RESEARCH ARTICLES
effect of conventional and microwave cooking an certain physico - chemical parameters of buffalo meat
V. Kumara 5ubramonian, C. V. Gavindarajan and M. Govindarajulu
Journal of Veterinary and Animal Sciences.1992. 23:78-80.
Copyright: © 1992 V. Kumara 5ubramonian et.al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Abstract
A study was conducted to assess the effect of conventional and microwave cooking on physico-chemical and nutritional characteristics on buffalo meat. The conventional cooking showed minimum loss of fat, ash and moisture and imparted palatability by lower cooking loss and shear force value, the essential features of eating quality of meat.
