The Experts below are selected from a list of 1293 Experts worldwide ranked by ideXlab platform
Napa Kondaiah - One of the best experts on this subject based on the ideXlab platform.
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Evaluation of quality and shelf life of Buffalo Meat keema at refrigerated storage
Journal of Food Science and Technology, 2013Co-Authors: Gurunathan Kandeepan, A S R Anjaneyulu, Sanjod Kumar Mendiratta, Napa Kondaiah, R. S. RajkumarAbstract:Scientific basis on the quality changes of traditional keema will boost and sustain Meat production and utilization in Buffalo abundant countries. A programme was undertaken to determine the influence of age and gender on the quality of Buffalo Meat keema at refrigerator storage (4 ± 1 °C). Buffalo Meat keema was evaluated by analyzing the changes in physicochemical, microbiological and sensory attributes. The product characteristics and acceptability of keema were better in spent Buffalo group than young male group. The values of pH, TBARS, total aerobic mesophils, coliforms, Lactobacillus , Staphylococcus aureus, anaerobic and psychrophilic counts of Buffalo Meat keema increased but appearance, flavour, juiciness, tenderness, connective tissue residue and overall acceptability scores decreased with progressing refrigerated storage. The shelf life of refrigerated Buffalo Meat keema was 18 days with an overall acceptability score ranging from extremely acceptable to moderately acceptable.
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effects of salt and ammonium hydroxide on the quality of ground Buffalo Meat
Meat Science, 2011Co-Authors: B. M. Naveena, M Muthukumar, Y Babji, Napa KondaiahAbstract:The objective of this study was to evaluate the effects of ammonium hydroxide (AH) and sodium chloride on the quality of ground Buffalo Meat patties. Ground Buffalo Meat was treated with distilled water (control), 0.5% v/w AH, 1.0% v/w AH, 2.0% v/w AH and 1.0% w/w sodium chloride was added for all the samples. Treatment with AH increased (P < 0.05) the pH and water holding capacity (WHC) of ground Buffalo Meat patties during storage relative to their controls. Hunterlab a* (redness) and chroma values increased (P < 0.05) and hue decreased (P < 0.05) in all AH treated samples in comparison to controls during storage. Ammonium hydroxide significantly (P < 0.05) inhibited metmyoglobin formation compared to control after 3rd day of storage. There was a significant (P < 0.05) reduction in thiobarbituric acid reactive substances (TBARS) values in all AH treated samples compared to control throughout storage. These results indicate the potential antioxidant and myoglobin redox stabilizing effect of AH in ground Buffalo Meat patties.
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Comparison of quality attributes of Buffalo Meat curry at different storage temperature.
Acta scientiarum polonorum. Technologia alimentaria, 2011Co-Authors: Gurunathan Kandeepan, A S R Anjaneyulu, Napa Kondaiah, Sanjod Kumar MendirattaAbstract:BACKGROUND: The product quality of curry is determined by the food animal source, raw materials and the method of processing. Moreover the scientific information on processing and quality of traditional Buffalo Meat curry from different groups of Buffaloes is not available. This study was undertaken to develop processed curry from different Buffalo groups and to compare its quality during storage at ambient and refrigeration temperature. MATERIAL AND METHODS: The Meat samples were collected from the longissimus dorsi muscle of the carcasses from each group of Buffaloes slaughtered according to the traditional halal method. Buffalo Meat curry was prepared in a pressure cooker with the standardized formulation. This final product was subjected to evaluation of quality and shelf life. RESULTS: To evaluate the effect of different groups of Meat samples on the quality of curry, product yield, pH, proximate composition, water activity (aw), thiobarbituric acid reactive substances (TBARS), calorific value, sensory attributes and microbiological assay were determined The energy of Meat curry from young Buffaloes was significantly lower than the Meat curry from spent animal groups. The overall acceptability of curry decreased significantly during 3 days ambient storage compared to refrigeration storage. CONCLUSIONS: Scientific processing by adopting good manufacturing practices and suitable packaging helped greatly to improve the shelf life of the ambient temperature stored Buffalo Meat curry. Buffalo Meat curry from young male group showed better product characteristics and overall acceptability scores than spent Buffalo group.
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Comparison of quality attributes of Buffalo Meat curry at different storage temperature | Porównanie jakosci wyrobów typu curry otrzymanych z miesa bawolego przechowywanego w róznych temperaturach
Acta Scientiarum Polonorum Technologia Alimentaria, 2011Co-Authors: Gurunathan Kandeepan, A S R Anjaneyulu, Napa Kondaiah, Sanjod Kumar MendirattaAbstract:Background: The product quality of curry is determined by the food animal source, raw materials and the method of processing. Moreover the scientific information on processing and quality of traditional Buffalo Meat curry from different groups of Buffaloes is not available. This study was undertaken to develop processed curry from different Buffalo groups and to compare its quality during storage at ambient and refrigeration temperature. Material and methods: The Meat samples were collected from the longissimus dorsi muscle of the carcasses from each group of Buffaloes slaughtered according to the traditional halal method. Buffalo Meat curry was prepared in a pressure cooker with the standardized formulation. This final product was subjected to evaluation of quality and shelf life. Results: To evaluate the effect of different groups of Meat samples on the quality of curry, product yield, pH, proximate composition, water activity (aw), thiobarbituric acid reactive substances (TBARS), calorific value, sensory attributes and microbiological assay were determined The energy of Meat curry from young Buffaloes was significantly lower than the Meat curry from spent animal groups. The overall acceptability of curry decreased significantly during 3 days ambient storage compared to refrigeration storage. Conclusions: Scientific processing by adopting good manufacturing practices and suitable packaging helped greatly to improve the shelf life of the ambient temperature stored Buffalo Meat curry. Buffalo Meat curry from young male group showed better product characteristics and overall acceptability scores than spent Buffalo group. © by Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu.
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Effects of salt and ammonium hydroxide on the quality of ground Buffalo Meat
Meat Science, 2010Co-Authors: B. M. Naveena, M Muthukumar, Y Babji, Napa KondaiahAbstract:The objective of this study was to evaluate the effects of ammonium hydroxide (AH) and sodium chloride on the quality of ground Buffalo Meat patties. Ground Buffalo Meat was treated with distilled water (control), 0.5% v/w AH, 1.0% v/w AH, 2.0% v/w AH and 1.0% w/w sodium chloride was added for all the samples. Treatment with AH increased (P
Arturo Giordano - One of the best experts on this subject based on the ideXlab platform.
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Beneficial impact on cardiovascular risk profile of water Buffalo Meat consumption
European Journal of Clinical Nutrition, 2010Co-Authors: G Giordano, P Guarini, P Ferrari, B Schiavone, G Biondi-zoccai, Arturo GiordanoAbstract:Background/Objectives: Meat is a good source of proteins and irons, yet its consumption has been associated with unfavorable cardiovascular effects. Whether this applies to all types of Meat is unclear. We thus aimed to appraise the impact of water Buffalo Meat consumption on cardiovascular risk profile with an observational longitudinal study. Subjects/Methods: Several important cardiovascular risk features were appraised at baseline and at 12-month follow-up in 300 adult subjects divided in groups: recent consumers of water Buffalo Meat vs subjects who had never consumed water Buffalo Meat. In addition, long-standing consumers of water Buffalo Meat were evaluated. Results: Age, gender, height, body weight, and the remaining diet (with the exception of cow Meat consumption) were similar across groups. From baseline to follow-up, recent consumers of water Buffalo Meat change their intake of water Buffalo Meat from none to 600±107 g per week ( P
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beneficial impact on cardiovascular risk profile of water Buffalo Meat consumption
European Journal of Clinical Nutrition, 2010Co-Authors: G Giordano, P Guarini, P Ferrari, Giuseppe Biondizoccai, B Schiavone, Arturo GiordanoAbstract:BACKGROUND/OBJECTIVES: Meat is a good source of proteins and irons, yet its consumption has been associated with unfavorable cardiovascular effects. Whether this applies to all types of Meat is unclear. We thus aimed to appraise the impact of water Buffalo Meat consumption on cardiovascular risk profile with an observational longitudinal study. SUBJECTS/METHODS: Several important cardiovascular risk features were appraised at baseline and at 12-month follow-up in 300 adult subjects divided in groups: recent consumers of water Buffalo Meat vs subjects who had never consumed water Buffalo Meat. In addition, long-standing consumers of water Buffalo Meat were evaluated. RESULTS: Age, gender, height, body weight, and the remaining diet (with the exception of cow Meat consumption) were similar across groups. From baseline to follow-up, recent consumers of water Buffalo Meat change their intake of water Buffalo Meat from none to 600+/-107 g per week (P<0.001), with ensuing reductions in cow Meat consumption from 504+/-104 to 4+/-28 (P<0.001). At the end of the study, recent consumers of water Buffalo Meat showed a significant decrease in total cholesterol and triglycerides levels, lower pulse wave velocity, as well as a more blunted response to oxidative stress from baseline to follow-up in comparison with subjects who had never consumed water Buffalo Meat (all P<0.05). CONCLUSIONS: Consumption of Buffalo Meat seems to be associated with several beneficial effects on cardiovascular risk profile. Awaiting further randomized clinical trials, this study suggests that a larger consumption of water Buffalo Meat could confer significant cardiovascular benefits, while continuing to provide a substantial proportion of the recommended daily allowance of protein.
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Beneficial impact on cardiovascular risk profile of water Buffalo Meat consumption
European Journal of Clinical Nutrition, 2010Co-Authors: G Giordano, P Guarini, P Ferrari, B Schiavone, G Biondi-zoccai, Arturo GiordanoAbstract:BACKGROUND/OBJECTIVES: Meat is a good source of proteins and irons, yet its consumption has been associated with unfavorable cardiovascular effects. Whether this applies to all types of Meat is unclear. We thus aimed to appraise the impact of water Buffalo Meat consumption on cardiovascular risk profile with an observational longitudinal study. SUBJECTS/METHODS: Several important cardiovascular risk features were appraised at baseline and at 12-month follow-up in 300 adult subjects divided in groups: recent consumers of water Buffalo Meat vs subjects who had never consumed water Buffalo Meat. In addition, long-standing consumers of water Buffalo Meat were evaluated. RESULTS: Age, gender, height, body weight, and the remaining diet (with the exception of cow Meat consumption) were similar across groups. From baseline to follow-up, recent consumers of water Buffalo Meat change their intake of water Buffalo Meat from none to 600+/-107 g per week (P
A S R Anjaneyulu - One of the best experts on this subject based on the ideXlab platform.
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Preparation of restructured Buffalo Meat rolls using calcium phosphate
Journal of Food Science and Technology-mysore, 2020Co-Authors: Sanjod Kumar Mendiratta, A S R Anjaneyulu, Suresh K. Devatkal, Geeta Chauhan, V LakshmananAbstract:Improvement in tenderness and other sensory qualities of restructured Buffalo Meat rolls was tried by replacing sodium tripolyphosphate (STPP) with salt of calcium phosphate (CP). Meat chunks obtained from spent Buffalo Meat were mixed with ingredients like salt, sugar, sodium nitrite, condiments, corn flour and STPP. In treated samples, STPP was replaced with CP. Batters so prepared was filled into weasands, conditioned at 4±1°C for 24 h and cooked in smoke oven. Replacement of STPP with CP significantly (P
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Determination of thermal process schedule for emulsion type Buffalo Meat block in retort pouch
Journal of Food Science and Technology, 2014Co-Authors: I. Prince Devadason, A S R Anjaneyulu, S. K. Mendirtta, T. R. K. MurthyAbstract:The process temperature for Buffalo met blocks processed in retort pouches calculated based on the heat resistance of Clostridium sporogenes PA 3679 in Phosphate buffer saline (PBS- Ph 7.0) as reference medium and in Buffalo Meat block (pH 6.28) was in the range of 110–121°C. The D values and Z values calculated for C.sporogenes PA 3679 confirmed that the suspension was best suited for conducting thermal resistance studies. The experiment for indirect confirmation of microbial safety of the products involving inoculating the Buffalo Meat emulsion filled in pouches with C.sporogenes PA 3679 and processed at F_o 12.13 min showed no growth of microorganisms.
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Evaluation of quality and shelf life of Buffalo Meat keema at refrigerated storage
Journal of Food Science and Technology, 2013Co-Authors: Gurunathan Kandeepan, A S R Anjaneyulu, Sanjod Kumar Mendiratta, Napa Kondaiah, R. S. RajkumarAbstract:Scientific basis on the quality changes of traditional keema will boost and sustain Meat production and utilization in Buffalo abundant countries. A programme was undertaken to determine the influence of age and gender on the quality of Buffalo Meat keema at refrigerator storage (4 ± 1 °C). Buffalo Meat keema was evaluated by analyzing the changes in physicochemical, microbiological and sensory attributes. The product characteristics and acceptability of keema were better in spent Buffalo group than young male group. The values of pH, TBARS, total aerobic mesophils, coliforms, Lactobacillus , Staphylococcus aureus, anaerobic and psychrophilic counts of Buffalo Meat keema increased but appearance, flavour, juiciness, tenderness, connective tissue residue and overall acceptability scores decreased with progressing refrigerated storage. The shelf life of refrigerated Buffalo Meat keema was 18 days with an overall acceptability score ranging from extremely acceptable to moderately acceptable.
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Comparison of quality attributes of Buffalo Meat curry at different storage temperature.
Acta scientiarum polonorum. Technologia alimentaria, 2011Co-Authors: Gurunathan Kandeepan, A S R Anjaneyulu, Napa Kondaiah, Sanjod Kumar MendirattaAbstract:BACKGROUND: The product quality of curry is determined by the food animal source, raw materials and the method of processing. Moreover the scientific information on processing and quality of traditional Buffalo Meat curry from different groups of Buffaloes is not available. This study was undertaken to develop processed curry from different Buffalo groups and to compare its quality during storage at ambient and refrigeration temperature. MATERIAL AND METHODS: The Meat samples were collected from the longissimus dorsi muscle of the carcasses from each group of Buffaloes slaughtered according to the traditional halal method. Buffalo Meat curry was prepared in a pressure cooker with the standardized formulation. This final product was subjected to evaluation of quality and shelf life. RESULTS: To evaluate the effect of different groups of Meat samples on the quality of curry, product yield, pH, proximate composition, water activity (aw), thiobarbituric acid reactive substances (TBARS), calorific value, sensory attributes and microbiological assay were determined The energy of Meat curry from young Buffaloes was significantly lower than the Meat curry from spent animal groups. The overall acceptability of curry decreased significantly during 3 days ambient storage compared to refrigeration storage. CONCLUSIONS: Scientific processing by adopting good manufacturing practices and suitable packaging helped greatly to improve the shelf life of the ambient temperature stored Buffalo Meat curry. Buffalo Meat curry from young male group showed better product characteristics and overall acceptability scores than spent Buffalo group.
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Comparison of quality attributes of Buffalo Meat curry at different storage temperature | Porównanie jakosci wyrobów typu curry otrzymanych z miesa bawolego przechowywanego w róznych temperaturach
Acta Scientiarum Polonorum Technologia Alimentaria, 2011Co-Authors: Gurunathan Kandeepan, A S R Anjaneyulu, Napa Kondaiah, Sanjod Kumar MendirattaAbstract:Background: The product quality of curry is determined by the food animal source, raw materials and the method of processing. Moreover the scientific information on processing and quality of traditional Buffalo Meat curry from different groups of Buffaloes is not available. This study was undertaken to develop processed curry from different Buffalo groups and to compare its quality during storage at ambient and refrigeration temperature. Material and methods: The Meat samples were collected from the longissimus dorsi muscle of the carcasses from each group of Buffaloes slaughtered according to the traditional halal method. Buffalo Meat curry was prepared in a pressure cooker with the standardized formulation. This final product was subjected to evaluation of quality and shelf life. Results: To evaluate the effect of different groups of Meat samples on the quality of curry, product yield, pH, proximate composition, water activity (aw), thiobarbituric acid reactive substances (TBARS), calorific value, sensory attributes and microbiological assay were determined The energy of Meat curry from young Buffaloes was significantly lower than the Meat curry from spent animal groups. The overall acceptability of curry decreased significantly during 3 days ambient storage compared to refrigeration storage. Conclusions: Scientific processing by adopting good manufacturing practices and suitable packaging helped greatly to improve the shelf life of the ambient temperature stored Buffalo Meat curry. Buffalo Meat curry from young male group showed better product characteristics and overall acceptability scores than spent Buffalo group. © by Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu.
A S R Anjaneyulu - One of the best experts on this subject based on the ideXlab platform.
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effect of different binders on the physico chemical textural histological and sensory qualities of retort pouched Buffalo Meat nuggets
Journal of Food Science, 2010Co-Authors: Prince I Devadason, A S R Anjaneyulu, Y BabjiAbstract:: The functional properties of 4 binders, namely corn starch, wheat semolina, wheat flour, and tapioca starches, were evaluated to improve the quality of Buffalo Meat nuggets processed in retort pouches at F(0) 12.13. Incorporation of corn starch in Buffalo Meat nuggets produced more stable emulsion than other binders used. Product yield, drip loss, and pH did not vary significantly between the products with different binders. Shear force value was significantly higher for product with corn starch (0.42 +/- 0.0 Kg/cm(3)) followed by refined wheat flour (0.36 +/- 0.010 Kg/cm(3)), tapioca starch (0.32 +/- 0.010 Kg/cm(3)), and wheat semolina (0.32 +/- 0.010 Kg/cm(3)). Type of binder used had no significant effect on frying loss, moisture, and protein content of the product. However, fat content was higher in products with corn starch when compared to products with other binders. Texture profile indicated that products made with corn starch (22.17 +/- 2.55 N) and refined wheat flour (21.50 +/- 0.75 N) contributed firmer texture to the product. Corn starch contributed greater chewiness (83.8 +/- 12.51) to the products resulting in higher sensory scores for texture and overall acceptability. Products containing corn starch showed higher sensory scores for all attributes in comparison to products with other binders. Panelists preferred products containing different binders in the order of corn starch (7.23 +/- 0.09) > refined wheat flour (6.48 +/- 0.13) > tapioca starch (6.45 +/- 0.14) > wheat semolina (6.35 +/- 0.13) based on sensory scores. Histological studies indicated that products with corn starch showed dense protein matrix, uniform fat globules, and less number of vacuoles when compared to products made with other binders. The results indicated that corn flour is the better cereal binder for developing Buffalo Meat nuggets when compared to all other binders based on physico-chemical and sensory attributes.
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effect of different binders on the quality of enrobed Buffalo Meat cutlets and their shelf life at refrigeration storage 4 1 c
Meat Science, 2007Co-Authors: Eyas M Ahamed, R Thomas, A S R Anjaneyulu, T Sathu, Napa KondaiahAbstract:To enhance the binding and quality of enrobed Buffalo Meat cutlets (EBMC), a Meat emulsion at 0%, 15%, 20% and 25% replaced the cooked Meat in the formulation. Emulsion containing products had significantly higher moisture contents and texture scores compared to the control. Emulsion at 20% level could be incorporated in enrobed Buffalo Meat cutlets to enhance their quality. Addition of 1% egg white powder improved the quality of EBMC compared to control, while a 3% level had adverse effect on the sensory attributes despite giving higher product yield and lower shrinkage. Cutlets with refined wheat flour had significantly higher protein and fat contents. It had also higher acceptability followed by corn flour, potato starch and tapioca flour. TBARS of enrobed samples remained lower than controls throughout the storage period. Mesophilic count remained below log 3 cfu/g for both samples during storage. Uncoated products and enrobed products were acceptable up to 10th and 15th day, respectively. Enrobing of Buffalo Meat cutlets improved their acceptability and shelf life under refrigeration storage.
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effect of comminution temperature on the quality and shelf life of Buffalo Meat nuggets
Food Chemistry, 2007Co-Authors: R Thomas, A S R Anjaneyulu, Y P Gadekar, H Pragati, Napa KondaiahAbstract:Buffalo Meat nuggets were prepared after equilibrating the ingredients to temperatures of 4, 10, 25 and 37 °C. Following comminution for 6 min, the temperatures of the batters were 16.3, 19.3, 27.4 and 34.8 °C and their pH and emulsion stability ranged from 6.18 to 6.29 and 88.76 to 95.33%, respectively. Increasing temperature of comminution led to increased cooking losses and TBARS values. However, even at 37 °C, complete emulsion breakdown did not occur as the cooking losses were still only about 12%. Texture profile analysis revealed an inverse relationship between chopping temperature and shear force. Sensory evaluation indicated that, at least up to comminution temperatures of 27.4 °C, the nuggets were acceptable. The aerobic mesophilic bacterial counts were higher for the nuggets made from batters with higher temperatures but, even at the 21st day of storage, the counts were well below the levels likely to cause spoilage in Meat products. Results suggested that comminuted Buffalo Meat products can be manufactured in conditions where refrigeration is not available, by a preservation system (mostly chemical) to decrease microbial and chemical spoilage and also by devising an efficient marketing system for their early distribution (preferably 14 days).
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effect of carnosine preblending on the quality of ground Buffalo Meat
Food Chemistry, 2006Co-Authors: A S R Anjaneyulu, S BiswasAbstract:Abstract A study was conducted on carnosine preblending at 0%, 0.5%, 1.0% and 1.5% levels with ground Buffalo Meat obtained from spent, adult, male Murrah Buffalo carcasses, to identify the level of carnosine required for improving the quality of the Meat during refrigerated storage at 4 ± 1 °C. It was observed that Meat samples containing 1.0% and 1.5% carnosine significantly inhibited metmyoglobin formation and brown colour development. Carnosine also improved Meat pH, and water-holding capacity and lowered cooking loss and 2-thiobarbituric acid-reacting substances (TBARS) values as compared to control sample. Carnosine also improved desired visual colour and odour, and gave higher LTCU ‘R’ and chroma of Meat samples. Visual colour was inversely correlated with metmyoglobin, aerobic mesophiles and psychrotrophs plate count, and odour was inversely correlated with TBARS values. Use of 1.0% carnosine for preblending extended the shelf life of ground Buffalo Meat up to 8 days under refrigerated storage.
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quality and shelf life evaluation of emulsion and restructured Buffalo Meat nuggets at cold storage 4 1 c
Meat Science, 2006Co-Authors: R Thomas, A S R Anjaneyulu, Napa KondaiahAbstract:Abstract The study was aimed at comparing the physico-chemical characteristics and texture profile of emulsion and restructured Buffalo Meat nuggets (BMN) and assessing their shelf life at refrigeration temperature (4 ± 1 °C). The stability of restructured batter was significantly lower than that of the emulsion form. Emulsion nuggets (EN) had significantly higher product yield, fat content and calories while restructured nuggets (RN) had significantly higher moisture and protein contents. Texture profile analysis revealed that RN had significantly higher cohesiveness, gumminess, chewiness and shear force values. Differences in TBARS values for emulsion and restructured nuggets were not significant at any particular storage time. Throughout storage, counts for mesophilic, psychrotrophic and coliforms did not exceed log 10 3.09 and 3.44 cfu/g, log 10 2.23 and 2.11 cfu/g, log 10 1.30 and 1.30 cfu/g for emulsion and restructured Buffalo Meat nuggets, respectively. In spite of a higher overall acceptance for EN initially, panelists rated them considerably lower compared to RN during subsequent storage. Buffalo Meat nuggets were acceptable for at least 20 days in cold storage (4 ± 1 °C) under aerobic conditions in polypropylene bags.
Sanjod Kumar Mendiratta - One of the best experts on this subject based on the ideXlab platform.
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Preparation of restructured Buffalo Meat rolls using calcium phosphate
Journal of Food Science and Technology-mysore, 2020Co-Authors: Sanjod Kumar Mendiratta, A S R Anjaneyulu, Suresh K. Devatkal, Geeta Chauhan, V LakshmananAbstract:Improvement in tenderness and other sensory qualities of restructured Buffalo Meat rolls was tried by replacing sodium tripolyphosphate (STPP) with salt of calcium phosphate (CP). Meat chunks obtained from spent Buffalo Meat were mixed with ingredients like salt, sugar, sodium nitrite, condiments, corn flour and STPP. In treated samples, STPP was replaced with CP. Batters so prepared was filled into weasands, conditioned at 4±1°C for 24 h and cooked in smoke oven. Replacement of STPP with CP significantly (P
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Evaluation of quality and shelf life of Buffalo Meat keema at refrigerated storage
Journal of Food Science and Technology, 2013Co-Authors: Gurunathan Kandeepan, A S R Anjaneyulu, Sanjod Kumar Mendiratta, Napa Kondaiah, R. S. RajkumarAbstract:Scientific basis on the quality changes of traditional keema will boost and sustain Meat production and utilization in Buffalo abundant countries. A programme was undertaken to determine the influence of age and gender on the quality of Buffalo Meat keema at refrigerator storage (4 ± 1 °C). Buffalo Meat keema was evaluated by analyzing the changes in physicochemical, microbiological and sensory attributes. The product characteristics and acceptability of keema were better in spent Buffalo group than young male group. The values of pH, TBARS, total aerobic mesophils, coliforms, Lactobacillus , Staphylococcus aureus, anaerobic and psychrophilic counts of Buffalo Meat keema increased but appearance, flavour, juiciness, tenderness, connective tissue residue and overall acceptability scores decreased with progressing refrigerated storage. The shelf life of refrigerated Buffalo Meat keema was 18 days with an overall acceptability score ranging from extremely acceptable to moderately acceptable.
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Processing characteristics of Buffalo Meat-a review
Journal of Meat Science and Technology, 2013Co-Authors: Gurunathan Kandeepan, Sanjod Kumar Mendiratta, V Shukla, Mangalathu Rajan VishnurajAbstract:Buffalo Meat is superior in terms of its lean content and high nutritional value. The growing nutritional insecurity with regard to the quality food warrants sufficient knowledge on this protein rich Meat source to meet out the requirements in a balanced diet. Development of Meat products with superior quality is possible only with the sufficient knowledge on the physicochemical and functional parameters of the Meat. Buffalo Meat has superior Meat processing characteristics due to its chemical composition, structural components and functional abilities. The major attractive features of Buffalo Meat are its dark red colour, good marbling, low connective tissue, desirable texture, high protein, water holding capacity, myofibrillar fragmentation index and emulsifying capacity. Intensively reared young male Buffalo Meat showed higher moisture, collagen solubility, sarcomere length, myofibrillar fragmentation index and water holding capacity than Meat from other animals. A higher pH, total Meat pigments, salt soluble protein, emulsifying capacity and lower collagen solubility were observed in spent male Buffalo Meat. Spent female Buffalo Meat had higher fat, total collagen, muscle fibre diameter and shear force value. Sensory evaluation indicated a marked toughness in spent male and female Buffalo Meat. The processing characteristics of Meat are essential find their suitability for developing products with superior quality attributes.
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Comparison of quality attributes of Buffalo Meat curry at different storage temperature.
Acta scientiarum polonorum. Technologia alimentaria, 2011Co-Authors: Gurunathan Kandeepan, A S R Anjaneyulu, Napa Kondaiah, Sanjod Kumar MendirattaAbstract:BACKGROUND: The product quality of curry is determined by the food animal source, raw materials and the method of processing. Moreover the scientific information on processing and quality of traditional Buffalo Meat curry from different groups of Buffaloes is not available. This study was undertaken to develop processed curry from different Buffalo groups and to compare its quality during storage at ambient and refrigeration temperature. MATERIAL AND METHODS: The Meat samples were collected from the longissimus dorsi muscle of the carcasses from each group of Buffaloes slaughtered according to the traditional halal method. Buffalo Meat curry was prepared in a pressure cooker with the standardized formulation. This final product was subjected to evaluation of quality and shelf life. RESULTS: To evaluate the effect of different groups of Meat samples on the quality of curry, product yield, pH, proximate composition, water activity (aw), thiobarbituric acid reactive substances (TBARS), calorific value, sensory attributes and microbiological assay were determined The energy of Meat curry from young Buffaloes was significantly lower than the Meat curry from spent animal groups. The overall acceptability of curry decreased significantly during 3 days ambient storage compared to refrigeration storage. CONCLUSIONS: Scientific processing by adopting good manufacturing practices and suitable packaging helped greatly to improve the shelf life of the ambient temperature stored Buffalo Meat curry. Buffalo Meat curry from young male group showed better product characteristics and overall acceptability scores than spent Buffalo group.
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Comparison of quality attributes of Buffalo Meat curry at different storage temperature | Porównanie jakosci wyrobów typu curry otrzymanych z miesa bawolego przechowywanego w róznych temperaturach
Acta Scientiarum Polonorum Technologia Alimentaria, 2011Co-Authors: Gurunathan Kandeepan, A S R Anjaneyulu, Napa Kondaiah, Sanjod Kumar MendirattaAbstract:Background: The product quality of curry is determined by the food animal source, raw materials and the method of processing. Moreover the scientific information on processing and quality of traditional Buffalo Meat curry from different groups of Buffaloes is not available. This study was undertaken to develop processed curry from different Buffalo groups and to compare its quality during storage at ambient and refrigeration temperature. Material and methods: The Meat samples were collected from the longissimus dorsi muscle of the carcasses from each group of Buffaloes slaughtered according to the traditional halal method. Buffalo Meat curry was prepared in a pressure cooker with the standardized formulation. This final product was subjected to evaluation of quality and shelf life. Results: To evaluate the effect of different groups of Meat samples on the quality of curry, product yield, pH, proximate composition, water activity (aw), thiobarbituric acid reactive substances (TBARS), calorific value, sensory attributes and microbiological assay were determined The energy of Meat curry from young Buffaloes was significantly lower than the Meat curry from spent animal groups. The overall acceptability of curry decreased significantly during 3 days ambient storage compared to refrigeration storage. Conclusions: Scientific processing by adopting good manufacturing practices and suitable packaging helped greatly to improve the shelf life of the ambient temperature stored Buffalo Meat curry. Buffalo Meat curry from young male group showed better product characteristics and overall acceptability scores than spent Buffalo group. © by Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu.
