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Effect of freezing, thawing and frozen storage on microbial profiles of buffalo meat.

Author(s) : ZIAUDDIN K. S., RAO D. N., RAMESH B. S., AMLA B. L.

Type of article: Article

Summary

Buffalo meat was frozen by plate-freezing and blast-freezing, and thawed at room temperature, chill temperature, in microwave oven and under running water. The results revealed a reduction in microbial count during frozen storage. Coliforms were highly sensitive, whereas Staphylococci and moulds were resistant to frozen storage. Micrococci were most predominant, followed by staphylococci, pseudomonas and bacilli at the end of three months of storage. Penicillium was the predominant mould.

Details

  • Original title: Effect of freezing, thawing and frozen storage on microbial profiles of buffalo meat.
  • Record ID : 1994-3613
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 30 - n. 6
  • Publication date: 1993/11
  • Document available for consultation in the library of the IIR headquarters only.

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