Shelf life study of hurdle treated ready-to-eat spiced buffalo meat product stored at 30 ± 3 °C for 7 weeks under vacuum and aerobic packaging

Abstract

Shelf stable ready to eat spiced pickle type buffalo meat product was prepared after desorbing in infusion solution (glycerol 3.5%, sodium chloride 5.0%, honey2.0%, mango powder 2.2%, spices 1.0%, sodium nitrite 0.015%, phosphate 0.2%, Sorbic acid 0.2%.and acetic acid 1%), pressure cooking of meat in infusion solution for 20 min followed by frying for 2 min in mustard oil and mixing with prefried condiments and spices. The physico-chemical properties i.e. pH, water activity, proximate composition, FFA, Soluble hydroxyproline, TBA values, nitrite content, protein solubility, shear force value, haempigments, microbiological and sensory quality of the product remained good and hygienically safe and almost comparable in aerobic PET jars and multilayered nylon barrier pouches stored at 30±3°C for 7 weeks .It can be suggested that storage of such product may be conveniently done even in food grade PET jars without going for vacuum packaging which is a bit costly.

Application of Multi-Hurdles Technology in Development and Quality Evaluation of Shelf-Stable Barbecued Chicken Stored at Ambient Temperature

“…For all samples no significant difference was noted for sourness score during storage period. Similar result was reported by Malik and Sharma (2014) in shelf stable ready to eat spiced buffalo meat product formulated with acetic acid as a AL. Between groups, the sourness score for controls was significantly (p<0.05) lower and for treatments score was significantly (p<0.05) higher during storage, which may be due to acceptable distinct sour taste developed in the treatment samples on addition of 0.2 per cent LA and 0.2 per cent GDL as blend.…”

Physicochemical and Microbiological Proprieties of Some Meat Products in Sharkia Governorate, Egypt

“…Meat is liked for its unique taste and it is rich in nutrients, providing best quality of protein, essential fatty acids, essential amino acids and a number of minerals and vitamins particularly the B 12 . Meat is converted into a number of products all over the world depending upon the consumer likening and desirability (Malik and Sharma, 2014). Meat and meat products are an important part of our daily diet and could be considered as excellent sources of essential nutrients (Mehta et al, 2015).…”

From Low Value to High Value: The Transformation of Silver Carp (Hypophthalmichthys molitrix) through Pickling

“…Pickling is a traditional method of preserving food that has been used for centuries . In recent years, there has been an increase in consumer interest in meat pickles, and pickling has been successfully applied to a variety of animal meats, including chicken, , goat or mutton, , buffalo, as well as several species of bird. , Pickling is simple and cost-effective method involves immersing the food in a solution of vinegar, salt, and spices, which helps to kill any bacteria or microorganisms present on the food and prevents spoilage . In addition to preserving the food, pickling can also add flavor and improve the texture of the food, making it more appealing to eat.…”