Effect of low temperature preservation and post-thawing on chemical attributes of buffen, chevon and chicken meat

HIGHLIGHTS

• who: Pakistan J. Zool. and collaborators from the Department of Animal Products Technology, Sindh Agriculture University, Tandojam have published the research work: Effect of Low Temperature Preservation and Post-Thawing on Chemical Attributes of Buffen, Chevon and Chicken Meat, in the Journal: (JOURNAL) of 02/06/2022
• what: This study was designed to evaluate the effect of chilling freezing and repeatedthaw cycles on chemical quality of various meats.
• how: The obtained data was analysed statistically with computerized statistical package i.e. Student Edition of Statistix (SXW) version 8.1 (Copyright 2005 Analytical software . . .
  

   

  

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