Physico-Chemical and Functional Quality of Buffalo Head Meat and Heart Meat

Verma, Arun Kumar; Lakshmanan, V.; Das, Anubrata; Mendiratta, S. K.; Anjaneyulu, A. S. R.

doi:10.3923/ajft.2008.134.140

Cited by 10 publications

(13 citation statements)

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“…, 2008). Similarly higher moisture content of heart meat (78.42%) than skeletal meat (75.85) as reported by Verma et al. (2008) might be the reason for higher moisture content in treated emulsions then control one.…”

Section: Resultssupporting

confidence: 53%

“…(2004) as 95.89% in buffalo skeletal meat loaf. Lower ES of skeletal meat emulsion (control) than treated groups might be due to low salt soluble proteins (8.25%) in skeletal meat as compared to head meat (12.02%), as reported by Verma et al. (2008).…”

Section: Resultsmentioning

confidence: 61%

“…pH of control emulsion was significantly ( P < 0.05) lower than the pH of treatment groups. Low pH of control than treatment emulsions might be due to lower pH value (5.85) of buffalo skeletal meat than head meat (6.41), as reported by Verma et al. (2008).…”

Section: Resultsmentioning

confidence: 71%

“…(2006) reported similar results. Heart meat incorporated emulsions had significantly ( P < 0.05) higher pH compared to control and this is due to higher pH value of buffalo heart meat (Verma et al. , 2008).…”

Section: Resultsmentioning

confidence: 94%

“…However, pH of patties among the treatments did not differ significantly. Low pH of skeletal meat patties might be due to lower pH value of buffalo skeletal meat than head meat (Verma et al. , 2008).…”

Section: Resultsmentioning

confidence: 99%

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Quality characteristics and storage stability of patties from buffalo head and heart meats

Verma

Lakshmanan

Das

et al. 2008

Int J of Food Sci Tech

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The study was conducted to evaluate the suitability of using buffalo head and heart meat in emulsion based products preparation and to assess their quality during refrigerated storage. The whole study was carried out in three phases. In phase I, head meat patties (HMP) (treatment I, II and III) were prepared in which head meat was substituted with 15%, 20% and 25% skeletal meat and compared with patties from skeletal meat (control). Treated patties had higher emulsion stability, cooking yield, pH and lower shrink percentage and chewiness than control. Sensory attributes of control and treated patties did not differ significantly. In phase II, HMP were prepared in which head meat was substituted with 20%, 30% and 40% heart meat and similarly compared with control as in phase I. Addition of heart meat in HMP had significantly (P < 0.05) increased pH, cooking yield, moisture, lower protein and fat content than control patties. Hardness, gumminess and chewiness values of control patties were higher than treated patties. HMP with heart meat had higher tenderness than control. Control patties rated better than treated patties during sensory evaluation. In phase III, quality of patties was assessed at refrigerated storage (4 ± 1°C) for 15 days. The patties remained stable with minor changes in physico-chemical, microbiological and sensory quality during refrigerated storage for 15 days. Buffalo head and heart meat effectively be utilised in developing patties.

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Section: Resultssupporting

confidence: 53%

Section: Resultsmentioning

confidence: 61%

Section: Resultsmentioning

confidence: 71%

Section: Resultsmentioning

confidence: 94%

Section: Resultsmentioning

confidence: 99%

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