Myofibril Fragmentation Index as an Immediate Postmortem Predictor of Buffalo Meat Tenderness
| Autor: | George T. Oommen, Kavitha Rajagopal |
|---|---|
| Rok vydání: | 2014 |
| Předmět: |
musculoskeletal diseases
Meat packing industry business.industry General Chemical Engineering food and beverages Objective method General Chemistry humanities Tenderness Meat tenderness Longissimus Animal science medicine Cooked meat medicine.symptom skin and connective tissue diseases Myofibril business Food Science Buffalo meat |
| Zdroj: | Journal of Food Processing and Preservation. 39:1166-1171 |
| ISSN: | 0145-8892 |
| DOI: | 10.1111/jfpp.12331 |
| Popis: | 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 as a predictor of cooked buffalo meat tenderness. The study revealed a significant positive correlation (P |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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