Effect of carnosine preblending on the quality of ground buffalo meat

Food Chemistry

Volumn 97, Issue 3, 2006, Pages 531-538

  Das, Arun K ^a   Anjaneyulu, A S R ^a   Biswas, S ^b  

^a INDIAN VETERINARY RESEARCH INSTITUTE   (India)

^b WEST BENGAL UNIVERSITY OF ANIMAL AND FISHERY SCIENCES   (India)

Author keywords

Carnosine; Ground buffalo meat; Meat quality; Preblending

Indexed keywords

CARNOSINE; METMYOGLOBIN; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ARTICLE; BACTERIAL COUNT; BUFFALO; CARCASS; FOOD QUALITY; FOOD STORAGE; MEAT INDUSTRY; ODOR; PH MEASUREMENT; PROTEIN ANALYSIS; PROTEIN QUALITY; SHELF LIFE; WATER CONTAMINATION;

BACTERIA (MICROORGANISMS);

EID: 29344449338     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.05.034     Document Type: Article

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