Results 31 to 40 of about 9,011 (188)
Effect of higher temperature exposure on physicochemical properties of frozen buffalo meat [PDF]
Veterinary World, 2014 Aim: The aim was to study the changes in various physicochemical parameters of frozen buffalo meat undergone temperature abuse at two different isothermal storage temperatures (37±1°C, 25±1°C) using a simulated model.
M. R. Vishnuraj +2 more
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Agriculture, 2021 Research on diet effects on buffalo meat quality may be critical to assess its possible consumption benefits in human nutrition. This study investigated, in growing buffalo bulls, the effects of two diets differing in total fat content and fatty acid ...
Piera Iommelli +8 more
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Physicochemical and Organoleptic Quality of Buffalo Meat Patty with Fenugreek (Trigonella foecum graecum) Addition [PDF]
BIO Web of ConferencesFenugreek is often used as a spice to add flavour to dishes. Fenugreek seeds also contain protein, fibre, stabilising power, and emulsifiers that can be used to improve the quality of processed meat products.
Patriani Peni +2 more
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Relation of postmortem protease activity to tenderness in buffalo meat and Brahman beef
Italian Journal of Animal Science, 2010 We previously showed that meat from crossbred water buffalo had significantly higher tenderness than beef from crossbred Brahman cattle of the same age, gender, and diet.
M. Hirabayashi +9 more
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Association of DGAT1 With Cattle, Buffalo, Goat, and Sheep Milk and Meat Production Traits
Frontiers in Veterinary Science, 2021 Milk fatty acids are essential for many dairy product productions, while intramuscular fat (IMF) is associated with the quality of meat. The triacylglycerols (TAGs) are the major components of IMF and milk fat.
Muhammad Zahoor Khan +9 more
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Buffalo meat quality, processing, and marketing: harnessing its benefits and nutraceutical potential
Revista Científica, 2023 Buffalo meat production is growing in different countries also because buffalo products exhibit some positive characteristics for human health compared to red meats from other species. However, meat quality is also defined by organoleptic aspects.
Sebastiana Failla
doaj
Agribusiness, EarlyView.ABSTRACT Rural farm households continue to face significant risks from climate change, resulting in many of them diversifying their livelihood sources into other income‐generating activities to increase their incomes and improve food and nutrition security. In this study, we examine the drivers and impact of farm households' participation in livelihood
Mahwish Arshad, Awudu Abdulai
wiley +1 more source
QUALITY OF BUFFALOE’S MEAT INFESTED WITH SARCOCYSTIS [PDF]
Kafrelsheikh Veterinary Medical Journal, 2009 Although buffaloes meat is one of the most important sources ofanimal protein for a wide range of consumers, unfortunately there is awide spread of Sarcocysts in their meat, such infestation often resultsin much economic losses in addition to it is possible zoonosis tohuman. The study planned to investigate the possible additionalharmful effect of such
Nader Mostafa, S.A. Yasein
openaire +1 more source
American Journal of Agricultural Economics, EarlyView.Abstract Our general interest is in global trade loss from livestock pathogens, specifically exports. We adopt a causal inference approach that considers animal disease outbreaks over time as non‐staggered binary treatments with the potential for switching in (infection) and out of treatment (recovery) within the sample period. The outcome evolution of
Mohammad Maksudur Rahman +1 more
wiley +1 more source
SOCIO-PERSONAL PROFILE OF BUFFALO KEEPERS OF KOLE LANDS OF THRISSUR DISTRICT, KERALA [PDF]
Journal of Veterinary and Animal Sciences, 2019 The present study was conducted among milch and meat buffalo keepers of the Thrissur kole lands, Kerala. Snow ball sampling was used to select 100 respondents, 50 each the from North and South koles.
Sruthy K. Mohan +4 more
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