Observation on some chemical and physical characteristics of buffalo meat.

Ziauddin, K. S. and Mahendrakar, N. S. and Rao, D. N. and Ramesh, B. S. and Amla, B. L. (1994) Observation on some chemical and physical characteristics of buffalo meat. Meat Science, 37 (1). pp. 103-114.

PDF Meat Science 37 (1994) 103-113.pdf - Published Version Restricted to Registered users only Download (562kB) | Request a copy

Abstract

Proximate composition, sarcoplasmic and myofibrillar protein fractions of buffalo meat were similar to those of beef Buffalo meat was also rich in lysine. Meat from young animals had a lower collagen content than that from old ones. As the temperature of holding the carcasses was increased, the rate of pH fall was faster. Meat from stressed animals showed a higher ultimate pH. Percentage of cooking loss and thermal shrinkage was higher in muscles of old animals than in young ones, which probably reflected the poor condition of the older animals. Meat cooked by pressure cooking showed lower Warner-Bratzler shear values as compared with meat cooked in boiling water.

Item Type:	Article
Uncontrolled Keywords:	Buffalo meat, chemical composition
Subjects:	600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Meat
Divisions:	Meat Fish and Poultry Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	06 Mar 2018 10:38
Last Modified:	06 Mar 2018 10:38
URI:	http://ir.cftri.res.in/id/eprint/4776

Actions (login required)

View Item