Results 131 to 140 of about 8,612 (185)

Effect of age and gender on the processing characteristics of buffalo meat

Meat Science, 2009
Comparison of processing characteristics of meat from young male, spent male and spent female buffaloes was made to find the suitability of the meat for developing ready to eat meat products. Intensively reared young male buffalo meat showed higher moisture, collagen solubility, sarcomere length, myofibrillar fragmentation index and water holding ...
S K Mendiratta, A S R Anjaneyulu, A S R Anjaneyulu   +2 more
exaly   +3 more sources

Buffalo meat as a salted and cured product

Meat Science, 2000
Bresaola, a GPI product, is produced by salting and curing different cuts of the hindquarters of lean bovine meat. The use of buffalo meat to produce similar processed, cold-cut products demonstrated the possibility of transforming cuts of buffalo rump into a product similar to that of beef, even considering parameters that penalise the buffalo product
M.A. Paleari, G. Beretta, F. Colombo, S. Foschini, G. Bertolo, S. Camisasca   +5 more
openaire   +3 more sources

Comparative study of buffalo meat and beef

Meat Science, 1984
The aim of the experiment described in this paper was to compare buffalo and cattle breeds for meat production. Bulls and steers of both species were compared. Buffaloes and cattle were of comparable conformation on a weight to length ratio basis when slaughtered at the same liveweight.
C, Valin, A, Pinkas, H, Dragnev, S, Boikovski, D, Polikronov   +4 more
openaire   +2 more sources

A database for buffalo meat traceability in India

Buffalo Bulletin, 2023
Farm-to-fork traceability has emerged as benchmark for meat quality assurance in the International meat market. India is the largest exporter of buffalo (Bubalus bubalis) meat in the world; nevertheless, need for indigenous traceability system based quality assurance protocols to enable exports to the developed countries has been increasingly ...
Arup Ratan Sen, Nagappa Karabasanavar, Ramakrishna Chitimalla, Girish Patil Shivanagowda   +3 more
openaire   +1 more source

Pressure-heat treatment of meat: A comparison of beef and buffalo meat

Meat Science, 1984
A pressure-heat treatment, which disrupts the myofibrillar structure of meat but leaves the connective tissues essentially intact, was used to compare the connective tissue component of toughness in the Semimembranosus and Longissimus dorsi muscles from nine Brahman cross and nine buffalo steers, 24 to 29 months of age.
J, Robertson, P E, Bouton, P V, Harris, J J, Macfarlane, W R, Shorthose   +4 more
openaire   +2 more sources

Advanced Studies on Toxoplasma in Buffalo Meat

Alexandria Journal of Veterinary Sciences, 2023
Since buffalo meat, has been demonstrated to be a potential source of human infection, a careful evaluation of the prevalence of Toxoplasma infection in this meat is needed. Tissue cysts of Toxoplasma gondii are frequently found in the skeletal muscles of buffaloes.
Diaa Hussein, Ahmed Khashaba, Ayman Kamar   +2 more
openaire   +1 more source

Trade and consumption of buffalo meat in Brazil

Meat Science
Due to the lack of information concerning the buffalo production chain, the aim of this survey was to identify consumer behaviour, acceptance and trends in relation to buffalo meat. The survey research method was used, for which an online questionnaire was prepared using Google Forms, and distributed via digital platforms to Brazilian consumers.
Ricardo Zambarda, Vaz, Haylleen Aparecida Oliveira Menezes, de Sá, Dayana Bernardi Sarzi, Sartori, Pablo Tavares, Costa, Ana Carolina, Fluck, Alexsandro Bahr, Kröning, Otoniel Geter Lauz, Ferreira, Olmar Antônio Denardin, Costa, João, Restle   +8 more
openaire   +2 more sources

Fatty acid composition of water buffalo meat

Meat Science, 1986
The fatty acid composition of intramuscular lipids of Longissimus dorsi (LD), Psoas major (PM), Biceps femoris (BF), Semitendinosus (ST) muscles and liver of water buffalo male calves was determined by capillary gas-liquid chromatography. The content of total lipids in the LD muscle was found to be maximum, followed by PM, BF and ST in decreasing order
Sharma, N., Gandemer, Gilles, Goutefongea, R., Kowale, B.N.   +3 more
openaire   +3 more sources

Comparison of hurdle treatments for buffalo meat

International Journal of Food Science & Technology, 2010
SummaryThree types of shelf stable buffalo meat chunks (SBM) were prepared using three types of infusion solution formulations. These contained varying percentages of glycerol, sodium chloride, propylene glycol and honey, in addition to sodium nitrite @ 100 ppm and sorbic acid @ 0.2%.
Altaf H. Malik, Brahma Deo Sharma
openaire   +1 more source

Effect of salt and phosphate on the quality of Buffalo and Goat meats

Meat Science, 1985
A study was conducted on the effect on certain quality parameters of adding sodium chloride (2·5%) and tetrasodium pyrophosphate (1%) to hot minced buffalo and goat meats. The effects on buffalo meat were observed in chilled and frozen conditions, those on goat meat in hot and chilled conditions.
N, Kondaiah, A S, Anjaneyulu, V K, Rao, N, Sharma, H B, Joshi   +4 more
openaire   +2 more sources