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THE EFFECT OF SALT AND PHOSPHATE PREBLENDING OF BUFFALO MEAT ON ITS PHYSICOCHEMICAL PROPERTIES DURING REFRIGERATED STORAGE.

Author(s) : ANJANEYULU A. S. R., SHARMA N., KONDAIAH N.

Type of article: Article

Summary

CHANGES IN THE QUALITY OF (1) MEAT CHUNKS, (2) GROUND MEAT, (3) PRESALTED (2% SODIUM CHLORIDE) GROUND MEAT AND (4) PHOSPHATE (0.5% PHOSPHATE BLEND AND 2% SODIUM CHLORIDE) PREBLENDED GROUND MEAT AND THEIR SUITABILITYFOR USE IN EMULSION-TYPE PATTIES WERE EVALUATED ON THE 0, 3, 5, 7 AND 9TH DAYS OF REFRIGERATED STORAGE AT 275-276 K (2-3 DEG C). MEAT CHUNKS HAD A SIGNIFICANTLY BETTER COLOUR AND ODOUR AND TBA NUMBER DURING STORAGE THAN HAD GROUND MEAT AND PRESALTED MEAT. THE PRESALTED MEAT HAD A SIGNIFICANTLY GREATER WATER HOLDING CAPACITY, A BETTER COLOUR, A LOWER COOKING LOSS AND HIGHER SENSORY SCORES FOR THE FLAVOUR AND OVERALL PALATABILITY OF THE PATTIES THAN HAD GROUND MEAT.

Details

  • Original title: THE EFFECT OF SALT AND PHOSPHATE PREBLENDING OF BUFFALO MEAT ON ITS PHYSICOCHEMICAL PROPERTIES DURING REFRIGERATED STORAGE.
  • Record ID : 1991-1221
  • Languages: German
  • Source: Fleischwirtschaft - vol. 70 - n. 10
  • Publication date: 1990/10
  • Document available for consultation in the library of the IIR headquarters only.

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