Physico-Chemical Quality Of Buffalo Meat Under Refrigeration (Record no. 25911)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02065nam a2200181Ia 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20220823135437.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 140128s9999 xx 000 0 und d |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 636.089 |
| Item number | ABD/PH |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Abdulkader Kunhy PA |
| 245 ## - TITLE STATEMENT | |
| Title | Physico-Chemical Quality Of Buffalo Meat Under Refrigeration |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication, distribution, etc. | Mannuthy |
| Name of publisher, distributor, etc. | Department of Veterinary Public Health, College of Veterinary and Animal Sciences |
| Date of publication, distribution, etc. | 1996 |
| 502 ## - DISSERTATION NOTE | |
| Degree type | MVSc |
| 520 3# - SUMMARY, ETC. | |
| Summary, etc. | Meat is accepted all over the world as a rich source of high quality assimilable protein containing all the essential amino acids. Meat quality per se is contributed by its physic-chemical, biochemical, nutritional, microbiological and organoleptic qualities. Though some of these are predetermined depending on animal physiology, others can be changed by manipulating the meat handling practices. It is learned from the literature that studies on physic-chemical quality of buffalo meat are scanty. Hence the present study was undertaken to assess the various physico chemical qualities of buffalo meat under refrigeration (40C). Fifteen meat samples were collected from the municipal slaughter house, Kuriachira, thrissur and analysed for PH, water holding capacity, glycogen content, fibre diameter, sarcomere length and organoleptic qualities at 1 h and stored at refrigeration temperature (40C) for further analysis at 8, 24 and 72 h of refrigeration. The PH and the glycogen content of the samples reduced steadily during the storage period from 1h to 72h. However significant differences in water holding capacity, fibre diameter and sarcomere length were not observed during the course of study. In the organoloeptic evaluation, flavor and tenderness did not differ significantly during different hours of storage, though the meat was significantly juicer (P<0.05) with a score 5.85+ 0.19 at 1 h and reduced further during subsequent hours of storage. |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Kuttinarayanan P (Guide) |
| 856 ## - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | http://krishikosh.egranth.ac.in/handle/1/5810098659 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | |
| Koha item type | Theses |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Permanent Location | Current Location | Shelving location | Date acquired | Full call number | Barcode | Date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| KAU Central Library, Thrissur | KAU Central Library, Thrissur | Theses | 2014-03-18 | 636.089 ABD/PH | 170956 | 2014-03-18 | 2014-03-18 | Theses |