Effect of Carcass Electrical Stimulation and Suspension Methods on Meat Quality Characteristics of Longissimus lumborum of Young Buffalo (Bubalus bubalis) Bulls

Abstract Buffalo animals are slaughtered at their early age and carcasses are chilled rapidly which deteriorates its meat quality and decreases the consumer likeliness of buffalo meat. This study investigated the appropriate methods to prevent the quality deterioration of buffalo meat during chillin...

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Hauptverfasser:	Muhammad Hayat Jaspal, Muawuz Ijaz, Muhammad Junaid Akhtar, Jamal Nasir, Sana Ullah, Iftikhar Hussain Badar, Muhammad Kashif Yar, Arfan Ahmad
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	Springer Nature 2021-01-01
Schriftenreihe:	Food Science of Animal Resources
Schlagworte:	buffalo carcass handling meat quality electrical stimulation suspension methods
Online-Zugang:	https://doi.org/10.5851/kosfa.2020.e70
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