Quality Attributes Of Electrically Stimulated Buffalo Meat

Language: English

Published by LAP LAMBERT Academic Publishing Sep 2013, 2013

3659458635 / 9783659458637

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Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermanyBuchWeltWeit Ludwig Meier e.K.

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This item is printed on demand - it takes 3-4 days longer - Neuware -India ranks first in the world for buffalo population and about two third of meat produced is contributed by buffalo and white cattle. Due to ban/restriction on white cattle slaughter, buffaloes have emerged as the major meat animals. In the year 2011-12, buffalo meat export touched Rs. 13,725 crores. To face stiffer competition from the well established meat exporting countries, Indian meat industry has to provide the products of uniform and predictable qualities. Tenderness is of major concern to the meat industry. Tenderness is influenced by age of the animals, course of rigor mortis and pre and post slaughter handling of meat. Among the techniques investigated to improve meat tenderness, the electrical stimulation is a simple, low cost technology and does not involve incorporation of any chemicals or additive elements. Further, it requires very little time and does not detract the carcass appearance. Most of the work on electrical stimulation have remained confined to lamb and beef carcasses. Hence, this study was carried out with the objectives of determining the time course of rigor mortis, tenderness and microbial quality of electrically stimulated buffalo meat. 84 pp. Englisch.…

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Bibliographic details

Title
Quality Attributes Of Electrically Stimulated Buffalo Meat
Author
Muthupalani Muthukumar
Publisher
LAP LAMBERT Academic Publishing Sep 2013
Publication year
2013
Condition
Neu
Binding
Taschenbuch
Language
English
ISBN 10
3659458635
ISBN 13
9783659458637
Item weight
143 grams
Dimensions
220x150x6 mm

BuchWeltWeit Ludwig Meier e.K.

Bergisch Gladbach, Germany

5-star seller

AbeBooks seller since January 11, 2012

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BuchWeltWeit Ludwig Meier e.K.

Germany