Results 11 to 20 of about 9,011 (188)
Animal, 2016 Understanding of biological impact of proteome profile on meat quality is vital for developing different approaches to improve meat quality. Present study was conducted to unravel the differences in biochemical, ultrastructural and proteome profile of ...
M. Kiran +7 more
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QUALITY CHARACTERISTICS OF BUFFALO CHEEK MEAT [PDF]
Journal of Veterinary and Animal Sciences, 2012 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.
V. N. Vasudevan, V. Venkataramanujam
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How do consumers evaluate buffalo meat?
Revista Científica, 2023 Consumers have been the target of studies since they constitute the focal point of production chains. The objective of this study was to analyze the opinions of a given population and the consumers’ perception regarding industrialized and commercialized
Ricardo Alexandre Silva Pessoa +4 more
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Yield Grade and Quality Assessment of Native Buffalo Meat and Beef at Different Ages
Tropical Animal Science Journal, 2020 Boosting meat production potential possibly happens when people will judge meat quality and use their livestock wisely, as they meet up their demand from promising animal like buffalo.
B. K. Roy +4 more
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The Quality of Beef Cold Cuts Made of Buffalo Meat [PDF]
Veterinary Medical Journal - Giza, 2017 The purpose of study was to evaluate the suitability of buffalo meat for production of different cold meat cuts and to compare its quality with beef. Three value added cold meat cuts products, luncheon, meat loaf and cooked roast beef were produced from ...
Tasbeih Shahein +2 more
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Current Issues in Molecular Biology, 2023 Buffalo meat is gaining popularity for its nutritional properties, such as its low fat and cholesterol content. However, it is often unsatisfactory to consumers due to its dark color and low tenderness.
Guansheng Wu +17 more
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Protein changes of buffalo meat during low temperature storage
Shipin yu jixie, 2022 Objective: The objective of this study is to investigate the protein changes mechanism of buffalo meat during low temperature storage. Methods: Buffalo meat samples were stored at 4, -18 and -60 ℃, respectively, and the contents of total protein, surface
QIU Jing +4 more
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Food Science of Animal Resources, 2021 Buffalo animals are slaughtered at their early age and carcasses are chilled rapidly which deteriorates its meat quality and decreases the consumer likeliness of buffalo meat.
Muhammad Hayat Jaspal +7 more
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The potential of buffalo as a meat producer
Revista Científica de la Facultad de Ciencias Veterinarias, 2023 The buffalo should not only be recognized for its good production of milk and dairy products. They should also be appreciated for converting forage into quality meat and their use as a work animal. To evaluate the potential of the buffalo as a meat-producing animal, 181 Murrah buffaloes weaned between 9 and 9.5 months of age with an average of 188 ± 10
openaire +2 more sources
The buffalo supply chain in northeast of Brazil
Revista Científica, 2023 Studies and analyses of supply chains make it possible to assess the different approaches such as technologies ,public and private policies, business strategies, and new arrangements and to identify the issues such as improved performance and ...
Ricardo Alexandre Silva Pessoa +1 more
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