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Improvement of shelf-life of buffalo meat steaks using lactic acid, clove oil and vitamin C during retail display.

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Title Improvement of shelf-life of buffalo meat steaks using lactic acid, clove oil and vitamin C during retail display.
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Creator Naveena B.M, Muthukumar M, Sen A.R, Babji.Y and Murthy T.R.K
 
Subject Buffalo meat Lactic acid Clove Vitamin C
 
Description Not Available
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.
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Date 2018-10-03T09:26:07Z
2018-10-03T09:26:07Z
2006-12-31
 
Type Article
 
Identifier Not Available
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http://krishi.icar.gov.in/jspui/handle/123456789/7447
 
Language English
 
Relation Not Available;
 
Publisher ScienceDirect (Elsevier)