Buffalo Meat Processing and Value Addition

Author:

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

Publisher

Springer Nature Singapore

Reference39 articles.

1. Ahamed ME, Anjaneyulu ASR, Sathu T, Thomas R (2007) Effect of different binders on the quality of enrobed buffalo meat cutlets and their shelf-life at refrigeration storage (4±1 °C). Meat Sci 75(3):451–459

2. Ahmad S, Srivastava PK (2007) Quality and shelf life evaluation of fermented sausages of buffalo meat with different levels of heart and fat. Meat Sci 75(4):603–609

3. Ahmad SR, Sharma BD, Irshad A, Ranjan RK, Malav OP, Suman T (2020) Effect of aerobic storage conditions on the quality of functional restructured buffalo meat fillets enriched with natural sources of dietary fibers and antioxidant components. J Food Proc Pres 45(3):1–8

4. Anjaneyulu ASR, Sharma N, Kondaiah N (1988) Effect of salt and phosphate preblending on quality of buffalo meat during frozen storage and acceptability of patties. Ind J Meat Sci Technol 1(2):1–4

5. Anjaneyulu ASR, Sharma N, Kondaiah N (1989) Evaluation of salt, polyphosphates and their blends at different levels on physicochemical properties of buffalo meat and patties. Meat Sci 25:293–306

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