PHYSICO-CHEMICAL, MICROBIOLOGICAL AND ORGANOLEPTIC CHARACTERISTICS OF VALUE ADDED BUFFALO MEAT LOAVES PACKED AND STORED UNDER CHILLER STORAGE
Loading...
Date
2014
Journal Title
Journal ISSN
Volume Title
Publisher
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