Chilling, Freezing, and Other Preservation Methods of Buffalo Meat-Reference-Cited by-同舟云学术

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Chilling, Freezing, and Other Preservation Methods of Buffalo Meat

Published:2022 Issue: Volume: Page:93-111
ISSN:
Container-title:Asiatic Water Buffalo
language:
Short-container-title:

Author:

Maheswarappa Naveena B.,Muthupalani Muthukumar,Mohan Kiran,Banerjee Rituparna,Sen Arup Ratan,Barbuddhe Sukhdeo B.

Publisher

Springer Nature Singapore

Link

https://link.springer.com/content/pdf/10.1007/978-981-19-2619-8_9

Reference39 articles.

1. Ahmad S, Anzar A, Srivastava AK, Srivastava PK (2005) Effect of curing, antioxidant treatment and smoking of buffalo meat on pH, total plate count, sensory characteristics, and shelf life during refrigerated storage. Int J Food Prop 8:139–150

2. Ahmad M, John S, Bosco D, Ahmad S (2017) Evaluation of shelf life of retort pouch packaged Rogan josh, a traditional meat curry of Kashmir, India. Food Pack Shelf Life 12:76–82

3. Beaufort A, Cardinal M, Le-Bail A, Midelet-Bourdin G (2009) The effects of super chilled storage at −2 degrees C on the microbiological and organoleptic properties of cold-smoked salmon before retail display. Intern J Refr 32:1850–1857

4. Banerjee R, Naveena BM (2019) Superchilling of muscle foods: potential alternative for chilling and freezing. Crit Rev Food Sci Nutr 59(8):1256–1263

5. Belcher JN (2006) Industrial packaging developments for the global meat market. Meat Sci 74:143–148

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