PHYSICO-CHEMICAL, MICROBIOLOGICAL AND ORGANOLEPTIC CHARACTERISTICS OF VALUE ADDED BUFFALO MEAT LOAVES PACKED AND STORED UNDER CHILLER STORAGE
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Date
2014
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Abstract
Emulsion based value added buffalo meat loaves were prepared using different binders and low Value
meat including offal meat to assess the physico-chemical [pH, Hunter's colour a*, L* and b’* values, Shear
Force Value (SFV), Thio-barbit-uric Acid Number (TBA No) and Tyrosine Value (TV)], microbiological