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cited.
Research
(Published
online: 04-11-2014)
2. Effect of higher temperature exposure on
physicochemical properties of frozen buffalo meat - M.
R. Vishnuraj, G. Kandeepan and Vivek Shukla
Veterinary World, 7(11): 909-915
doi:
10.14202/vetworld.2014.909-915
M. R.
Vishnuraj:
Division of Livestock Products Technology, Indian Veterinary
Research Institute, Izatnagar, Bareilly - 243 122,
Uttar Pradesh, India;
vishnurajmr@gmail.com
G.
Kandeepan:
Division of Livestock Products Technology, Indian Veterinary
Research Institute, Izatnagar, Bareilly - 243 122,
Uttar
Pradesh, India;
drkandee@gmail.com
Vivek
Shukla: Division of Livestock Products Technology, Indian
Veterinary Research Institute, Izatnagar, Bareilly - 243 122,
Uttar
Pradesh, India;
drvivekivri@gmail.com
Received:
15-07-2014, Revised: 03-10-2014, Accepted: 08-10-2014, Published
online: 04-11-2014
Corresponding author:
M. R. Vishnuraj, e-mail: vishnurajmr@gmail.com
Abstract
Aim:
The aim was to study the changes in various physicochemical
parameters of frozen buffalo meat undergone temperature abuse at
two different isothermal storage temperatures (37±1°C, 25±1°C)
using a simulated model.
Materials and Methods: Frozen buffalo meat was evaluated after
exposing to various temperature abuse conditions over selected
durations for different meat quality parameters including pH,
extract release volume (ERV), flourescein diacetate (FDA)
hydrolysis, free amino acid (FAA), total volatile basic nitrogen (TVBN)
and D-glucose value and compared against a control sample
maintained at 4±1°C.
Results: Of the various meat quality parameters evaluated pH,
FDA hydrolysis, FAA content and TVBN content showed a significant
(p<0.05) increase in temperature abused samples after temperature
abuse and on subsequent refrigerated storage. However, ERV and
D-glucose content decreased significantly (p<0.05) in temperature
abused buffalo meat during the same period of study.
Conclusions: The present study featured the influence of
exposure temperature and duration in various physicochemical
parameters and the rate of spoilage development in frozen buffalo
meat after temperature abuse.
Keywords: buffalo meat, physicochemical parameters, spoilage,
temperature abuse.
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