Muthupalani muthukumar (24 resultados)

Condición: New.

Taschenbuch. Condición: Neu. Quality Attributes Of Electrically Stimulated Buffalo Meat | Fresh Buffalo Meat Quality Improvement | Muthupalani Muthukumar | Taschenbuch | 84 S. | Englisch | 2018 | LAP LAMBERT Academic Publishing | EAN 9783659458637 | Verantwortliche Person für die EU: BoD - Books on Demand, In de Tarpen 42, 22848 Norderstedt, info[at]bod[dot]de | Anbieter: preigu.…

Condición: New. A brand new book in pristine condition. Showing zero signs of shelf wear, creases, or damage.

Condición: As New. Unread book in perfect condition.

Condición: New.

Condición: New.

Condición: New.

Condición: New. In English.

Condición: New. In English.

Condición: New.

Condición: New.

Paperback. Condición: Brand New. 166 pages. 9.25x6.10x0.36 inches. In Stock.

Taschenbuch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -India ranks first in the world for buffalo population and about two third of meat produced is contributed by buffalo and white cattle. Due to ban/restriction on white cattle slaughter, buffaloes have emerged as the major meat animals. In the year 2011-12, buffalo meat export touched Rs. 13,725 crores. To face stiffer competition from the well established meat exporting countries, Indian meat industry has to provide the products of uniform and predictable qualities. Tenderness is of major concern to the meat industry. Tenderness is influenced by age of the animals, course of rigor mortis and pre and post slaughter handling of meat. Among the techniques investigated to improve meat tenderness, the electrical stimulation is a simple, low cost technology and does not involve incorporation of any chemicals or additive elements. Further, it requires very little time and does not detract the carcass appearance. Most of the work on electrical stimulation have remained confined to lamb and beef carcasses. Hence, this study was carried out with the objectives of determining the time course of rigor mortis, tenderness and microbial quality of electrically stimulated buffalo meat. 84 pp. Englisch.…

Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Muthukumar MuthupalaniDr. Muthupalani Muthukumar is serving as Scientist at National Research Centre on Meat, Hyderabad. He has several national and international research articles, two books and three book chapters to his credit. H.…

Taschenbuch. Condición: Neu. This item is printed on demand - Print on Demand Titel. Neuware -India ranks first in the world for buffalo population and about two third of meat produced is contributed by buffalo and white cattle. Due to ban/restriction on white cattle slaughter, buffaloes have emerged as the major meat animals. In the year 2011-12, buffalo meat export touched Rs. 13,725 crores. To face stiffer competition from the well established meat exporting countries, Indian meat industry has to provide the products of uniform and predictable qualities. Tenderness is of major concern to the meat industry. Tenderness is influenced by age of the animals, course of rigor mortis and pre and post slaughter handling of meat. Among the techniques investigated to improve meat tenderness, the electrical stimulation is a simple, low cost technology and does not involve incorporation of any chemicals or additive elements. Further, it requires very little time and does not detract the carcass appearance. Most of the work on electrical stimulation have remained confined to lamb and beef carcasses. Hence, this study was carried out with the objectives of determining the time course of rigor mortis, tenderness and microbial quality of electrically stimulated buffalo meat.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 84 pp. Englisch.…

Taschenbuch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - India ranks first in the world for buffalo population and about two third of meat produced is contributed by buffalo and white cattle. Due to ban/restriction on white cattle slaughter, buffaloes have emerged as the major meat animals. In the year 2011-12, buffalo meat export touched Rs. 13,725 crores. To face stiffer competition from the well established meat exporting countries, Indian meat industry has to provide the products of uniform and predictable qualities. Tenderness is of major concern to the meat industry. Tenderness is influenced by age of the animals, course of rigor mortis and pre and post slaughter handling of meat. Among the techniques investigated to improve meat tenderness, the electrical stimulation is a simple, low cost technology and does not involve incorporation of any chemicals or additive elements. Further, it requires very little time and does not detract the carcass appearance. Most of the work on electrical stimulation have remained confined to lamb and beef carcasses. Hence, this study was carried out with the objectives of determining the time course of rigor mortis, tenderness and microbial quality of electrically stimulated buffalo meat.…

Condición: New. Print on Demand.

Condición: New. PRINT ON DEMAND.

Kartoniert / Broschiert. Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Emphasizes the global need for alternative and sustainable meat sourcesPitches for Low fat and low cholesterol healthier meatsExamines water buffalo meat characteristics, quality, and safety and useful to regulatory bodies for standard sett.…

Gebunden. Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Emphasizes the global need for alternative and sustainable meat sourcesPitches for Low fat and low cholesterol healthier meatsExamines water buffalo meat characteristics, quality, and safety and useful to regulatory bodies for standard sett. …

Condición: New. Print on Demand.

Condición: New. Print on Demand.

Condición: New. PRINT ON DEMAND.

Condición: New. PRINT ON DEMAND.