Comparison of hurdle treatments for buffalo meat
2010
Malik, Altaf H. | Sharma, Brahma Deo
Three types of shelf stable buffalo meat chunks (SBM) were prepared using three types of infusion solution formulations. These contained varying percentages of glycerol, sodium chloride, propylene glycol and honey, in addition to sodium nitrite @ 100 ppm and sorbic acid @ 0.2%. Meat chunks were pasteurised at 80 °C for 20 min and then desorbed under refrigeration, drained and dried at 80 °C. The SBM processed with ISF-3 (glycerol 6.0, propylene glycol 1.00 and sodium chloride 6.00%) had significantly lower salt and moisture content and significantly higher protein and haem pigments than the other two products. The SBM processed with ISF-1 (glycerol 9.5, propylene glycol 1.5, sodium chloride 7.5 and honey 2.0%) had significantly lower water activity but significantly higher yield and protein solubility than other two products. The SBM processed with ISF-2 (glycerol 2.5, propylene glycol 2.5, sodium chloride 8.5 and honey 1.0%) had significantly higher salt content and Thiobarbituric acid values than the other two products. All the three types of products had very good sensory acceptability and satisfactory microbiological qualities.
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