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Effect of microwave oven processing, hot air oven cooking, curing and polyphosphate treatment on physico-chemical, sensory and textural characteristics of buffalo meat products



Effect of microwave oven processing, hot air oven cooking, curing and polyphosphate treatment on physico-chemical, sensory and textural characteristics of buffalo meat products



Journal of Food Science and Technology Mysore 39(3): 240-245



The effect of microwave (MW) processing, as compared to hot air oven (HAO) cooking, curing and polyphosphate (PP) treatment, on pH, cooking loss, sensory and textural characteristics of buffalo meat (controlled and treated) was studied. The products included shami kabab, boty kabab and patties. The results showed that the curing and PP treatment increased the pH (from 5.70 to 6.12) and reduced percent cooking loss (from 17.5 to 10.3%) in controlled meat.

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