Evaluation of quality and shelf life of buffalo meat keema at refrigerated storage

Kandeepan, G.; Anjaneyulu, A. S. R.; Kondaiah, N.; Mendiratta, S. K.; Rajkumar, R. S.

doi:10.1007/s13197-011-0454-5

Cited by 9 publications

(9 citation statements)

References 36 publications

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“…Some reports demonstrate that natural antioxidants can retard meat color loss by extending the red color and delaying MMG formation. A decrease in appearance and color scores of meat products with increase in storage period was also reported by Singh et al (2011) and Kandeepan et al (2010). Anti-bacterial orange peel extract may have the effect on inhibiting the microbial decomposition of chevon which may uphold the color in treated samples.…”

Section: Colorsupporting

confidence: 58%

Enhancing the quality and shelf life of chevon using orange peel extract

Murshed,

Akter,

Mukta

et al. 2023

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The experiment was conducted to find out the effect of different levels of orange peel extract as a natural antioxidant and antimicrobial agent on fresh and preserved chevon. For this purpose, fresh chevon samples were divided into four treatment groups. These were treated as T0 (control group 0% orange peel extract), T1 (0.2% orange peel extract), T2 (0.3% orange peel extract) and T3 (0.4% orange peel extract) respectively. Sensory tests (color, flavor, tenderness, juiciness and overall acceptability), proximate components (DM, CP, EE and Ash), physicochemical quality (Raw meat pH, cooking loss), biochemical properties (POV, FFA and TBARS) and microbial assessment (TVC, TCC and TYMC) examination were determined in order to evaluate the effect of orange peel extract as natural antioxidant and antimicrobial agent for maintaining chevon qualities and the shelf-life of chevon for 0, 5, 10 and 15 days of storage period under refrigeration temperature. Among the four treatments T3 (0.4% orange peel extract) was the best in terms of nutrient quality, physicochemical properties, biochemical analysis and microbial assessment. Therefore, it is concluded that 0.4% orange peel extract may be used up to 15 days for chevon preservation.

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Section: Colorsupporting

confidence: 58%

Enhancing the quality and shelf life of chevon using orange peel extract

Murshed,

Akter,

Mukta

et al. 2023

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“…Kandeepan et al [ 50 ] determined the shelf life of refrigerated buffalo ground meat (keema) prepared with various flavourings and condiments. Product shelf life was 18 days with an overall acceptability score ranging from extremely acceptable to moderately acceptable.…”

Section: Resultsmentioning

confidence: 99%

Combined Effect of Chitosan Coating and Laurel Essential Oil (Laurus nobilis) on the Microbiological, Chemical, and Sensory Attributes of Water Buffalo Meat

Karakosta

Vatavali

Kosma

et al. 2022

Foods

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The combined effect of chitosan coating (CHI) and laurel essential oil (LEO) on the shelf-life extension of water buffalo meat stored under aerobic packaging conditions at 4 °C was investigated. Microbiological, physicochemical, and sensory attributes were monitored over an 18-day storage period. Microbiological data indicated that the (CHI) coating along with (LEO) was the most efficient among treatments in reducing populations of bacteria by 3.2 log cfu/g on day 6 of storage (p < 0.05). pH values of meat varied between 6.04 and 6.21, while thiobarbituric acid (TBA) values were equal to or less than 2.12 mg malondialdehyde/kg throughout storage. The colour parameter L* and a* values decreased, while b* values increased during storage (p < 0.05). Taste proved to be a more sensitive sensory attribute than odour. Based on sensory and microbiological data, product shelf life was approximately 5–6 days for control samples, 7–8 days for samples treated with (LEO), 12 days for samples treated with (CHI), and 13–14 days for samples treated with (CHI + LEO).

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“…On the other hand, refrigeration and vacuum-packaging are increasingly being used as two techniques for enhancing shelf life of perishable foods such as cuts of fresh meat and meat products, using low-oxygen permeable packing materials (Coll Cárdenas et al 2008;Kandeepan et al 2011).…”

Section: Introductionmentioning

confidence: 99%

Kinetics of colour and texture changes of beef during storage

et al. 2012

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The influence of the packaging films, aerobic and vacuum conditions, and refrigeration storage temperature (0, 4 and 10°C) on colour and texture of raw meat were studied during a 2-week storage period in order to analyze kinetics of colour and texture changes. The rate of redness decrease was most noticeable at the highest storage temperature and aerobic conditions and these changes were well described by the firstorder reaction. Texture parameter reflected a progressive softening during storage for both films. Decrease on shear force of raw beef during storage followed a first-order kinetic model. Temperature dependence of colour and texture change was adequately modelled with the Arrhenius equation.

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Evaluation of quality and shelf life of buffalo meat keema at refrigerated storage

Cited by 9 publications

References 36 publications

Enhancing the quality and shelf life of chevon using orange peel extract

Enhancing the quality and shelf life of chevon using orange peel extract

Combined Effect of Chitosan Coating and Laurel Essential Oil (Laurus nobilis) on the Microbiological, Chemical, and Sensory Attributes of Water Buffalo Meat

Kinetics of colour and texture changes of beef during storage

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