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Influence of Milk Co-precipitates on the quality of Restructured Buffalo Meat Blocks.

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Title Influence of Milk Co-precipitates on the quality of Restructured Buffalo Meat Blocks.
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Creator Kumar, S., Sharma, B. D. and Biswas, A. K.
 
Subject Restructured, Buffalo Meat, Meat Blocks, Milk Co-precipitates, Meat Chunks, Sensory Attributes
 
Description Co-author
Restructuring had made it possible to utilize lower value cuts and meat trimmings from spent animals by providing
convenience in product preparation besides enhancing tenderness, palatability and value. Milk co-precipitates (MCP) have been reported
to improve the nutritional and functional properties of certain meat products. This study was undertaken to evaluate the influence of
incorporation of milk co-precipitates at four different levels viz. 0, 10, 15 and 20% on the quality of restructured buffalo meat blocks.
Low-calcium milk co-precipitates were prepared from skim milk by heat and salt coagulation of milk proteins. Meat chunks were mixed
with the curing ingredients and chilled water in a Hobart mixer for 5 minutes, followed by addition of milk co-precipitates along with
condiments and spice mix and again mixed for 5 minutes. Treated chunks were stuffed in aluminium moulds and cooked in steam
without pressure for 1.5 h. After cooking, treated meat blocks were compared for different physico-chemical and sensory attributes.
Meat blocks incorporated with 10% MCP were significantly better (p
Not Available
 
Date 2023-05-16T04:29:00Z
2023-05-16T04:29:00Z
2004-04-01
 
Type Research Paper
 
Identifier Not Available
1011-2367
http://krishi.icar.gov.in/jspui/handle/123456789/77455
 
Language English
 
Relation Not Available;
 
Publisher Not Available