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Buffalo Meat

The Experts below are selected from a list of 1293 Experts worldwide ranked by ideXlab platform

Napa Kondaiah – 1st expert on this subject based on the ideXlab platform

  • Evaluation of quality and shelf life of Buffalo Meat keema at refrigerated storage
    Journal of Food Science and Technology, 2013
    Co-Authors: Gurunathan Kandeepan, Napa Kondaiah, A S R Anjaneyulu, Sanjod Kumar Mendiratta, R. S. Rajkumar

    Abstract:

    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.

  • effects of salt and ammonium hydroxide on the quality of ground Buffalo Meat
    Meat Science, 2011
    Co-Authors: B. M. Naveena, M Muthukumar, Y Babji, Napa Kondaiah

    Abstract:

    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.

  • Comparison of quality attributes of Buffalo Meat curry at different storage temperature.
    Acta scientiarum polonorum. Technologia alimentaria, 2011
    Co-Authors: Gurunathan Kandeepan, Napa Kondaiah, A S R Anjaneyulu, Sanjod Kumar Mendiratta

    Abstract:

    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.

Arturo Giordano – 2nd expert on this subject based on the ideXlab platform

  • Beneficial impact on cardiovascular risk profile of water Buffalo Meat consumption
    European Journal of Clinical Nutrition, 2010
    Co-Authors: G Giordano, P Guarini, P Ferrari, B Schiavone, G Biondi-zoccai, Arturo Giordano

    Abstract:

    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

  • beneficial impact on cardiovascular risk profile of water Buffalo Meat consumption
    European Journal of Clinical Nutrition, 2010
    Co-Authors: G Giordano, P Guarini, P Ferrari, Giuseppe Biondizoccai, B Schiavone, Arturo Giordano

    Abstract:

    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.

  • Beneficial impact on cardiovascular risk profile of water Buffalo Meat consumption
    European Journal of Clinical Nutrition, 2010
    Co-Authors: G Giordano, P Guarini, P Ferrari, B Schiavone, G Biondi-zoccai, Arturo Giordano

    Abstract:

    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 – 3rd expert on this subject based on the ideXlab platform

  • Preparation of restructured Buffalo Meat rolls using calcium phosphate
    Journal of Food Science and Technology-mysore, 2020
    Co-Authors: Sanjod Kumar Mendiratta, A S R Anjaneyulu, Suresh K. Devatkal, Geeta Chauhan, V Lakshmanan

    Abstract:

    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

  • Determination of thermal process schedule for emulsion type Buffalo Meat block in retort pouch
    Journal of Food Science and Technology, 2014
    Co-Authors: I. Prince Devadason, A S R Anjaneyulu, S. K. Mendirtta, T. R. K. Murthy

    Abstract:

    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.

  • Evaluation of quality and shelf life of Buffalo Meat keema at refrigerated storage
    Journal of Food Science and Technology, 2013
    Co-Authors: Gurunathan Kandeepan, Napa Kondaiah, A S R Anjaneyulu, Sanjod Kumar Mendiratta, R. S. Rajkumar

    Abstract:

    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.