Research Articles (Published online: 03-09-2026)
COMPARATIVE EFFECTS OF PRESSURE COOKING, MICROWAVE COOKING, SOUS-VIDE COOKING AND DEEP-FAT FRYING ON PHYSICOCHEMICAL AND SENSORY QUALITY OF CARABEEF FROM CULLED BUFFALOES
Hana M.T., Irshad A.*, Uma R. and Silpa Sasi
jivaonline, 54-67
Hana M.T., Irshad A.*, Uma R. and Silpa Sasi: Department of Veterinary Biochemistry, College of Veterinary and Animal Sciences,
Kerala Veterinary and Animal Sciences University, Mannuthy,
Thrissur 680651
Abstract
The present study compared the effects of pressure cooking, microwave cooking, low-temperature long-time sousvide cooking and deep-fat frying on the physicochemical, instrumental colour, tenderness and sensory characteristics of carabeef from culled buffaloes.
Keywords : Buffalo meat; carabeef; cooking method; sous-vide; tenderness; sensory quality
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Article history: Received: 09-08-2026, Accepted : 25-08-2026, Published online: 03-09-2026