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/123456789/11648| Title: | Effect of ammonium hydroxide and salt on color stability and lipid oxidation of raw ground buffalo meat under vacuum packaging. |
| Other Titles: | Not Available |
| Authors: | Naveena B.M, Muthukumar M, Sen A.R, Vaithiyanathan S, Babji Y Ramakrishna C and Kiran M |
| 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: | 2013-12-31 |
| Project Code: | Not Available |
| Keywords: | ammonium hydroxide salt color stability lipd oxidation rao ground buffalo meat vacuum packaging |
| Publisher: | Elsevier |
| Citation: | Not Available |
| Series/Report no.: | Not Available; |
| Abstract/Description: | 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. |
| Description: | Not Available |
| ISSN: | Not Available |
| Type(s) of content: | Article |
| Sponsors: | Not Available |
| Language: | English |
| Name of Journal: | Journal of Meat Science |
| NAAS Rating: | 4.7 |
| Volume No.: | 9(1) |
| Page Number: | 21-26 |
| Name of the Division/Regional Station: | Not Available |
| Source, DOI or any other URL: | Not Available |
| URI: | http://krishi.icar.gov.in/jspui/handle/123456789/11648 |
| 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.