Myofibril Fragmentation Index as an Immediate Postmortem Predictor of Buffalo Meat Tenderness
Author:
Affiliation:
1. Veterinary Dispensary Parambilpeedika; Animal husbandry Department; Malappuram Kerala 676317 India
2. Department of Livestock Products Technology; College of Veterinary and Animal Sciences; Thrissur Kerala India
Funder
College of Veterinary & Animal Sciences
Kerala Agricultural University
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12331/fullpdf
Reference39 articles.
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3. Assessment of breed type and ageing time effects on beef meat quality using two different texture devices;Campo;Meat Sci.,2000
4. Consumer acceptance of calcium chloride marinated top loin steaks;Carr;J. Anim. Sci.,2004
5. Relationship of myofibril fragmentation index to certain chemical, physical and sensory characteristics of bovine longissimus muscle;Culler;J. Food Sci.,1978
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