Comparison of quality and shelf life of buffalo meat patties stored at refrigeration temperature

Scientific investigation on the quality changes of processed meat products will boost and sustain the meat production and utilization in buffalo abundant countries. A programme was undertaken to compare the quality of buffalo meat patties made from intensively reared young male, semi extensively reared spent male and female groups and stored at refrigeration temperature (4 ± 1 °C). Buffalo meat patties were evaluated for shelf life attributes by analysing the changes in physicochemical, microbiological and sensory attributes. The overall acceptability of patties was better in spent buffalo group than young male group. Increasing storage time resulted in significantly higher pH, TBARS, total aerobic mesophils, coliforms, Staphylococcus aureus and psychrophilic counts but decreased appearance, flavour, juiciness, tenderness, connective tissue residue and overall acceptability scores of buffalo meat patties. The patties were well acceptable within 20 days in young male group and 25 days in spent buffalo group respectively during refrigerator storage.     

Quality and shelf life evaluation of emulsion and restructured buffalo meat nuggets at cold storage (4±1°C)

The study was aimed at comparing the physico-chemical characteristics and texture profile of emulsion and restructured buffalo meat nuggets (BMN) and assessing their shelf life at refrigeration temperature (4±1°C). The stability of restructured batter was significantly lower than that of the emulsion form. Emulsion nuggets (EN) had significantly higher product yield, fat content and calories while restructured nuggets (RN) had significantly higher moisture and protein contents. Texture profile analysis revealed that RN had significantly higher cohesiveness, gumminess, chewiness and shear force values. Differences in TBARS values for emulsion and restructured nuggets were not significant at any particular storage time. Throughout storage, counts for mesophilic, psychrotrophic and coliforms did not exceed log(10)3.09 and 3.44cfu/g, log(10)2.23 and 2.11cfu/g, log(10)1.30 and 1.30cfu/g for emulsion and restructured buffalo meat nuggets, respectively. In spite of a higher overall acceptance for EN initially, panelists rated them considerably lower compared to RN during subsequent storage. Buffalo meat nuggets were acceptable for at least 20 days in cold storage (4±1°C) under aerobic conditions in polypropylene bags.