ICAR Research Data Repository for Knowledge Management
Influence of direct and delayed chilling of excised female buffalo muscles on their textural quality
IR@CSIR-CFTRI
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/1244/
MS-02-00 |
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| Title |
Influence of direct and delayed chilling of excised female buffalo muscles on their textural quality |
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| Creator |
Rathina Raj, K.
Jagannatha Rao, R. Narasimha Rao, D. Mahendrakar, N. S. |
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| Subject |
06 Preservation and Storage
05 Texture 28 Meat, Fish & Poultry |
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| Description |
The excised muscles from the left half of 6 carcasses of old female buffaloes (4±5 years of age) were held, soon after slaughter, at the temperature of 2-3°C for 24 h (direct chilling) and those from the right half at ambient temperature (26±2°C) up to 6 h post-mortem followed by chilling at 2-3°C for 18 h (delayed chilling) in order to study the improvement in the texture quality of muscles. During the delayed chilling, the muscle pH decreased to 6.0 (from the initial value of 6.5) in 3 h whereas it took 5±6 h in direct chilling. Reduction in Instron ®rmness values was 10.3±33.6% and that in cohesiveness values was 13.2±22.2% in delayed chilled muscles compared to direct chilled ones when cooked muscles were sheared along or across the muscle fibres. These observations were statistically significant (P |
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| Date |
2000
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/1244/1/Meat_Science_56_%282000%29_95-99.pdf
Rathina Raj, K. and Jagannatha Rao, R. and Narasimha Rao, D. and Mahendrakar, N. S. (2000) Influence of direct and delayed chilling of excised female buffalo muscles on their textural quality. Meat Science, 56. pp. 95-99. |
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