EurekaMag.com logo
+ Site Statistics
References:
53,869,633
Abstracts:
29,686,251
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on LinkedInFollow on LinkedIn

+ Translate

Effect of freezing, thawing and frozen storage on physico-chemical and sensory characteristics of buffalo meat



Effect of freezing, thawing and frozen storage on physico-chemical and sensory characteristics of buffalo meat



Meat Science 35(3): 331-340



A study was conducted on some physico-chemical and sensory characteristics of buffalo meat frozen by plate and blast freezing and stored at -15 +- 3 degree C for a period of 3 months. A marginal increase in pH values and drip losses were observed during the storage period. Drip losses were less in blast frozen samples. WHC, cooking losses thermal shrinkage and WB Shear values indicated inconsistent results, during storage. Similar observations were recorded with regard to tyrosine and TBA values. No significant differences in the physico-chemical characteristics were observed between meat cuts and minced meat. Plate frozen meat samples scored higher for texture, juiciness and aroma. Both the plate and blast frozen meat samples, however, were similar in overall quality according to taste panel results.

(PDF emailed within 0-6 h: $19.90)

Accession: 008532421

Download citation: RISBibTeXText

PMID: 22061227

DOI: 10.1016/0309-1740(93)90039-K



Related references

Effect of repeated freezing and thawing on physico chemical microbial and sensory characteristics of frozen chicken. Indian Journal of Animal Sciences 60(12): 1495-1501, 1990

Effect of freezing, thawing and frozen storage on microbial profiles of buffalo meat. Journal of Food Science & Technology 30(6): 465-467, 1993

Effect of grind size and fat levels on the physico-chemical and sensory characteristics of low-fat ground buffalo meat patties. Meat Science 65(3): 973-976, 2003

The effect of freezing and frozen storage on the physical-chemical characteristics of various meat species and their quality. Schlacht und Viehhof Zeitung: 73 (10) 379-384, 1973

Physico-chemical and sensory characteristics of brine-chilled frozen quail meat. Indian Journal of Poultry Science 27(1): 1-5, 1992

Freezing meat. The storage and thawing of frozen meat. Fleischwirtschaft 55 (7) 897-901, 1975

Effect of microwave oven processing, hot air oven cooking, curing and polyphosphate treatment on physico-chemical, sensory and textural characteristics of buffalo meat products. Journal of Food Science and Technology Mysore 39(3): 240-245, 2002

Effect of freezing rate and frozen storage on iron amino acids and some b vitamins content of drip from buffalo meat. Egyptian Journal of Food Science 16(1-2): 203-212, 1988

Measurement of internal pressures and tensions in meat during freezing, frozen storage and thawing. Journal of food technology: 12 (4) 387-402, 1977

Comparison and improvement of chemical and physical characteristics of low- fat ground beef and buffalo meat patties at frozen storage. Italian Journal of Animal Science 6: 1171-1174, 2007

Quality effects of freezing and thawing method on whole muscle cuts of meat during frozen storage. 2005

Effect of different binders on the physico-chemical, textural, histological, and sensory qualities of retort pouched buffalo meat nuggets. Journal of Food Science 75(1): S31-S35, 2010

Effect of cooking temperature and time on the physico-chemical, histological and sensory properties of female carabeef (buffalo) meat. Meat Science 76(2): 274-280, 2007

Effect of incorporation of calcium lactate on physico-chemical, textural, and sensory properties of restructured buffalo meat loaves. Veterinary World 9(2): 151-159, 2016

Effect of water activity on the physico-chemical, microbiological and sensory qualities of buffalo meat sausage stored under ambient temperature. American Journal of Food Technology 1(2): 166-172, 2006