Effect of calcium chloride injection/marination on tenderization of buffalo meat


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Authors

  • S K MENDIRATTA
  • V KESAVA RAO
  • V LAXHMANAN

Keywords:

Buffalo meat, Calcium chloride, Marination, Tenderization

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Author Biographies

  • S K MENDIRATTA
    Scientist, Indian Veterinary Research Institute, Izatnagar, Uttar Pradesh 243 122
  • V KESAVA RAO
    Senior Scientist, Livestock Products Technology Division.
  • V LAXHMANAN
    Senior Scientist, Livestock Products Technology Division.

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Issue

Vol. 67 No. 2 (1997)

Section

Short-Communication

License

The copyright of the articles published in The Indian Journal of Animal Sciences is vested with the Indian Council of Agricultural Research, which reserves the right to enter into any agreement with any organization in India or abroad, for reprography, photocopying, storage and dissemination of information. The Council has no objection to using the material, provided the information is not being utilized for commercial purposes and wherever the information is being used, proper credit is given to ICAR.

How to Cite

MENDIRATTA, S. K., RAO, V. K., & LAXHMANAN, V. (2013). Effect of calcium chloride injection/marination on tenderization of buffalo meat. The Indian Journal of Animal Sciences, 67(2). https://epubs.icar.org.in/index.php/IJAnS/article/view/34239