PHYSICO-CHEMtCAL QUALITY OF BUFFALO MEAT UNDER REFRIGERATION
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Date
1996
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COLLEGE OF VETERINARY AND ANIMAL SCIENCE,MANNUTHY
Abstract
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.
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