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Article: New food science study findings recently were reported by G. Kandeepan and co-researchers.
- Article from:
- Food Weekly News
- Article date:
- November 19, 2009
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"Scientific investigation on the quality changes of processed meat products will boost and sustain the meat production and utilization in buffalo abundant countries. A programme was undertaken to compare the quality of buffalo meat patties made from intensively reared young male, semi extensively reared spent male and female groups and stored at refrigeration temperature (4 +/- 1 degrees C)," investigators in Bareilly, India report.
"Buffalo meat patties were evaluated for shelf life attributes by analysing the changes in physicochemical, microbiological and sensory attributes. The overall acceptability of patties was better in spent buffalo group than young male ...