Effect of comminution temperature on the quality and shelf life of buffalo meat nuggets

Food Chemistry

Volumn 103, Issue 3, 2007, Pages 787-794

  Thomas, R ^a   Anjaneyulu, A S R ^a   Gadekar, Y P ^a   Pragati, H ^a   Kondaiah, N ^a  

^a INDIAN VETERINARY RESEARCH INSTITUTE   (India)

Author keywords

Buffalo meat; Comminution temperature; Nuggets; Quality; Shelf life

Indexed keywords

THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ACIDITY; AEROBIC BACTERIUM; ARTICLE; BACTERIAL COUNT; BUFFALO; COOKING; EMULSION; EVALUATION; FOOD HANDLING; FOOD PRESERVATION; FOOD QUALITY; FOOD SPOILAGE; FOOD STORAGE; FOOD TEXTURE; FORCE; HIGH TEMPERATURE; LOW TEMPERATURE; MARKETING; MEAT; MEAT COMMINUTION; MESOPHILIC BACTERIUM; PH MEASUREMENT; SHEAR STRESS; SHELF LIFE; TEMPERATURE DEPENDENCE; TEMPERATURE SENSITIVITY;

BACTERIA (MICROORGANISMS);

EID: 33847118065     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.09.016     Document Type: Article

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