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- W2029334674 abstract "After thawing, the meat of beef calves (Italian Frisian breed) and buffalo calves (Mediterranean breed) slaughtered at 4, 8 and 12 months of age was examined. Both the pH and the thawing loss confirmed that the meat of buffalo calves is more suitable for preservation by freezing. With increased age and time of exposure to air the lightness of the non-renewed surface was reduced. The lightness of the fresh cut surface remained stable in the various thawing phases though it was less in the older animals. The a(∗) index increased with animal age but decreased during the 4 days post-thawing. The fresh cut surface of buffalo meat from calves slaughtered at 4 and 8 months was not darker than beef slaughtered at the same age. On the contrary at 12 months of age, the buffalo meat had a lower redness index than beef and a higher haematin concentration." @default.
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- W2029334674 date "2007-06-01" @default.
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- W2029334674 title "Some qualitative and chromatic aspects of thawed buffalo (Bubalus bubalis) meat" @default.
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- W2029334674 doi "https://doi.org/10.1016/j.meatsci.2006.12.003" @default.
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