Properties of raw meat and meat curry from spent goat in relation with post-mortem handling conditions

Food Science and Technology International

Volumn 19, Issue 2, 2013, Pages 187-193

  Narayan, Raj ^a   Mendiratta, S K ^a   Mane, B G ^a  

^a INDIAN VETERINARY RESEARCH INSTITUTE   (India)

Author keywords

functional properties; handling conditions; meat curry; post slaughter; sensory attributes; Spent goat meat

Indexed keywords

FUNCTIONAL PROPERTIES; GOAT MEAT; HANDLING CONDITIONS; POST-SLAUGHTER; SENSORY ATTRIBUTES;

MEATS; MOISTURE DETERMINATION;

THERMAL PROCESSING (FOODS);

CAPRA HIRCUS;

WATER;

AGING; ANIMAL; ARTICLE; COOKING; FOOD HANDLING; FOOD QUALITY; GOAT; MEAT; METHODOLOGY; PH; PHYSICAL CHEMISTRY; REPRODUCTION; SENSATION; SKELETAL MUSCLE; TEMPERATURE; ULTRASTRUCTURE;

AGING; ANIMALS; COOKING; FOOD HANDLING; FOOD QUALITY; GOATS; HYDROGEN-ION CONCENTRATION; MEAT; MUSCLE FIBERS, SKELETAL; PHYSICOCHEMICAL PHENOMENA; REPRODUCTION; SENSATION; TEMPERATURE; WATER;

MLCS; MLOWN;

EID: 84875713788     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013212442195     Document Type: Article

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