Quality changes in buffalo meat and liver during storage in ice pack
2000
Sharma, N. | Sen, A.R. (Indian Veterinary Research Insititute, Izatnagar (India).)
Buffalo meat has vast potential to cope up with increasing demand of meat for internal consumption as well as for export since good market for buffalo meat exists in gulf countries. Depending on the type of trade and length of journey, meat is transported by road in insulated or refrigerated vechicles. Usually dressed carcasses and offals are packed with ice and transported to processing plants. Various factors are responsible for changes in sensory and microbial quality of fresh meat during transporation. Lanier(1978) revealed that discoloration of insufficiently chilled beef occurring in transit. Bell and Garout (1994) conducted transport and storage trials of vaccum packaged beef carcasses and observed that beef of normal pH can be preserved upto 90 days. Sharma(1994) reported on quality changes in buffalo meat transportation under ice and changes due to repeated freezing and thawing of meat. The Present study was conducted to study the physio-chemical, microbial and sensory changes of buffalo meat and liver during storage in ice pack.
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