Effect of Cooking Methods and Fat Levels on the Physico-Chemical, Processing, Sensory and Microbial Quality of Buffalo Meat Patties (Report‪)‬

INTRODUCTION Buffalo meat (carabeef) is getting popular worldwide because it has some inherent properties over beef with respect to attributes such as lower intermuscular fat, cholesterol, calories, higher units of essential amino acids, biological value and iron content (Anjaneyulu et al., 1990). India ranks first in buffalo population in the world and contributes about 46.69% of total world's buffalo meat (FAO, 2007). Buffalo meat has good functional properties for processing into variety of meat products such as sausages (Sachindra et al., 2005), burgers (Modi et al., 2003), kababs (Hoda et al., 2002), patties (Suman and Sharma, 2003; Nissar et al., 2009; 2008) etc.