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Research Paper | Food Science | Kenya | Volume 7 Issue 8, August 2018
Storability and Physico-Chemical Quality of Ready to Eat Bovine Tripe Rolls under Different Storage Conditions
Wilson G. Karibe | Catherine N. Kunyanga [2] | Jasper K. Imungi
Abstract: Cooked ready to eat bovine tripe rolls were developed from a combination of rumen, reticulum, abomasum and omasum parts of bovine tripe. Blade tenderization and mincing treatments were used to improve the tenderness of the products which were stored at refrigerated condition in vacuum and aerobic packages. Evaluation of the products was done for physico-chemical and sensory characteristics at methodical interval of 7 days during the storage period of 28 days. Significant changes (p
Keywords: Bovine tripe, Blade tenderization, Mincing, Aerobic packaging, vacuum packaging
Edition: Volume 7 Issue 8, August 2018,
Pages: 370 - 382
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Comparative Studies, Food Science, Algeria, Volume 6 Issue 1, January 2017
Pages: 1085 - 1089Contribution to the Assessment of Suitability to Cheese Processing of Milk of Some Bovine Breeds (Primholstein, Montbeliarde, Flechvieh, Brown of Atlas) in the Region of Algiers
Lyes Ouabdesselam | Ahmed Saadi | Khaled Harhoura
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Research Paper, Food Science, Indonesia, Volume 9 Issue 6, June 2020
Pages: 543 - 546The Emulsifying and Foaming Properties of Buffalo (Bubalus bubalis) Hide Gelatin Extracted Using Alkali Acid Compared to Commercial Gelatin
Sri Mulyani [3] | Valentinus Priyo Bintoro | Anang M Legowo | Umar Santoso [4]