ShareEffect of freezing, thawing and frozen storage on physico-chemical and sensory characteristics of buffalo meat.
Author(s) : ZIAUDDIN K. S., MAHENDRAKAR N. S., RAO D. N., AMLA B. L.
Type of article: Article
Summary
Influence of freezing method (plate or tunnel), thawing technique, and of 1- to 3-month storage time at -15 deg C, on the pH, dripping losses, water retention capacity, TBA index, cooking losses, tyrosine index, thermostability, rheological properties and organoleptic properties of buffalo meat.
Details
- Original title: Effect of freezing, thawing and frozen storage on physico-chemical and sensory characteristics of buffalo meat.
- Record ID : 1994-3010
- Languages: English
- Source: Meat Sci. - vol. 35 - n. 3
- Publication date: 1993
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