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 |