Effect of curing, antioxidant treatment, and smoking of buffalo meat on ph, total plate count, sensory characteristics, and shelf life during refrigerated storage

International Journal of Food Properties

Volumn 8, Issue 1, 2005, Pages 139-150

  Ahmad, S ^a   Anzar, A ^a   Srivastava, A K ^a   Srivastava, P K ^a  

^a ALIGARH MUSLIM UNIVERSITY   (India)

Author keywords

Antioxidant; Curing; Sensory characteristics; Shelf life; Smoking; Total plate count

Indexed keywords

ANTIOXIDANTS; CURING; LOW DENSITY POLYETHYLENES; PH EFFECTS; PHENOLS; SMOKE; SODIUM CHLORIDE; SODIUM COMPOUNDS;

SENSORY CHARACTERISTICS; SHELF LIFE; THIOBARBITURIC ACID REACTING SUBSTANCES (TBARS); TOTAL PLATE COUNT;

MEATS;

EID: 14844367049     PISSN: 10942912     EISSN: None     Source Type: Journal    
DOI: 10.1081/JFP-200048028     Document Type: Article

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