JVAS announces awards - Four best research articles (one each from basic, production, para-clinical and clinical subjects) and one best short communication will be adjudged for awards each year!!!

Journal of Veterinary and Animal Sciences

Volume: 43 Issue: 2

  • Open Access
  • Short Communication

QUALITY CHARACTERISTICS OF BUFFALO CHEEK MEAT

V. N. Vasudevan1 and V. Venkataramanujam2

Department of Meat Science and Technology Madras Veterinary College, Chennai-600 007

Year: 2012, Page: 85-86, Doi: https://doi.org/10.51966/jvas.2012.43.85 - 86

Received: March 21, 2012 Accepted: July 13, 2012 Published: Dec. 31, 2012

Abstract

A study was undertaken to determine the physicochemical and microbiological qualities of fresh buffalo cheek meat. The results of this study characterise buffalo cheek meat as having relatively higher pH and lower TBA no. and cooking loss. The degree of microbial contamination was not as high as expected by their floor handling practice.

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