Renuka NayarNEETHU DIVAKAR2020-07-232020-07-232018http://krishikosh.egranth.ac.in/handle/1/5810149704The present study was conducted in the Department of Livestock Products Technology, CVAS, Pookode to study the effect of application of curd, lemon juice and blade tenderisation on quality of buffalo meat. Longissimus dorsi muscles from carcasses of buffaloes aged 8-9 years were divided into six equal groups and then subjected to various treatments. The treatments included C- control, T1- blade tenderised sample, T2- application of 20 % curd, T3- blade tenderisation with application of 20 % curd, T4- application of 20% lemon juice, T5- application of blade tenderisation with 20% lemon juice. The samples were then aerobically packed and stored in the chiller (4±10C). Analyses were conducted on days 0, 1, 3, 6 and 9 or until spoilage, whichever is earlier for both control and treatments. C and T 1 had significantly (p<0.01) lower drip loss on all days of evaluation and the values did not differ significantly across the storage period. Cooking loss was significantly (p<0.01) higher for T 3, T 4 and T and lowest for T 1. There was significant (p<0.01) difference between samples with regard to TBA number on all storage days with C and T 1 showing significantly (p<0.01) higher TBA numbers when compared to other samples. T 3 and T 5 samples showed significantly (p<0.01) lower TBA numbers on all storage days. ‘L’ values were significantly (p<0.01) lower in C and T 1 when compared to others. There was a significant (p<0.01) difference in the redness or ‘a’ values between all samples, with C and T 1 showing significantly higher values and T 4 and T 5 showing the lowest values. A significant (p<0.01) difference in shear force values between samples was observed, whereas T 1 showed a significantly (p<0.01) lower and C showed a significantly higher shear force value throughout the storage period. Among the samples the lowest (p<0.01) collagen content was observed for T 1, followed by T 2 and the highest for C. A significant (p<0.01) difference in myofibrillar fragmentation index was noticed between samples on all storage days with C showing the highest values and T 1 showing the lowest values. There was significant difference (p<0.01) in the aerobic plate counts between the samples on all storage days. The highest count was observed for T 3 closely followed by T 2. T 1 had superior scores for tenderness, juiciness and overall acceptability on day 0 and maintained the scores throughout the storage period. T 2 and T 3 samples attained similar sensory scores as that of T 1, only on day 9. C, T 4 and T 5 had the lowest sensory scores on all storage days. On storage in chiller, sensory attributes improved in all the samples stressing the importance of ageing. Blade tenderisation is recommended as the most preferred tenderisation technique. As a cost effective tenderisation treatment, T 2 is recommended as application of curd alone can make the meat tender in 9 days, with similar sensory scores as T 1.ennullThesis