Investigating the impact of sous vide cooking on the eating quality of spent buffalo (BUBALUS BUBALIS) meat.

This study describes the impact of sous vide cooking at different temperatures and time intervals on the eating quality, specifically tenderness of two muscles, bicep femoris (BF) and semitendinosus (ST) from spent buffalo (Bubalus bubalis). Spent buffalo refers to water buffalo that are no longer considered productive following a sixth lactation cycle. Steaks from each muscle were obtained and cooked at three combinations of time and temperature, namely 55 °C-8H, 65 °C-5H, and 95 °C-45 M, respectively.

Effect of Different Packaging Atmosphere on Microbiological Shelf Life, Physicochemical Attributes, and Sensory Characteristics of Chilled Poultry Fillets.

This trial was conducted to evaluate the effect of overwrap, vacuum, and modified atmosphere packaging (MAP) on poultry breast fillets' microbiological, biochemical shelf life and sensory attributes. The fillets were divided into 4 groups, and each of the treatments was replicated 3 times with 60 breast fillets. The first group was a control group with overwrap packaging; the second group was vacuum packed (VP); the third and fourth groups were MAP-1: 0% O, 40% CO, 60% N, and MAP-2: 20% O, 40% CO, 40% N.

Effect of Wet Aging on Color Stability, Tenderness, and Sensory Attributes of and Muscles from Water Buffalo Bulls.

The present study aimed to investigate the effect of wet aging on meat quality characteristics of (LL) and (GM) muscles of buffalo bulls. Meat samples from six aging periods, i.e.

ACE inhibitor angioedema: characterization and treatment versus non-ACE angioedema in acute hospitalized patients.

: ACE angioedema has not been characterized in comparison with angioedema from other causes in acute hospitalized patients. : We retrospectively compared ACE-angioedema and non-ACE angioedema patients from January 2013 to May 2017. : Of 855 cases screened, 575 met the inclusion criteria of angioedema diagnosis and an electronic medical record.

Effect of lactic acid spray on microbial and quality parameters of buffalo meat.

We evaluated the effect of lactic acid spray on micro-flora, instrumental color, shelf-life and sensory attributes of buffalo meat displayed under Modified Atmosphere Packaging. Buffalo calf carcasses (n = 12) were sliced into equal sagittal halves, n = 6 halves were randomly assigned to each of four treatments i.e.