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标题：Physico-Chemical and Functional Quality of Buffalo Head Meat and Heart Meat
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作者：A.K. Verma ; V. Lakshmanan ; Arun K. Das 等
期刊名称：American Journal of Food Technology
印刷版ISSN：1557-4571
电子版ISSN：1557-458X
出版年度：2008
卷号：3
期号：2
页码：134-140
DOI：10.3923/ajft.2008.134.140
出版社：Academic Journals Inc., USA
摘要：In the present study, physico-chemical and functional properties of buffalo head meat; heart meat and buffalo skeletal meat were estimated and compared. Moisture content of buffalo heart meat (78.42%) and head meat (76.94%) was significantly (p water holding capacity than skeletal and head meat. Shear force value and emulsifying capacity of heart meat were significantly (p<0.05) lower than skeletal and head meat. There was a significant difference in total pigment content between head (398.82 ppm), heart (338.98 ppm) and skeletal meat (243.89 ppm).