Kerala Veterinary and Animal Sciences University, Wayanad

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PHYSICO-CHEMtCAL QUALITY OF BUFFALO MEAT UNDER REFRIGERATION
(COLLEGE OF VETERINARY AND ANIMAL SCIENCE,MANNUTHY, 1996) ABDULKADER KUNHY, P A; Kuttinarayanan, P
Meat is accepted all over the world as a rich source of hrgh ^ality assimilable protein containing all the essential ammo acrds. Meat quality per se is contributed by its Physico-chemical, biochemical, nutritional, microbiological and otganoleptic qualities. Though some of these are predetermined epandmg on animal physiology, others can be changed by -nrpulatrng the meat handling practices, in ia learned from he licerature that studies on physico-chemical quality of - -lo meat are scanty. Hence the present study was etta.en to assess the various physico chemical ^alities of buffalo meat under refrigeration (40c). Fifteen meat samples were collected from t-w aug,hter house, Kuriachira. Thrissur andf raonma ltyhsee d mufnoirc ipDHal water holding capacity, giyeogen content, fibre diameter .4 an 2T h O f refrigeration. ---- at a, steadily' r"r ing the storage period from 1 h to— 72 ah. Hroewdeuvceerd gni rcant drfferences in water holding capacity, fibre lameter and sarcomere length were not observed durino th, --e Of study, in che organoleptic evaluation, 11^ at ii tenderness did not differ significantly during different hours of storage, though the meat was significantly juicier (P<0.05) with a score 5.85+0.19 at l h and reduced further during subsequent hours of storage.