Assesment of storage stability of cooked low-fat buffalo meat balls in low-fat gravy.
2004
Kumar, L. | Sharma, B.D., Indian Veterinary Research Institute, Izatnagar (India)
Low-fat buffalo meat balls were packaged in LDPE pouches along with low-fat gravy and stored for 15 days at refrigerated temperature, Total plate count, psychrophilic count and TBA values showed an increase but remined within the acceptable limits during the entire period of storage. Coliforms were not detected. The sensory rating for flavour, juiciness, texture and overll acceptability remained between good to very good. These findings indicate that lofat bufflao meat balls stored in low-fat gravy had very good acceptability during 15 days of storage in refrigiration in LPDE pouches.
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Este registro bibliográfico ha sido proporcionado por Indian Council of Agricultural Research