KRISHI
ICAR RESEARCH DATA REPOSITORY FOR KNOWLEDGE MANAGEMENT
(An Institutional Publication and Data Inventory Repository)
"Not Available": Please do not remove the default option "Not Available" for the fields where metadata information is not available
"1001-01-01": Date not available or not applicable for filling metadata infromation
"1001-01-01": Date not available or not applicable for filling metadata infromation
Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/6997| Title: | Effect of age and gender on the processing characteristics of buffalo meat |
| Other Titles: | Not Available |
| Authors: | Kandeepan G Anjaneyulu A.S.R Kondaiah N Mendirayya S.K. Lakshmanan V |
| ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
| Author's Affiliated institute: | ICAR::National Research Centre on Meat, Hyderabad |
| Published/ Complete Date: | 2009-12-31 |
| Project Code: | Not Available |
| Keywords: | age gender characteristics buffalo meat |
| Publisher: | ScienceDirect |
| Citation: | Not Available |
| Series/Report no.: | Not Available; |
| Abstract/Description: | Comparison of processing characteristics of meat from young male, spent male and spent female buffaloes was made to find the suitability of the meat for developing ready to eat meat products. Intensively reared young male buffalo meat showed higher moisture, collagen solubility, sarcomere length, myofibrillar fragmentation index and water holding capacity than meat from the other animals. A higher pH, total meat pigments, salt soluble protein, emulsifying capacity and lower collagen solubility were observed in spent male buffalo meat. Spent female buffalo meat had higher fat, total collagen, muscle fibre diameter and shear force value. Sensory evaluation of pressure cooked meat chunks indicated a marked toughness in spent male and female buffalo meat samples. These results suggest that young male buffalo meat is more suitable for processing in chunks and spent male and female buffalo meat is more suitable for processing in smaller particles. |
| Description: | Not Available |
| ISSN: | Not Available |
| Type(s) of content: | Article |
| Sponsors: | Not Available |
| Language: | English |
| Name of Journal: | Meat Science |
| NAAS Rating: | 9.64 |
| Volume No.: | 83(1) |
| Page Number: | 10-14 |
| Name of the Division/Regional Station: | Not Available |
| Source, DOI or any other URL: | https://doi.org/10.1016/j.meatsci.2009.03.003 |
| URI: | http://krishi.icar.gov.in/jspui/handle/123456789/6997 |
| Appears in Collections: | AS-NRCMeat-Publication |
Files in This Item:
There are no files associated with this item.
Items in KRISHI are protected by copyright, with all rights reserved, unless otherwise indicated.