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http://krishi.icar.gov.in/jspui/handle/123456789/11648Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Naveena B.M, Muthukumar M, Sen A.R, Vaithiyanathan S, Babji Y Ramakrishna C and Kiran M | en_US |
| dc.date.accessioned | 2018-11-17T04:40:26Z | - |
| dc.date.available | 2018-11-17T04:40:26Z | - |
| dc.date.issued | 2013-12-31 | - |
| dc.identifier.citation | Not Available | en_US |
| dc.identifier.issn | Not Available | - |
| dc.identifier.uri | http://krishi.icar.gov.in/jspui/handle/123456789/11648 | - |
| dc.description | Not Available | en_US |
| dc.description.abstract | This study was conducted to unravel the effect of blade tenderization on physico-chemical and ultrastructuralproperties of spent hen meat. The Pectoralis major muscles subjected to blade tenderization (BT) and non-treatedcontrol were evaluated for pH, water-holding capacity (WHC), collagen content, collagen solubility, protein solubility(sarcoplasmic, myofibrillar and total proteins), muscle fibre diameter and sodium dodecyl sulphate-polyacrylamidegel electrophoresis (SDS-PAGE). Cooked meat chunks were also evaluated for Warner-Bratzler shear force (WBSF)values. The results indicated a significant increase in WHC and collagen solubility in blade tenderized meat chunks.There was a significant (p<0.01) reduction in WBSF for blade tenderized meat chunks compared to controls. TheSDS-PAGE photographs revealed no change in the band intensity of blade tenderized and control meatchunks.Transmission electron microscopy (TEM) photographs also revealed extensive myofibrillar breakage inblade tenderized sample compared to control. | en_US |
| dc.description.sponsorship | Not Available | en_US |
| dc.language.iso | English | en_US |
| dc.publisher | Elsevier | en_US |
| dc.relation.ispartofseries | Not Available; | - |
| dc.subject | ammonium hydroxide salt color stability lipd oxidation rao ground buffalo meat vacuum packaging | en_US |
| dc.title | Effect of ammonium hydroxide and salt on color stability and lipid oxidation of raw ground buffalo meat under vacuum packaging. | en_US |
| dc.title.alternative | Not Available | en_US |
| dc.type | Article | en_US |
| dc.publication.projectcode | Not Available | en_US |
| dc.publication.journalname | Journal of Meat Science | en_US |
| dc.publication.volumeno | 9(1) | en_US |
| dc.publication.pagenumber | 21-26 | en_US |
| dc.publication.divisionUnit | Not Available | en_US |
| dc.publication.sourceUrl | Not Available | en_US |
| dc.publication.authorAffiliation | ICAR::National Research Centre on Meat, Hyderabad | en_US |
| dc.ICARdataUseLicence | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf | en_US |
| dc.publication.naasrating | 4.7 | en_US |
| Appears in Collections: | AS-NRCMeat-Publication | |
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