The protein of intermediate moisture meat stored at tropical temperature

Obanu, Z.A.; Ledward, D.A.; Lawrie, R. A.

doi:10.1111/j.1365-2621.1975.tb00073.x

Cited by 32 publications

(4 citation statements)

References 8 publications

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“…It suggests that some insolubilisation reactions, hydrolysis and denaturation might have been taking place during this storage period (Garcia et al 1997). Similar, decrease in protein solubility upon storage has been reported in many intermediate moisture meats (Obanu et al 1975;Madovi 1980;Webster et al 1986;Okonkwo et al 1992b;Reyes-Cano et al 1995). However, there was remarkably less degree of decrease here suggesting that crosslinking reactions might be minimal in this type of product.…”

Section: Tba Valuesmentioning

confidence: 43%

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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

Malik

Sharma

2011

J Food Sci Technol

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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.

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Section: Tba Valuesmentioning

confidence: 43%

“…These carbonyls react with proteins to form premelanoidins which are antioxidants (El-Zeany et al 1973). During storage of intermediate moisture meats, Obanu et al (1975) also observed a decrease in TBA at a later stage. However, TBA values were below 1-2 considered to be the threshold limit for perception of rancidity (Watts 1962).…”

Section: Tba Valuesmentioning

confidence: 98%

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

Malik

Sharma

2011

J Food Sci Technol

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“…Three infusion solutions were formulated which would give desired water activity while maintaining the texture and flavour of meat chunks. Most of the workers have used very high levels of glycerol to achieve desired water activity (Brockman, 1973; Obanu et al. , 1975, 1976; Webster et al.…”

Section: Discussionmentioning

confidence: 99%

“…, 1994). This type of pasteurisation or mild heating for killing of vegetative cells during desorption of meat chunks has been also carried by Obanu et al. (1975), Webster et al.…”

Section: Discussionmentioning

confidence: 99%

Comparison of hurdle treatments for buffalo meat

Malik

Sharma

2010

Int J of Food Sci Tech

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Three types of shelf stable buffalo meat chunks (SBM) were prepared using three types of infusion solution formulations. These contained varying percentages of glycerol, sodium chloride, propylene glycol and honey, in addition to sodium nitrite @ 100 ppm and sorbic acid @ 0.2%. Meat chunks were pasteurised at 80°C for 20 min and then desorbed under refrigeration, drained and dried at 80°C. The SBM processed with ISF-3 (glycerol 6.0, propylene glycol 1.00 and sodium chloride 6.00%) had significantly lower salt and moisture content and significantly higher protein and haem pigments than the other two products. The SBM processed with ISF-1 (glycerol 9.5, propylene glycol 1.5, sodium chloride 7.5 and honey 2.0%) had significantly lower water activity but significantly higher yield and protein solubility than other two products. The SBM processed with ISF-2 (glycerol 2.5, propylene glycol 2.5, sodium chloride 8.5 and honey 1.0%) had significantly higher salt content and Thiobarbituric acid values than the other two products. All the three types of products had very good sensory acceptability and satisfactory microbiological qualities.

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Novel Intermediate Moisture Meat Products

Ledward¹

1985

Properties of Water in Foods

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The protein of intermediate moisture meat stored at tropical temperature

Cited by 32 publications

References 8 publications

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

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

Comparison of hurdle treatments for buffalo meat

Novel Intermediate Moisture Meat Products

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