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Comparison of hurdle treatments for buffalo meat
International Journal of Food Science & Technology, 2010SummaryThree 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, 1985A 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 +4 more
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Protein and peptides profiles in Buffalo meat
2005E' stata studiata la componente proteica e peptidica della carne di ...
TRANI A +6 more
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Prevalence of Multidrug-Resistant Salmonella enterica Serovars in Buffalo Meat in Egypt
Foods, 2022Raúl Pascalau +2 more
exaly
Effects of Bypass Fat on Buffalo Carcass Characteristics, Meat Nutrient Contents and Profitability
Animals, 2021Anuraga Jayanegara +2 more
exaly