Innovative technologies for the quality improvement of bu!alo meat
نویسندگان
چکیده
with changes in living standards and food consumption pattern, consumers demand quality meat with more emphasis on tenderness which is often not obtained from the aged and spent animals. As a consequence, majority of the meat is losing its popularity and demand. Some quantity of meat produced is used for the development of various comminuted meat products. A practical method for improving tenderness of such meat to an acceptable level would de!nitely increase retail value and marketing opportunities.
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