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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...
Autores principales: | Irshad, A., Sharma, B. D., Ahmed, S. R., Talukder, S., Malav, O. P., Kumar, Ashish |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Veterinary World
2016
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Materias: | |
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 |
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