TY  - JOUR
T1  - Influence of Histological Changes of Refrigerator Preserved Buffalo Meat on Quality Characteristics
AU - , G.Kandeepan AU - , S. Biswas AU - , K.Porteen 
JO  - Journal of Food Technology
VL  - 4
IS  - 2
SP  - 116
EP  - 121
PY  - 2006
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2006.116.121
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2006.116.121
KW  - Buffalo meat
KW  -chiller
KW  -freezer
KW  -structural damage
KW  -whc
KW  -moisture
KW  -protein
KW  -texture
KW  -tenderness
KW  -chilling loss
KW  -drip loss
KW  -storage period
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±1°C) and 4, 7, 14, 30, 60 and 75 days in freezer (–10±1°C) in a domestic refrigerator. Chiller storage showed shrinkage and kinking of muscle fibres. Contrastingly, freezer showed separation of muscle fibres, transverse breaks and different configuration of structural damages due to ice crystal formations. The values of WHC, moisture% and protein% decreased with increasing storage period. Whereas, texture, tenderness, 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  -