Title of article
Buffalo meat as a salted and cured product
Author/Authors
Paleari، نويسنده , , Maria Antonietta and Beretta، نويسنده , , G and Colombo، نويسنده , , F and Foschini، نويسنده , , S and Bertolo، نويسنده , , Maurizia Camisasca، نويسنده , , S، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2000
Pages
3
From page
365
To page
367
Abstract
Bresaola, a GPI product, is produced by salting and curing different cuts of the hindquarters of lean bovine meat. The use of buffalo meat to produce similar processed, cold-cut products demonstrated the possibility of transforming cuts of buffalo rump into a product similar to that of beef, even considering parameters that penalise the buffalo product like tenderness and colour.
Keywords
beef , buffalo , Colour , Bresaola , Tenderness
Journal title
Meat Science
Serial Year
2000
Journal title
Meat Science
Record number
1446401
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