Share

Effect 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

Links


See other articles in this issue (2)
See the source

Indexing