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Efficacy of different marinades on tenderness and overall quality of buffalo meat [electronic resource].

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Kassem, Gehan M

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Language: English Summary language: Arabic Description: p.110-125Other title:

تأثير طرق التمليح المختلفة على جودة اللحم الجاموسى [Added title page title]

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Assiut veterinary medical journal, 2009 v. 55 (121) [electronic resource].

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In: Assiut Veterinary Medical Journal 2009.v.55(121)Summary: 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).

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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).

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