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Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/7447
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DC Field | Value | Language |
---|---|---|
dc.contributor.author | Naveena B.M, Muthukumar M, Sen A.R, Babji.Y and Murthy T.R.K | en_US |
dc.date.accessioned | 2018-10-03T09:26:07Z | - |
dc.date.available | 2018-10-03T09:26:07Z | - |
dc.date.issued | 2006-12-31 | - |
dc.identifier.citation | Not Available | en_US |
dc.identifier.issn | Not Available | - |
dc.identifier.uri | http://krishi.icar.gov.in/jspui/handle/123456789/7447 | - |
dc.description | Not Available | en_US |
dc.description.abstract | 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. | en_US |
dc.description.sponsorship | Not Available | en_US |
dc.language.iso | English | en_US |
dc.publisher | ScienceDirect (Elsevier) | en_US |
dc.relation.ispartofseries | Not Available; | - |
dc.subject | Buffalo meat Lactic acid Clove Vitamin C | en_US |
dc.title | Improvement of shelf-life of buffalo meat steaks using lactic acid, clove oil and vitamin C during retail display. | en_US |
dc.title.alternative | Not Available | en_US |
dc.type | Article | en_US |
dc.publication.projectcode | Not Available | en_US |
dc.publication.journalname | Meat Science | en_US |
dc.publication.volumeno | 74(2) | en_US |
dc.publication.pagenumber | 409-415 | en_US |
dc.publication.divisionUnit | Not Available | en_US |
dc.publication.sourceUrl | https://doi.org/10.1016/j.meatsci.2006.04.020 | en_US |
dc.publication.authorAffiliation | ICAR::National Research Centre on Meat, Hyderabad | en_US |
dc.ICARdataUseLicence | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf | en_US |
dc.publication.naasrating | 9.64 | en_US |
Appears in Collections: | AS-NRCMeat-Publication |
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