Effect of ammonium hydroxide on ultrastructure and tenderness of buffalo meat

Meat Science

Volumn 88, Issue 4, 2011, Pages 727-732

  Naveena, B M ^a   Kiran, M ^b   Reddy, K Sudhakar ^b   Ramakrishna, C ^a   Vaithiyanathan, S ^a   Devatkal, Suresh K ^c  

^a National Research Centre on Meat   (India)

^b Pandit Deen Dayal Upadhayay Pashu Chikitsa Vigyan Vishwa Vidyalaya Evum Go Anusandhan Sansthan   (India)

^c CENTRAL INSTITUTE OF POST HARVEST ENGINEERING AND TECHNOLOGY   (India)

Author keywords

Ammonium hydroxide; Buffalo meat; Tenderness; Ultrastructure

Indexed keywords

AMMONIUM HYDROXIDE; BICEPS FEMORIS; BUFFALO MEAT; COOKING YIELD; DISTILLED WATER; EXTRACTABILITY; MUSCLE FIBER; MUSCLE PROTEINS; PROTEIN BANDS; SCANNING AND TRANSMISSION ELECTRON MICROSCOPY; SHEAR FORCE; SOLUBLE PROTEINS; TENDERNESS; ULTRASTRUCTURAL STUDY; ULTRASTRUCTURE; WATER HOLDING CAPACITY;

CHEMICAL ANALYSIS; MEATS; MUSCLE; PROTEINS; TRANSMISSION ELECTRON MICROSCOPY;

AMMONIUM COMPOUNDS;

AMMONIUM HYDROXIDE; FOOD ADDITIVE; HYDROXIDE; MUSCLE PROTEIN;

ANIMAL; ARTICLE; BUFFALO; DRUG EFFECT; ELECTRON TOMOGRAPHY; FOOD HANDLING; MEAT; METABOLISM; METHODOLOGY; PH; SALT INTAKE; SKELETAL MUSCLE; ULTRASTRUCTURE;

ANIMALS; BUFFALOES; ELECTRON MICROSCOPE TOMOGRAPHY; FOOD ADDITIVES; FOOD HANDLING; HYDROGEN-ION CONCENTRATION; HYDROXIDES; MEAT; MUSCLE PROTEINS; MUSCLE, SKELETAL; SODIUM CHLORIDE, DIETARY;

EID: 79955017810     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.03.005     Document Type: Article

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