文章基本信息

标题：Effect of Low Temperature Preservation on Quality and Shelf Life of Buffalo Meat
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作者：G. Kandeepan ; S. Biswas
期刊名称：American Journal of Food Technology
印刷版ISSN：1557-4571
电子版ISSN：1557-458X
出版年度：2007
卷号：2
期号：3
页码：126-135
DOI：10.3923/ajft.2007.126.135
出版社：Academic Journals Inc., USA
摘要：Buffalo meat is the only future remedy for nutritional security in India. If the quality gets deteriorated, the meat preserved in refrigerator would impact greatly on the health of consumers. Hence meat samples from five year old sixteen buffalo bulls were analyzed in the fresh state (0 day) and after 4 and 7 days in chiller (4±1°C) and 4, 7, 14, 30, 60 and 75 days in freezer (-10±1°C) in a domestic refrigerator. The values of ERV, WHC and proximate composition decreased with increasing storage period. Whereas pH, TBA no., tyrosine value, chilling loss and drip loss showed an increasing trend. The chiller storage increased but freezer decreased the microbial counts (SPC, PC and Coliforms). The values of odour and flavour scores decreased with increasing storage period. Whereas, texture, tenderness and juiciness scores showed an increasing trend. Thus it was concluded that a storage period upto 4 days in chiller and 30 days in freezer could satisfactorily maintain the buffalo meat quality.