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Cooked buffalo tripe rolls (BTRs) were prepared from a combination of buffalo tripe (75%) and buffalo meat (25%) by using mincing (M-BTR) and blade tenderization (BT-BTR). They were stored at 4±1°C and studied for various physico-chemical, sensory and microbial qualities. Significantly (P<0.01) higher pH, shear force value, diameter shrinkage and fat percentage were observed in M-BTR and BT-BTR...
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