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Muthupalani Muthukumar (19 results)
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Quality Attributes Of Electrically Stimulated Buffalo Meat
Language: English
ISBN 10: 3659458635 ISBN 13: 9783659458637
Condition: New.
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Quality Attributes Of Electrically Stimulated Buffalo Meat | Fresh Buffalo Meat Quality Improvement
Language: English
Published by LAP LAMBERT Academic Publishing, 2018
ISBN 10: 3659458635 ISBN 13: 9783659458637
Taschenbuch. Condition: Neu. Quality Attributes Of Electrically Stimulated Buffalo Meat | Fresh Buffalo Meat Quality Improvement | Muthupalani Muthukumar | Taschenbuch | 84 S. | Englisch | 2018 | LAP LAMBERT Academic Publishing | EAN 9783659458637 | Verantwortliche Person für die EU: BoD - Books on Demand, In de Tarpen 42, 22848 Norderstedt, info[at]bod[dot]de | Anbieter: preigu.
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Asiatic Water Buffalo: A Sustainable and Healthy Red Meat Source
Seller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
£ 117.36
£ 11.98 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: New. In.
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Asiatic Water Buffalo: A Sustainable and Healthy Red Meat Source
Seller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
£ 117.36
£ 11.98 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: New. In.
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Condition: New.
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Condition: New.
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Paperback. Condition: Brand New. 166 pages. 9.25x6.10x0.36 inches. In Stock.
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Quality Attributes Of Electrically Stimulated Buffalo Meat
Language: English
Published by LAP LAMBERT Academic Publishing Sep 2013, 2013
ISBN 10: 3659458635 ISBN 13: 9783659458637
Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germany
Seller rating 5 out of 5 stars
Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -India ranks first in the world for buffalo population and about two third of meat produced is contributed by buffalo and white cattle. Due to ban/restriction on white cattle slaughter, buffaloes have emerged as the major meat animals. In the year 2011-12, buffalo meat export touched Rs. 13,725 crores. To face stiffer competition from the well established meat exporting countries, Indian meat industry has to provide the products of uniform and predictable qualities. Tenderness is of major concern to the meat industry. Tenderness is influenced by age of the animals, course of rigor mortis and pre and post slaughter handling of meat. Among the techniques investigated to improve meat tenderness, the electrical stimulation is a simple, low cost technology and does not involve incorporation of any chemicals or additive elements. Further, it requires very little time and does not detract the carcass appearance. Most of the work on electrical stimulation have remained confined to lamb and beef carcasses. Hence, this study was carried out with the objectives of determining the time course of rigor mortis, tenderness and microbial quality of electrically stimulated buffalo meat. 84 pp. Englisch.
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Quality Attributes Of Electrically Stimulated Buffalo Meat
Language: English
Published by LAP LAMBERT Academic Publishing, 2013
ISBN 10: 3659458635 ISBN 13: 9783659458637
Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Muthukumar MuthupalaniDr. Muthupalani Muthukumar is serving as Scientist at National Research Centre on Meat, Hyderabad. He has several national and international research articles, two books and three book chapters to his credit. H.
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Quality Attributes Of Electrically Stimulated Buffalo Meat
Language: English
Published by LAP LAMBERT Academic Publishing Sep 2013, 2013
ISBN 10: 3659458635 ISBN 13: 9783659458637
Seller: buchversandmimpf2000, Emtmannsberg, BAYE, Germany
Seller rating 5 out of 5 stars
Taschenbuch. Condition: Neu. This item is printed on demand - Print on Demand Titel. Neuware -India ranks first in the world for buffalo population and about two third of meat produced is contributed by buffalo and white cattle. Due to ban/restriction on white cattle slaughter, buffaloes have emerged as the major meat animals. In the year 2011-12, buffalo meat export touched Rs. 13,725 crores. To face stiffer competition from the well established meat exporting countries, Indian meat industry has to provide the products of uniform and predictable qualities. Tenderness is of major concern to the meat industry. Tenderness is influenced by age of the animals, course of rigor mortis and pre and post slaughter handling of meat. Among the techniques investigated to improve meat tenderness, the electrical stimulation is a simple, low cost technology and does not involve incorporation of any chemicals or additive elements. Further, it requires very little time and does not detract the carcass appearance. Most of the work on electrical stimulation have remained confined to lamb and beef carcasses. Hence, this study was carried out with the objectives of determining the time course of rigor mortis, tenderness and microbial quality of electrically stimulated buffalo meat.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 84 pp. Englisch.
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Quality Attributes Of Electrically Stimulated Buffalo Meat : Fresh Buffalo Meat Quality Improvement
Language: English
Published by LAP LAMBERT Academic Publishing
ISBN 10: 3659458635 ISBN 13: 9783659458637
Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - India ranks first in the world for buffalo population and about two third of meat produced is contributed by buffalo and white cattle. Due to ban/restriction on white cattle slaughter, buffaloes have emerged as the major meat animals. In the year 2011-12, buffalo meat export touched Rs. 13,725 crores. To face stiffer competition from the well established meat exporting countries, Indian meat industry has to provide the products of uniform and predictable qualities. Tenderness is of major concern to the meat industry. Tenderness is influenced by age of the animals, course of rigor mortis and pre and post slaughter handling of meat. Among the techniques investigated to improve meat tenderness, the electrical stimulation is a simple, low cost technology and does not involve incorporation of any chemicals or additive elements. Further, it requires very little time and does not detract the carcass appearance. Most of the work on electrical stimulation have remained confined to lamb and beef carcasses. Hence, this study was carried out with the objectives of determining the time course of rigor mortis, tenderness and microbial quality of electrically stimulated buffalo meat.
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Quality Attributes Of Electrically Stimulated Buffalo Meat
Language: English
ISBN 10: 3659458635 ISBN 13: 9783659458637
Condition: New. Print on Demand.
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Quality Attributes Of Electrically Stimulated Buffalo Meat
Language: English
ISBN 10: 3659458635 ISBN 13: 9783659458637
Condition: New. PRINT ON DEMAND.
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Asiatic Water Buffalo
Language: English
Published by Springer Nature Singapore, 2023
ISBN 10: 9811926212 ISBN 13: 9789811926211
Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Emphasizes the global need for alternative and sustainable meat sourcesPitches for Low fat and low cholesterol healthier meatsExamines water buffalo meat characteristics, quality, and safety and useful to regulatory bodies for standard sett.
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Asiatic Water Buffalo
Language: English
Published by Springer Nature Singapore, 2022
ISBN 10: 9811926182 ISBN 13: 9789811926181
Gebunden. Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Emphasizes the global need for alternative and sustainable meat sourcesPitches for Low fat and low cholesterol healthier meatsExamines water buffalo meat characteristics, quality, and safety and useful to regulatory bodies for standard sett.
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Condition: New. PRINT ON DEMAND.
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Condition: New. Print on Demand.
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Condition: New. Print on Demand.
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Condition: New. PRINT ON DEMAND.
