Investigating the impact of sous vide cooking on the eating quality of spent buffalo (BUBALUS BUBALIS) meat
Ihtesham ul Haq, Bilal Asghar, Adeel Manzoor, Sher Ali, Kashif Nauman, Sohail Ahmad, David Hopkins, Jamal Nasir
Topics & Concepts
TendernessBubalusFood scienceChemistryMyofibrilWater buffaloWater holding capacityConnective tissueSous videAnimal scienceBiochemistryBiologyVeterinary medicineMedicineGeneticsEcologyMeat and Animal Product QualityBee Products Chemical AnalysisSensory Analysis and Statistical Methods