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Storage stability and sensory quality of washed ground buffalo meat and meat patties during refrigerated storage.

Author(s) : KULKARNI V. V., KOWALE B. N., KESAVA RAO V., MURTHY T. R. K.

Type of article: Article

Summary

Effect of washing with water and EDTA (ethylene diamine tetraacetate) solution (2%, pH 4.5) on the keeping and sensory qualities of ground buffalo meat and meat patties during refrigerated storage of 20 days at 4 more or less 1 deg C was studied. Myofibrillar fragmentation index of raw and EDTA-washed meat did not differ significantly, but exhibited a pronounced increase in water-washed samples during storage and was accompanied by higher microbial counts. Washing generally reduced thiobarbituric acid value and EDTA-washed meat had lowest thiobarbituric acid values. Microbial counts of EDTA-washed meat were significantly lower than those of unwashed. Water-washed meat patties were comparable to raw meat patties.

Details

  • Original title: Storage stability and sensory quality of washed ground buffalo meat and meat patties during refrigerated storage.
  • Record ID : 1994-2354
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 30 - n. 3
  • Publication date: 1993/05
  • Document available for consultation in the library of the IIR headquarters only.

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