Effect of Packaging Methods on Storage And Sensory Quality Of Variety Meats Incorporated Carabeef Loaves At Chiller Storage
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Date
2017
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Abstract
The study aims to develop value added emulsion meat product by incorporation of low value meat and offals under different
packing methods. Emulsion based carabeef loaves incorporated with low value variety meat and offals (@ 25% of meat) were
prepared using different binders like Refined Wheat Flour (RWF) @ 7%, Egg @ 1%, Soya flour @3% and Liquid Whey @ 3% as
treatments while control loaves were prepared using only skeletal meat and RFW @ 5% as binder. Prepared loaves were subjected
to microbial quality analysis like Total Viable Count (TVC), Anaerobic Count (AC) and Yeast and Mould Count (YMC) and to sensory
quality analysis by 9 point hedonic scale to study the effect of value addition by low value meat incorporation under different
packaging methods like Aerobic (AP), Vacuum (VP) and Modified Atmosphere packaging (MAP) methods on the storage and
sensory quality of the product. The results were analyzed statistically by SPS software for One way ANOVA and least significant
variable by DUNCANS. The results revealed that vacuum packed loaves and egg treated loaves recorded lowest microbial counts
and highest sensory scores compared to other packing methods and binders respectively but it was statistically insignificant.
Based on the results, it could be concluded that the offal incorporated loaves were found to be microbiologicaly safe and
organoleptically acceptable like that of control loaves upto 14 days of chiller storage irrespective of packing methods.
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Keywords
Veterinary Science, Meat Science and Technology