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Relevant bibliographies by topics / Buffalo meatballs

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Journal articles

Academic literature on the topic 'Buffalo meatballs'

Author: Grafiati

Published: 3 June 2025

Last updated: 31 July 2025

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Journal articles on the topic "Buffalo meatballs"

1

Jwee Yie, Lim, Nurul Izzah Khalid, and Mohammad Rashedi Ismail-Fitry. "Quality Evaluation of Buffalo Meatballs Produced at Different Comminution Process Temperatures." Malaysian Journal of Fundamental and Applied Sciences 19, no. 4 (2023): 573–82. http://dx.doi.org/10.11113/mjfas.v19n4.2946.

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Buffalo meatballs were formulated and the effects of different comminution temperatures on the quality (cooking yield, water holding capacity (WHC), protein, texture, colour, and sensory) were evaluated. During the mixing of ingredients, the comminution temperature was adjusted using different types of water which were ice (0°C), ice water (4°C), cold water (10°C), room temperature water (22°C), and warm water (32°C). Following comminution for 3 minutes, the temperatures of the batters were recorded at 14, 25, 25, 29, and 27°C, respectively. The comminution took a total of 15 minutes had produ

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2

Anjalani, Ria, Maria Haryulin Astuti, and Febriana Dewi Pertiwi. "SIFAT KIMIA DAN ORGANOLEPTIK BAKSO DAGING KERBAU DENGAN PENAMBAHAN TEPUNG TALAS LOKAL PADA LEVEL BERBEDA." ZIRAA'AH MAJALAH ILMIAH PERTANIAN 45, no. 1 (2020): 38. http://dx.doi.org/10.31602/zmip.v45i1.2475.

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This study aimed to find out the effect of adding local taro flour at different levels on the chemical and organoleptik properties of buffalo meatballs. This study used a Completely Randomized Design with 5 treatments and 4 replications for each treatment i.e. P0 (100% tapioca flour), P1 (87,5% tapioca flour and 12,5% taro flour), P2 (75% tapioca flour and 25% taro flour), P3 (62,5% tapioca flour and 37,5% taro flour), and P4 (50% tapioca flour and 50% taro flour). Chemical properties of buffalo meatballs were analyzed with variance analysis and further results were evaluated by Tukey Test. Or

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3

Tran, Tan M. "A multiplex real-time PCR method for differentiation of beef, buffalo meat and pork." Journal of Agriculture and Development 18, no. 01 (2019): 63–71. http://dx.doi.org/10.52997/jad.8.01.2019.

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The objective of this study was to optimize a multiplex real-time PCR protocol for detection of DNA of beef, buffalo meat and pork, serving for food authenticity. The optimized concentrations were 200 nM primer and 100 nM specific probe for beef/buffalo meat, and 300 nM primer and 150 nM probe for pork. The amplification was performed using initial denaturation at 50oC for 2 min, 95oC for 2 min, followed by 45 cycles of denaturation at 95oC for 15 sec, and annealing and extension at 60oC for 40 sec. This protocol had high sensitivity and specificity. The detection limit of this method was foun

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4

Ramle, Nurfatin Azma, Musfirah Zulkurnain, and Mohammad Rashedi Ismail Fitry. "Replacing animal fat with edible mushrooms: a strategy to produce high-quality and low-fat buffalo meatballs." International Food Research Journal 28, no. 5 (2021): 905–15. http://dx.doi.org/10.47836/ifrj.28.5.03.

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The present work investigated the effects of replacing the fat in meatballs with enoki, brown beech, shiitake, white oyster, brown, or king oyster mushrooms on the physicochemical and sensorial characteristics of the reduced-fat meatballs. The water holding capacity of the reduced-fat meatballs increased significantly (14.4 - 36.5%) in parallel to a significant increase in the moisture (3.3 - 5.6%) and protein (4.1 - 7.5%) contents, with a decrease in fat (16.3 - 86.3%) content as compared to the control. No differences were found for the cooking yield and texture properties of the samples, ex

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5

Widaningsih, Neni, Ana Zuraida, Siti Erlina, and Zuraida Qibtiyah. "Pelatihan dan Pendampingan Pengolahan Abon dan Bakso Daging Kerbau Rawa Dalam Rangka Pemberdayaan Perempuan di Kawasan Rawa Desa Sapala Kecamatan Paminggir Kabupaten Hulu Sungai Utara." JDISTIRA 5, no. 1 (2025): 7–13. https://doi.org/10.58794/jdt.v5i1.1111.

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Hulu Sungai Utara Regency is one of the regencies in South Kalimantan which is known as a swamp area, one of which is Sapala Village. The lifestyle of the community is raising swamp buffalo, but the productivity of swamp buffalo is influenced by the season. In the rainy season, the productivity of swamp buffalo is relatively lower when compared to the dry season, so that family income decreases. Farmers look for uncertain odd jobs so that the economic burden they feel is very heavy. Therefore, the role of swamp women (the wives of farmers) is very important in helping their family's economy. T

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6

Silva Pessoa, Ricardo Alexandre, Marilia Celeste Tavares Fernandes, Maria Luciana Menezes Wanderley Neves, and Thales Freire Arival. "How can the buffalo carcass be used rationally?" Revista Científica de la Facultad de Ciencias Veterinarias 33, Suplemento (2023): 302–3. https://doi.org/10.52973/rcfcv-wbc141.

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The objective of this study was evalue the yields of meat cuts and discards obtained from the carcass of buffalo steers. The research was carried out in the Bubalinoculture Sector of the Animal Science Department of the Federal Rural University of Pernambuco, Brazil. 62 carcasses of pasture-finished cross-bred buffalo steers were evaluated. The animals weighed an average of 507.0 kg and were slaughtered before the first molt of the deciduous dentition, with a carcass yield of 49.0%. The carcass of each animal was divided into two half- carcasses, which were identified and weighed. The carcasse

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7

Syamsuddin, Syamsuddin syamsuddin, Effendi Abustam, and Lellah Rahim. "Investigation on physical change and storability of meatball after treated with different levels of liquid smoke and storage time." Hasanuddin Journal of Animal Science (HAJAS) 1, no. 1 (2019): 19–25. http://dx.doi.org/10.20956/hajas.v1i1.6418.

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This present work investigated physical change and storability of buffalo meatball after treated with different levels of liquid smoke and storage time. Completely randomized design consisting of 2 factors (liquid smoke levels: 0, 1, 2%; storage time: 0, 1, 2, 3 weeks) was arranged, with 3 replications. Analysis of variance was employed to evaluate data, followed with LSD test. The results showed that liquid smoke could reduce shear force of meatball and TPC, but increase rancidity. Meanwhile, all parameters studied (shear force, TPC, and rancidity) tended to be lower along with storage time.

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8

Sajali, N., S. M. L. Ting, C. C. Koh, M. N. M. Desa, S. C. Wong, and S. Abu Bakar. "Meatball model of porcine DNA detection by TaqMan probe real-time PCR." Food Research 6, no. 3 (2022): 136–44. http://dx.doi.org/10.26656/fr.2017.6(3).384.

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Food adulteration has attracted a great deal of public concern as it affects consumers of different religious beliefs, social backgrounds and economic perspectives. Meat adulteration usually occurs through the substitution of beef with pork due to its lower price and manufacturer’s profit motivation. This study was conducted to detect porcine DNA in a spiked meatball model using real-time quantitative polymerase chain reaction (qPCR) targeting the cytochrome B gene through the designing of specific primers and probe sequences. In this study, the amplification efficiency of the designed primers

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9

Sumantri, I., and H. S. Chang. "Impact of imported Indian buffalo meat on red meat supply and demand in South Kalimantan, Indonesia." IOP Conference Series: Earth and Environmental Science 902, no. 1 (2021): 012033. http://dx.doi.org/10.1088/1755-1315/902/1/012033.

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Abstract Since 2016, the government introduced the domestic beef market to Indian buffalo meat (IBM). However, the impact of IBM on regional beef supply and demand has not been fully investigated. This study aimed to study the impact of IBM on the supply and demand of local beef in South Kalimantan (KalSel), Indonesia. Surveys were conducted with slaughterhouses, beef distributors, butchers, meatball makers, and resellers both at the supermarkets and wet markets. Secondary data were collected from Banjarmasin Quarantine Office and Livestock and Animal Health Service of Kalsel. Data indicated a

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10

E., Abustam, I. Said M., Yusuf M., and M. Ali H. "The Influence of the Types of Smoke Powder and Storage Duration on Sensory Quality of Balinese Beef and Buffalo Meatballs." October 1, 2015. https://doi.org/10.5281/zenodo.1110319.

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This study aims to examine the sensory quality of meatballs made from Balinese beef and buffalo meat after the addition of smoke powder prior to storage at the temperatures of 2- 5°C for 7 days. This study used meat from Longissimus dorsi muscle of male Balinese cattle aged 3 years and of male buffalo aged 5 years as the main raw materials, and smoke powder as a binder and preservative in making meatballs. The study was based on completely randomized design (CRD) of factorial pattern of 2 x 3 x 2 where factors 1, 2 and 3 included the types of meat (cattle and buffalo), types of smoke powder (o

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