TY  - JOUR
T1  - Effect of Domestic Refrigeration on Keeping Quality of Buffalo Meat
AU - , G. Kandeepan AU - , S. Biswas 
JO  - Journal of Food Technology
VL  - 5
IS  - 1
SP  - 29
EP  - 35
PY  - 2007
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2007.29.35
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2007.29.35
KW  - Supercritical extraction
KW  -oleoresin
KW  -canarium schweinfurthii engl.
KW  -textural changes
KW  -hardening phenomenon
AB  - Buffalo meat is the only future remedy for nutritional security in India. If the quality gets deteriorated, the meat preserved in refrigerator would impact greatly on the health of consumers. Hence meat samples from five year old sixteen buffalo bulls were analyzed in the fresh state (0 day) and after 4 and 7 days in chiller (4±°C) and 4, 7, 14, 30, 60 and 75 days in freezer (–10±1°C) in a domestic refrigerator. The values of ERV, WHC and proximate composition decreased with increasing storage period. Whereas pH, TBA no., tyrosine value, chilling loss and drip loss showed an increasing trend. Thus it was concluded that a storage period upto 4 days in chiller and 30 days in freezer could satisfactorily maintain the buffalo meat quality.
ER  -