Quality characteristics and ultra structural changes of restructured buffalo meat slices with flaxseed flour as binder: A novel value added technology
KRISHI: Publication and Data Inventory Repository
View Archive InfoField | Value | |
Title |
Quality characteristics and ultra structural changes of restructured buffalo meat slices with flaxseed flour as binder: A novel value added technology
Not Available |
|
Creator |
G.V. Bhaskar Reddy
K. Viswa natha Reddy Amaravathi |
|
Subject |
Buffalo meat
Flaxseed flour Quality characteristics Restructuring Ultra structure |
|
Description |
Not Available
In India, spent buffaloes are the main contributors of meat, which is tough and low priced and poor demand in the market. In this context, a new technological intervention is needed for restructuring of meat to enhance value-added meat production. Accordingly, an investigation was carried out to analyze the efficacy of different levels of flaxseed flour (C, T1, T2, and T3) as a novel binder for making of Restructured Buffalo Meat Slices (RBMS). The results revealed that T3 (RBMS added with 6% flaxseed flour) demonstrated significantly (P Not Available |
|
Date |
2023-05-23T08:49:36Z
2023-05-23T08:49:36Z 2023-02-26 |
|
Type |
Research Paper
|
|
Identifier |
Not Available
2079-052X http://krishi.icar.gov.in/jspui/handle/123456789/77717 |
|
Language |
English
|
|
Relation |
Not Available;
|
|
Publisher |
College of Food and Agriculture, United Arab Emirates University, United Arab Emirates
|
|