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Quality characteristics and ultra structural changes of restructured buffalo meat slices with flaxseed flour as binder: A novel value added technology

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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