Anandh, M. AnnaRadha, K.Lakshmanan, V.Mendiratta, S.K.TANUVAS2018-07-042018-07-042008-05http://krishikosh.egranth.ac.in/handle/1/5810056990Cooked 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).en-USVeterinary ScienceMeat Science and TechnologyArticle