Comparison of quality and shelf life of buffalo meat patties stored at refrigeration temperature

Autor: Sanjod Kumar Mendiratta, A. S. R. Anjaneyulu, Ramanathan Suresh, G. Kandeepan, Napa Kondaiah
Rok vydání: 2009
Předmět:
Zdroj: International Journal of Food Science & Technology. 44:2176-2182
ISSN: 1365-2621
0950-5423
DOI: 10.1111/j.1365-2621.2009.02057.x
Popis: Summary Scientific investigation on the quality changes of processed meat products will boost and sustain the meat production and utilization in buffalo abundant countries. A programme was undertaken to compare the quality of buffalo meat patties made from intensively reared young male, semi extensively reared spent male and female groups and stored at refrigeration temperature (4 ± 1 °C). Buffalo meat patties were evaluated for shelf life attributes by analysing the changes in physicochemical, microbiological and sensory attributes. The overall acceptability of patties was better in spent buffalo group than young male group. Increasing storage time resulted in significantly higher pH, TBARS, total aerobic mesophils, coliforms, Staphylococcus aureus and psychrophilic counts but decreased appearance, flavour, juiciness, tenderness, connective tissue residue and overall acceptability scores of buffalo meat patties. The patties were well acceptable within 20 days in young male group and 25 days in spent buffalo group respectively during refrigerator storage.
Databáze: OpenAIRE
Externí odkaz: