Effect of Carcass Electrical Stimulation and Suspension Methods on Meat Quality Characteristics of Longissimus lumborum of Young Buffalo (Bubalus bubalis) Bulls-Reference-Cited by-同舟云学术

Effect of Carcass Electrical Stimulation and Suspension Methods on Meat Quality Characteristics of Longissimus lumborum of Young Buffalo (Bubalus bubalis) Bulls

Published:2021-01 Issue:1 Volume:41 Page:34-44
ISSN:2636-0772
Container-title:Food Science of Animal Resources
language:en
Short-container-title:Food Sci Anim Resour

Author:

Jaspal Muhammad Hayat^ORCID,Ijaz Muawuz^ORCID,Akhtar Muhammad Junaid^ORCID,Nasir Jamal^ORCID,Ullah Sana^ORCID,Badar Iftikhar Hussain^ORCID,Yar Muhammad Kashif^ORCID,Ahmad Arfan^ORCID

Publisher

Korean Society for Food Science of Animal Resources

Subject

Animal Science and Zoology,Food Science

Link

http://www.kosfaj.org/download/download_pdf?doi=10.5851/kosfa.2020.e70

Reference33 articles.

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2. Pelvic suspension improves quality characteristics in M. semimembranosus from Swedish dual purpose young bulls;Ahnström;Meat Sci,2006

3. Effects of pelvic suspension of beef carcasses on quality and physical traits of five muscles from four gender: Age groups;Ahnström;Meat Sci,2012

4. Effect of muscle stretching on meat quality of Biceps femoris from beef;Bayraktaroglu;Meat Sci,2011

5. Buffalo: Black gold of Pakistan;Bilal;Livest Res Rural Dev,2006

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