TAILIEUCHUNG - Quality evaluation of meat from adult male mithun (Bos frontalis)

The present study was conducted to study the physico-chemical and functional properties of mithun (Bos frontalis) meat. Mithun were reared under semi-intensive system at ICARNational Research Centre on mithun farm, Medziphema, Nagaland, India, located between 25º54´30´´ North latitude and 93º44´15´´ East longitude, at an altitude range from 250-300 m mean sea level. Male mithun (age 4-7 years) with good body condition (score 5-6) were selected from the mithun farm which were maintained under similar housing, feeding and other managemental conditions. Mithun meat was obtained from Longissimus dorsi muscle and the physico-chemical characteristics viz., pH, myoglobin, salt soluble protein, water soluble protein; myofibrillar fragmentation index, muscle fibre diameter, shear force and nutritional composition viz., proximate composition, calorific value and functional properties like water holding capacity were studied and was also subjected for sensory evaluation. The ultimate pH of the meat was recorded to be ±. Moisture, Protein, fat, ash content of adult male mithun meat was ±, ±, ±, ± respectively. Physicochemical and functional properties of adult male mithun meat shows that mithun meat was dark red in colour having a desirable water holding capacity, myofibrillar fragmentation index, salt soluble and water soluble protein. Panellists gave higher scores for all the sensory attributes which shows that mithun meat is highly preferred and relished by the consumers. | Quality evaluation of meat from adult male mithun (Bos frontalis)

• Hoá học
• Mithun meat
• Physicochemical properties
• Proximate composition
• Functional properties
• Meat quality
• improving quality
• meat products
• quality meat composition
• defining meat quality
• analysing meat quality
• Meat refrigeration
• Quality and acceptability
• Restructured spent hen meat nuggets prepared
• Spent hen meat emulsion
• Ground spent hen meat batter
• Meat batter
• Refrigeration and meat quality
• factors affecting the colour of meat
• effect of refrigeration on texture of meat
• biochemistry of meat
• drip production in meat refrigeration
• microbiology of refrigerated meat
• Ginger enzyme
• Microbial quality
• Spent hen meat
• Quality of spent hen meat
• Shelf life
• Storage quality
• Acceptability of turkey meat pickle
• Turkey meat pickle
• Turkey meat pickle at room temperature
• Duck meat
• Quality parameters
• Value added duck meat balls
• Drying methods
• Duck meat balls
• Quality evaluation of nuggets prepared
• Quality evaluation
• Potato as extenders
• Healthier meat products
• Orange and lemon peels
• Quality and safety properties
• Refrigerated storage
• L monocytogenes
• Polymerase chain reaction
• Chicken meat
• Areas of chennai
• Microbial quality (Listeria monocytogenes)
• Chicken meat by polymerase chain reaction
• Chicken meat powder
• Refined wheat flour
• Sensory analysis
• Noodles enriched with chicken meat powder
• Evaluation of quality
• Ready to eat snacks
• Goat offal meat powder
• Extruded snacks incorporating goat
• Development and quality evaluation
• Microbiological quality
• Hoplobatrachus occipitalis
• Microbiological quality of Hoplobatrachus occipitalis
• Hoplobatrachus occipitalis used as meat
• Standard microbiological techniques
• trình bày báo cáo
• báo cáo ngành kỹ thuật
• báo cáo về tin học
• báo cáo ngành văn học
• báo cáo tiếng anh
• Triple cross
• Carcass traits
• Meat composition of triple cross progenies
• Evaluation of carcass traits
• Turkey meat sausages
• Radish paste
• Physicochemical quality
• Sensory evaluation
• Raw radish paste
• BMC Genomics
• Bos taurus
• Meat phosphoproteome
• Beef quality
• Meat tenderness
• Pre slaughter stress biomarkers
• Post mortem metabolism
• RNA Seq
• Global gene expression
• Coarse ground meat
• Cooking loss
• Deli meat
• Traditionally processed kola
• Physio chemical
• Duck meat quality
• Conventional and scientific methods
• Scientific methods
• Scientific slaughtering methods
• Sensory parameters
• Duck meat loaves
• Moisture protein
• Storage quality characteristics
• Benincasa hispida
• Physico chemical
• Cis effect
• Differentially expressed gene
• Expression master regulator
• Splicing master regulator and trans effect
• Protease substrate
• Transmembrane proteins
• Gene enrichment