Effect of incorporation of calcium lactate on physico-chemical, textural, and sensory properties of restructured buffalo meat loaves

AIM: The present study was conducted to develop a functional meat product by fortifying calcium (in the form of calcium lactate) with restructured buffalo meat loaf (RBML). MATERIALS AND METHODS: Deboned buffalo meat obtained from the carcass of adult female buffalo within 5-6 h of slaughter and sto...

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Detalles Bibliográficos
Autores principales: Irshad, A., Sharma, B. D., Ahmed, S. R., Talukder, S., Malav, O. P., Kumar, Ashish
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Veterinary World 2016
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4819365/
https://www.ncbi.nlm.nih.gov/pubmed/27051201
http://dx.doi.org/10.14202/vetworld.2016.151-159

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4819365/
https://www.ncbi.nlm.nih.gov/pubmed/27051201
http://dx.doi.org/10.14202/vetworld.2016.151-159

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