Development and Quality evaluation of Cooked Buffalo tripe rolls
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Date
2008-05
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Abstract
Cooked buffalo tripe rolls (BTRs) were prepared from a combination of buffalo tripe (75%) and buffalo meat (25%) by using mincing (M-BTR) and blade tenderization (BT-BTR). They were stored at 4±1 “C
and studied for various physico-chemical, sensory and microbial qualities. Significantly (P< 0.01) higher
pH, shear force value, diameter shrinkage and fat percentage were observed in M-BTR and BT-BTR than
control product (100% minced buffalo meat).
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Keywords
Veterinary Science, Meat Science and Technology