Effect of blade tenderization and sodium bicarbonate on quality of buffalo rumen meat

Journal of Food Science and Technology

Volumn 44, Issue 4, 2007, Pages 437-439

  Anna Anandh, M ^a   Lakshmanan, V ^a   Radha, K ^a   Singh, R P ^a   Mendiratta, S K ^a   Anjaneyulu, A S R ^a  

^a INDIAN VETERINARY RESEARCH INSTITUTE   (India)

Author keywords

Blade tenderization; Buffalo rumen meat; By products; Quality; Sodium bicarbonate; Tripe

Indexed keywords

COLLAGEN; SODIUM COMPOUNDS;

BLADE TENDERIZATION; BUFFALO RUMEN MEAT; COOKING LOSS (CL); SODIUM BICARBONATE; WATER HOLDING CAPACITY (WHC);

MEATS;

EID: 34250614225     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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