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.

Risk Stratification of Acute-Onset Chest Pain: SVEAT Score Versus HEART and TIMI Scores.

Introduction Acute chest pain is a frequently encountered symptom in the emergency department. Despite the availability of various chest pain risk scores, their effectiveness in identifying low-risk patients suitable for safe and early discharge is inadequate. Moreover, clinical data collected at the initial stage, which has valuable discriminatory ability, is often underutilized.

Effect of Packaging Type and Aging on the Meat Quality Characteristics of Water Buffalo Bulls.

The present study determined the effect of the packaging type and aging time on the meat quality of water buffalo () bulls. A total of = 36 (LL) muscles from = 18 buffalo bulls were obtained. Half LL muscles were packed in modified atmosphere packaging (Hi-O MAP), vacuum packaging (VP), and oxygen-permeable packaging (OP) on day 1, while the other half were aged for 7 days.

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.