Zobrazeno 1 - 4
of 4
pro vyhledávání: '"George T. Oommen"'
Publikováno v:
Duck Production and Management Strategies ISBN: 9789811660993
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3fba29b710c183f7b16db620beecea67
https://doi.org/10.1007/978-981-16-6100-6_12
https://doi.org/10.1007/978-981-16-6100-6_12
Autor:
Magna Thomas, George. T. Oommen
Publikováno v:
Journal of Veterinary and Animal Sciences, Vol 38, Iss 1, Pp 74-75 (2007)
The work is aimed at the evaluation of certain carcass characteristics like slaughter weight, hot carcass weight, dressing percentage, hot boned meat yield percentage and meat: bone ratio of Large White Yorkshire (LWY) and Desi Pigs (DP) belonging t
Externí odkaz:
https://doaj.org/article/cf116bfc4d9a4daca795cff2ae6a1510
Publikováno v:
Nutrition & Food Science. 45:20-38
Purpose – This study aims to assess the effects of calcium chloride marination on buffalo meat tenderness, instrumental color and palatability traits and to compare the effects with that of aging, so as to suggest a cost-effective tenderizing metho
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9f33490d2d9d1db1429844da5d1eeada
https://doi.org/10.1108/nfs-06-2014-0058
https://doi.org/10.1108/nfs-06-2014-0058
Autor:
George T. Oommen, Kavitha Rajagopal
Publikováno v:
Journal of Food Processing and Preservation. 39:1166-1171
A study was undertaken to compare and correlate the myofibril fragmentation index (MFI) of fresh buffalo longissimus steaks with Warner-Bratzler shear force (WBSF) and the subjective measurement of overall tenderness to suggest the suitability of MFI
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a5ed393d29e50115f3e4e95ed3fbe149
https://doi.org/10.1111/jfpp.12331
https://doi.org/10.1111/jfpp.12331