Buffalo meat as a salted and cured product

Bresaola, a GPI product, is produced by salting and curing different cuts of the hindquarters of lean bovine meat. The use of buffalo meat to produce similar processed, cold-cut products demonstrated the possibility of transforming cuts of buffalo rump into a product similar to that of beef, even co...

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Bibliographic Details
Published in:	Meat science Vol. 54; no. 4; pp. 365 - 367
Main Authors:	Paleari, Maria Antonietta, Beretta, G, Colombo, F, Foschini, S, Bertolo, G, Camisasca, S
Format:	Journal Article
Language:	English
Published:	Oxford Elsevier Ltd 01-04-2000 Elsevier
Subjects:	Beef Biological and medical sciences Bresaola Buffalo Colour Food industries Fundamental and applied biological sciences. Psychology Meat and meat product industries Tenderness Beef Bresaola Buffalo Tenderness Colour Chemical analysis Statistical analysis Organoleptic properties Buffalo meat Quality control Color Meat product Cured meat Meat processing plant Semitendinous muscle Physicochemical properties
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Summary:	Bresaola, a GPI product, is produced by salting and curing different cuts of the hindquarters of lean bovine meat. The use of buffalo meat to produce similar processed, cold-cut products demonstrated the possibility of transforming cuts of buffalo rump into a product similar to that of beef, even considering parameters that penalise the buffalo product like tenderness and colour.
Bibliography:	ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23
ISSN:	0309-1740 1873-4138
DOI:	10.1016/S0309-1740(99)00111-4