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http://krishi.icar.gov.in/jspui/handle/123456789/7075| Title: | Effect of ammonium hydroxide on ultrastructure and tenderness of buffalo meat. |
| Other Titles: | Not Available |
| Authors: | Naveena B.M Kiran M Sudakar Reddy K Vaithiyanathan S Ramakrishna C Suresk K Devatkal |
| ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
| Author's Affiliated institute: | ICAR::National Research Centre on Meat, Hyderabad |
| Published/ Complete Date: | 2011-12-31 |
| Project Code: | Not Available |
| Keywords: | ammonium hydroxide ultrastucture tenderness buffalo meat |
| Publisher: | ScienceDirect |
| Citation: | Not Available |
| Series/Report no.: | Not Available; |
| Abstract/Description: | This study was conducted with an objective to improve the tenderness of tough buffalo meat using ammonium hydroxide. Buffalo meat chunks from Biceps femoris muscle were marinated with distilled water (control), 0.1%, 0.5% and 1.0% solution of ammonium hydroxide for 48 h at 4 ± 1 °C and subjected to various physico-chemical analysis and ultrastructural studies. Ammonium hydroxide increased (P < 0.05) the pH, water holding capacity (WHC), collagen solubility, total and salt soluble protein extractability and cooking yield. Reduction (P < 0.05) in Warner–Bratzler shear force values were observed in all ammonium hydroxide treated samples compared to non-treated control. Electrophoretic pattern of muscle proteins exhibited reduction in the intensity and number of certain protein bands for 0.1% and 0.5% ammonium hydroxide treated samples compared to control. Scanning and transmission electron microscopy also revealed breakdown of endothelium layers surrounding muscle fibers and weakening of Z-discs respectively, in treated samples compared to controls. These results suggest that ammonium hydroxide might be used to tenderize tough buffalo meat. |
| Description: | Not Available |
| ISSN: | Not Available |
| Type(s) of content: | Article |
| Sponsors: | Not Available |
| Language: | English |
| Name of Journal: | Meat Science |
| NAAS Rating: | 9.64 |
| Volume No.: | 88 |
| Page Number: | 727-732 |
| Name of the Division/Regional Station: | Not Available |
| Source, DOI or any other URL: | https://doi.org/10.1016/j.meatsci.2011.03.005 |
| URI: | http://krishi.icar.gov.in/jspui/handle/123456789/7075 |
| Appears in Collections: | AS-NRCMeat-Publication |
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