Buffalo burgers were prepared with 50% or 100% buffalo backfat substitution using walnut,
and peanut oil emulsion gels (EGs) blended with chia flour. Burgers were stored at 2° C in …

Animal-derived meat is rich in proteins and other nutrients, but is prone to spoilage during
storage, including microbial contamination and fat oxidation. Therefore, there is an urgent …

Vacuum packaging is widely used for extending the shelf life of commercial fresh meat
products. It also ensures product hygiene during distribution and storage. However, very …

Due to the lack of information concerning the buffalo production chain, the aim of this survey
was to identify consumer behaviour, acceptance and trends in relation to buffalo meat. The …

Buffalo meat production is growing in different countries also because buffalo products
exhibit some positive characteristics for human health compared to red meats from other …

This study describes the impact of sous vide cooking at different temperatures and time
intervals on the eating quality, specifically tenderness of two muscles, bicep femoris (BF) …

This study evaluated physicochemical, shear force, and sensory characteristics of
antioxidants added, PUFA‐tenderising solution (PUFA‐TS) injected restructured blade, and …

Simple Summary The water buffalo is found worldwide, but mainly in Asian countries, ie,
India, Pakistan, and China. Buffalo meat can be a viable option to fulfill the future protein …

This study investigated the effect of animal age, calcium chloride marination, and storage
time on meat quality characteristics of buffalo bulls to suggest a cost-effective method of …

This study investigated the effects of genotype, animal age, muscle type, and aging duration
on meat quality characteristics of Psoas major (PM), Longissimus thoracis (LT), Longissimus …