DEVELOPMENT OF A BLUEPRINT FOR CONSUMER HANDLING OF BUFFALO MEAT FOR OPTIMUM QUALITY

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dc.contributor.authorPRAJWAL S.
dc.date.accessioned2023-02-16T10:49:11Z
dc.date.available2023-02-16T10:49:11Z
dc.date.issued2021-04-03
dc.descriptionSubmitted in partial fulfillment of the requirement for the degree of Doctor of Philosophy in Department of Livestock Products Technology.en_US
dc.description.abstractThe current study was designed to develop a blueprint for consumer handling of buffalo meat for optimum palatability attributes. The study involved a survey of meat handling practices, standardization of optimum meat chunk dimension and decontamination procedure, experiments on meat ageing, ageing and short-term freezing and a brief freezing period followed by ageing, of buffalo meat that was deboned after 0, 3, 6 and 9 h of ambient exposure. Majority of butchers in various panchayats/rural in Thrissur district reported early slaughter (12 midnight-1 AM) of animals, whereas slaughter occurred at around 5-6 AM in corporation/municipality areas. The progression of rigor was more in meat samples collected from retail shops which sourced the carcasses from unauthorized slaughter premises during pre monsoon and summer seasons. The buffalo meat chunks of 10×10×5 cm dimensions eliminated the possible occurrence of cold shortening, when placed in domestic refrigerator at 4±1°C immediately post-slaughter. The application of acetic acid as an immersion at 2 per cent (v/v) level for 90 sec, resulted in significant reduction in the total viable count (TVC) of the samples while maintaining desirable organoleptic qualities. Samples deboned 9 h post-slaughter (D9) and then aged for 72 h at 4±1°C had significantly (p<0.01) lower myofibril fragmentation index (MFI) and collagen solubility (CS) compared to samples deboned at earlier periods. Total calpain activity (CA) was significantly lower in D9 samples after 72 h of ageing. Only the aged samples (without freezing) had significantly higher MFI, Warner-Bratzler shear force (WBSF) and TVC as compared to the samples that were frozen before or after ageing. Between samples frozen before or after ageing, there was no significant difference in WBSF, CS and sensory overall acceptability scores. But samples frozen for 7 d after ageing had significantly lower MFI, lower TVC and higher colour and odour scores as compared to the samples frozen for 24 h prior to ageing. The protein profile of drip fluid in the freezing-ageing experiment revealed significant increase in the relative abundance of 167 kDa protein bands and significant decrease in 47 kDa bands during the short-term freezing followed by ageing. The results of the study reveal that, considering the early slaughter of animals, many retail shops are selling buffalo meat that has been exposed to ambient temperature for more than 9 h. The buffalo meat should be portioned to a minimum of 10×10×5 cm dimensions and decontaminated by immersion in 2 per cent acetic acid for 90 sec. Freezing of buffalo meat at -18±2 °C for 24 h followed by 72 h ageing at 4±1 °C in a domestic refrigerator will substantially improve the organoleptic qualities of meat. If meat is intended to be prepared and consumed after 10 d of purchase, 72 h ageing followed by 7 d of freezing at -18±2 °C in the domestic freezer will be a better option for improved palatability.en_US
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810193923
dc.keywordsBUFFALO MEAT PRODUCTION, BUFFALO MEAT HANDLING PRACTICES, Decontamination, Total viable count, Raw meat sensory , Cooked meat sensory, OPTIMIZATION OF AGEING PROCDURE, R-value, Myofibril fragmentation index, Warner-Bratzler shear force, Collagen content , Collagen solubility,en_US
dc.language.isoEnglishen_US
dc.pages318p.en_US
dc.publisherCOLLEGE OF VETERINARY & ANIMAL SCIENCES MANNUTHY, THRISSURen_US
dc.research.problem1. Survey the current handling practices of buffalo meat by butchers/meat traders at abattoirs and retail meat shops and by consumers at home. 2. Assess the rigor state, physico-chemical attributes and bacteriological quality of buffalo meat available in local market. 3. Optimize a procedure for post-mortem tenderization of buffalo meat by combining processes of room-temperature holding/ chilling and freeze/thaw/chilling. 4. Develop a protocol for consumer handling of buffalo meat by incorporating optimized sanitization, chunking and tenderization procedures.en_US
dc.subLivestock Product Technologyen_US
dc.themeDEVELOPMENT OF A BLUEPRINT FOR CONSUMER HANDLING OF BUFFALO MEAT FOR OPTIMUM QUALITYen_US
dc.these.typePh.Den_US
dc.titleDEVELOPMENT OF A BLUEPRINT FOR CONSUMER HANDLING OF BUFFALO MEAT FOR OPTIMUM QUALITYen_US
dc.typeThesisen_US
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