Effect of Carcass Electrical Stimulation and Suspension Methods on Meat Quality Characteristics of Longissimus lumborum of Young Buffalo (Bubalus bubalis) Bulls

Buffalo animals are slaughtered at their early age and carcasses are chilled rapidly which deteriorates its meat quality and decreases the consumer likeliness of buffalo meat. This study investigated the appropriate methods to prevent the quality deterioration of buffalo meat during chilling. Twenty...

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Detalles Bibliográficos
Autores principales: Jaspal, Muhammad Hayat, Ijaz, Muawuz, Akhtar, Muhammad Junaid, Nasir, Jamal, Ullah, Sana, Badar, Iftikhar Hussain, Yar, Muhammad Kashif, Ahmad, Arfan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7810402/
https://www.ncbi.nlm.nih.gov/pubmed/33506215
http://dx.doi.org/10.5851/kosfa.2020.e70

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7810402/
https://www.ncbi.nlm.nih.gov/pubmed/33506215
http://dx.doi.org/10.5851/kosfa.2020.e70

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