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http://krishi.icar.gov.in/jspui/handle/123456789/7447| Title: | Improvement of shelf-life of buffalo meat steaks using lactic acid, clove oil and vitamin C during retail display. |
| Other Titles: | Not Available |
| Authors: | Naveena B.M, Muthukumar M, Sen A.R, Babji.Y and Murthy T.R.K |
| 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: | 2006-12-31 |
| Project Code: | Not Available |
| Keywords: | Buffalo meat Lactic acid Clove Vitamin C |
| Publisher: | ScienceDirect (Elsevier) |
| Citation: | Not Available |
| Series/Report no.: | Not Available; |
| Abstract/Description: | Buffalo meat steaks dipped in either (1) distilled water (control), (2) lactic acid (LA), (3) LA + clove oil (clove), or (4) LA + clove + vitamin C (Vit C) were displayed at 4 ± 1 °C, illuminated by a standard fluorescent lamp. The pH, 2-thiobarbituric acid reactive substances (TBARS), instrumental colour (CIE L∗, a∗, b∗), aerobic plate counts (APC), psychrotrophic counts (PPC), coliform counts and sensory colour and odour were determined up to 12th day of display at 3 days interval. Results showed that, all the treatments have significantly (P < 0.05) reduced the TBARS values compared to control. Among treatments, use of LA + clove has exhibited significantly (P < 0.05) lowest TBARS values throughout display period than others. Buffalo meat steaks treated with either LA + clove or LA + clove + Vit C had significantly (P < 0.05) lower APC, PPC and coliform counts than control or LA treated samples. LA + clove + Vit C treated samples maintained significantly (P < 0.05) higher a∗ and b∗ values during display as well as improvement in sensory colour and odour than others. Treatment with either LA + clove or LA + clove + Vit C extended the display life of buffalo meat steaks at 4 ± 1 °C. There appears to be a significant advantage to using LA + clove or LA + clove + Vit C over LA alone. |
| 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.: | 74(2) |
| Page Number: | 409-415 |
| Name of the Division/Regional Station: | Not Available |
| Source, DOI or any other URL: | https://doi.org/10.1016/j.meatsci.2006.04.020 |
| URI: | http://krishi.icar.gov.in/jspui/handle/123456789/7447 |
| Appears in Collections: | AS-NRCMeat-Publication |
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