Efficacy of different marinades on tenderness and overall quality of buffalo meat
Kassem, Gehan M.
Efficacy of different marinades on tenderness and overall quality of buffalo meat [electronic resource]. تأثير طرق التمليح المختلفة على جودة اللحم الجاموسى. - p.110-125.
Includes reference.
This study was conducted to improve tenderness and overall quality of less tender buffalo meat using different marinades. Semitendenosus muscles from 2-3 years old bull buffaloes were cut into chunks 3 x 3 x 3 cm and marinated with either ginger extract (GE) 1.5% and NaCl 1.5% or lemon juice (LJ) 3% and NaCl 1.5% or Sodium tri-polyphosphate (STPP) 0.4% and NaCl 1.5% or distilled water 20% as control (C) for 24 hours at refrigerator shelf (5°C).
Summary in Arabic.
Buffalo meat
Marinades.
Efficacy of different marinades on tenderness and overall quality of buffalo meat [electronic resource]. تأثير طرق التمليح المختلفة على جودة اللحم الجاموسى. - p.110-125.
Includes reference.
This study was conducted to improve tenderness and overall quality of less tender buffalo meat using different marinades. Semitendenosus muscles from 2-3 years old bull buffaloes were cut into chunks 3 x 3 x 3 cm and marinated with either ginger extract (GE) 1.5% and NaCl 1.5% or lemon juice (LJ) 3% and NaCl 1.5% or Sodium tri-polyphosphate (STPP) 0.4% and NaCl 1.5% or distilled water 20% as control (C) for 24 hours at refrigerator shelf (5°C).
Summary in Arabic.
Buffalo meat
Marinades.