Meat and fat characteristics of male buffalo-calves
1985
Rao, V.K. | Anjaneyulu, A.S.R. | Lakshmanan, V. | Sharma, N. | Kondaiah, N. (Indian Veterinary Research Inst., Izatnagar (India))
Male buffalo-calves, 2 years old, reared for meat production were analysed for certain quality parameters of meat and fat. Four muscles, viz Biceps brachii, Longissimus dorsi, Semimembranosus and Psoas, and fat from sternal and scrotal region (external) and kidney and pelvic region (internal) were used. All the muscles differed significantly with respect to moisture, protein, sacroplasmic protein and intramuscular fat content, but the difference in their myofibrillar protein content was not significant. Biceps brachii had a significantly higher intramuscular fat and lower cooking release volume. The shear force value was highest in biceps followed by those semimembranosus, longissimus and psoas muscles. The diameter of the muscle fibres differed significantly in different muscles. The results showed that meat quality characteristics differed from muscle to muscle
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