_facet | V. N. Vasudevan V. Venkataramanujam |
| author_sort | V. N. Vasudevan |
| collection | DOAJ |
| description | A study was undertaken to determine the physicochemical and microbiological qualities of fresh buffalo cheek meat. The results of this study characterise buffalo cheek meat as having relatively higher pH and lower TBA no. and cooking loss. The degree of microbial contamination was not as high as expected by their floor handling practice. |
| first_indexed | 2024-12-14T03:33:59Z |
| format | Article |
| id | doaj.art-6ad7b042c40d4f05959dcb785a0d9e7e |
| institution | Directory Open Access Journal |
| issn | 0971-0701 2582-0605 |
| language | English |
| last_indexed | 2024-12-14T03:33:59Z |
| publishDate | 2012-01-01 |
| publisher | Director of Academics and Research, Kerala Veterinary and Animal Sciences University |
| record_format | Article |
| series | Journal of Veterinary and Animal Sciences |
| spelling | doaj.art-6ad7b042c40d4f05959dcb785a0d9e7e2022-12-21T23:18:40ZengDirector of Academics and Research, Kerala Veterinary and Animal Sciences UniversityJournal of Veterinary and Animal Sciences0971-07012582-06052012-01-014318586QUALITY CHARACTERISTICS OF BUFFALO CHEEK MEATV. N. Vasudevan0V. Venkataramanujam1Dept. of Livestock Products Technology, CVAS, MannuthyDepartment of Meat Science and Technology Madras Veterinary College, Chennai-600 007A study was undertaken to determine the physicochemical and microbiological qualities of fresh buffalo cheek meat. The results of this study characterise buffalo cheek meat as having relatively higher pH and lower TBA no. and cooking loss. The degree of microbial contamination was not as high as expected by their floor handling practice.https://www.jvas.in/public_html/upload/article_file/article_file_qq7uzt.pdf?t=qq7uzt |
| spellingShingle | V. N. Vasudevan V. Venkataramanujam QUALITY CHARACTERISTICS OF BUFFALO CHEEK MEAT Journal of Veterinary and Animal Sciences |
| title | QUALITY CHARACTERISTICS OF BUFFALO CHEEK MEAT |
| title_full | QUALITY CHARACTERISTICS OF BUFFALO CHEEK MEAT |
| title_fullStr | QUALITY CHARACTERISTICS OF BUFFALO CHEEK MEAT |
| title_full_unstemmed | QUALITY CHARACTERISTICS OF BUFFALO CHEEK MEAT |
| title_short | QUALITY CHARACTERISTICS OF BUFFALO CHEEK MEAT |
| title_sort | quality characteristics of buffalo cheek meat |
| url | https://www.jvas.in/public_html/upload/article_file/article_file_qq7uzt.pdf?t=qq7uzt |
| work_keys_str_mv | AT vnvasudevan qualitycharacteristicsofbuffalocheekmeat AT vvenkataramanujam qualitycharacteristicsofbuffalocheekmeat |