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- Title
Effect of packaging and aging time on shelf-life of buffalo meat compared to yak and beef meat.
- Authors
Ficco, A.; Conto, M.; Ballico, S.; Ficco, G.; Failla, S.; Borghese, A.
- Abstract
The experiment was carried out on Longissimus thoracis muscle of three species: buffalo, yak and maremmana beef; it stored by two different kinds of packaging: modified atmosphere (MAP) and vacuum-packaging (VP). Samples were analyzed at three different conservation times. The metmyoglobin percentage of buffalo meat was the highest (20.08% buffalo vs 14.09% yak and 15.04% beef) and it quickly increased during storage, moreover a lower difference between storage times and species was found in VP. Buffalo meat showed the highest levels of TBArs compared to other species both in MAP (1.675 mg /g buffalo vs 0.847 mg /g beef and 0.645 mg /g yak), while in VP did not show conservation problems.
- Subjects
BUFFALO meat; CATTLE industry; YAK; MEAT industry; WATER buffalo; BEEF packers; CATTLE carcasses; MEAT marketing; MEAT packing houses; MARKETING; PHYSIOLOGY
- Publication
Revista Veterinaria, 2010, Vol 21, Issue 1, p506
- ISSN
1668-4834
- Publication type
Article