Comparison of quality characteristics of full fat and low fat paneer developed from yak milk

2010 ◽  
Vol 64 (1) ◽  
pp. 117-120 ◽  
Author(s):  
GURUNATHAN KANDEEPAN ◽  
SUDHIR SANGMA
Keyword(s):  
Quality Characteristics ◽  
Low Fat ◽  
Yak Milk

Effect of sodium citrate, carboxymethyl cellulose and carrageenan levels on quality characteristics of low-salt and low-fat bologna type sausages

Meat Science ◽  
2003 ◽  
Vol 64 (4) ◽  
pp. 371-381 ◽  
Author(s):  
Marita Ruusunen ◽  
Jukka Vainionpää ◽  
Eero Puolanne ◽  
Marika Lyly ◽  
Liisa Lähteenmäki ◽  
...  
Keyword(s):  
Carboxymethyl Cellulose ◽  
Sodium Citrate ◽  
Quality Characteristics ◽  
Low Fat ◽  
Low Salt

Evaluation of piemontese-cross friesian steers and heifers on silage-based diets

1992 ◽  
Vol 1992 ◽  
pp. 194-194
Author(s):  
M.H. Davies ◽  
H.F. Grundy ◽  
S. Page
Keyword(s):  
United States ◽  
Meat Quality ◽  
Production Systems ◽  
The United States ◽  
Quality Characteristics ◽  
Fat Content ◽  
Quality Data ◽  
Low Fat ◽  
High Quality ◽  
Meat Yield

The Piemontese breed is reputed to produce high quality carcasses, but its potential in U.K. beef production systems is unknown. Data from the United States on crossbred progeny (Cundiff et al., 1990) and from Italy on both pure breeds (La Carne Bovina, 1988) and crossbreds (Gigli et al., 1990) shown the Piemontese to be a light boned, low fat, high meat yield breed with a high dressing out proportion. Furthermore the meat quality data show that it produced the most tender meat of all breeds tested and this was achieved at a low marbling fat content. This trial compares the performance of Piemontese x Friesian and Charolais x Friesian steers and heifers when fed on an indoor silage beef system. The meat quality characteristics of the carcasses produced are reported elsewhere (Fisher et al., 1992).

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