Sensory acceptability of buffalo meat compared to beef

Sensory acceptability of buffalo meat compared to beef

This study aimed to compare the sensory acceptability of buffalo meat regarding beef. The study was conducted at the Dietary Techniques Laboratory of the Universidad del Valle de México (UVM), Mexico City. Three Longissimus thoracis et lumborum samples 2.5 cm thick were compared: 1) select beef (sl...

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Bibliographic Details
Main Authors: Luis A. de la Cruz-Cruz, Cristian Larrondo-Cornejo, Patricia Roldán-Santiago, René Rodríguez-Florentino
Format: Article
Language:English
Published: Universidad del Zulia 2023-11-01
Series:Revista Científica
Subjects:
beef
water buffalo meat
sensory properties
Online Access:https://www.produccioncientificaluz.org/index.php/cientifica/article/view/43534
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