EFFICACY OF DIFFERENT MARINADES ON TENDERNESS AND OVERALL QUALITY OF BUFFALO MEAT

Sensory, Chemical and Histological Assessment of Meat Quality as Tenderized by Papain and Oryzae Proteases

EFFECT OF SODIUM CHLORIDE SODIUM NITRITE AND ASCORBIC ACID ON THE MICROBIOLOGICAL QUALITY OF SUN-DRIED AND FREEZE-DRIED BUFFALO MEAT

Effect of the method of cooking on selected physico-chemical characteristics of buffalo Semitendinosus muscle biomarinaded by Lactococcus cremoris and Lactobacillus helveticus

Tenderization of Camel Meat by Alkaline and Acidic Proteases from Mullet (Mugil cephalus) Viscera

EFFECT OF DEHYDRATION AND PRESERVATIVES ON PHYSICOCHEMICAL PROPERTIES OF SUN-DRIED AND FREEZE-DRIED BUFFALO MEAT

BIOCHEMICAL DIFFERENTIATION BETWEEN FRESH AND THAWED RED BUFFALO MEAT.

Tenderization and fragmentation of myofibrillar proteins in camel semitendinosus muscle of high connective tissue content using proteolytic extract from ginger rhizome and papain

EFFECT OF DIFFERENT MARINATING SOLUTIONS or MICROBIAL GROWTH INHIBITION AND QUALITY CHARACTERISTICS IMPROVEMENT OF BEEF SLICES DURING COLD STORAGE

MICROBIAL ASPECTS OF LAMB MEAT TREATED WITH LACTIC AND ACETIC ACIDS