Review article
Innovative technologies for the quality improvement of bu!alo meat
S. Biswas
G. Kandeepan
A. De
D. Bhattacharya
Abstract
Bualo meat has great potential to provide nutritional security to a considerable population of the world. Salient characteristics of
bualo meat make it more suitable for processing into meat products. Tenderization technologies for spent bualo meat will nd
more utility among the consumers. Domestic refrigeration and freezing signicantly improves the texture, juiciness and aroma of bu-
alo meat. High voltage stimulation signicantly increases myobrillar fragmentation. Preblending with antioxidants extends shelf
life of ground bualo meat. Vacuum packaging enhances ageing related changes in myobrils. Nisin signicantly inhibits the growth
of Listeria monocytogenes. Ginger and cucumis improve the tenderness. NaCl and tetra sodium pyrophosphate signicantly increase
emulsifying capacity and decrease cooking loss. Acetic: lactic acid combination can be used as decontaminant and preservative. Irradiation
inhibits Pseudomonas and Enterobacteriaceae. Pressure treatment decreases contribution of connective tissue to toughness.
These innovations will greatly improve bualo meat quality for sustaining production and utilization.
Keywords
Bualo meat; quality; chilling; freezing; electrical stimulation; antioxidants; enzymes; food additives; high pressure; packaging; irradiation
Hrčak ID:
52459
URI
Publication date:
10.8.2009.
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