Quality and shelf life of enrobed buffalo meat cutlets packaged in low‐density polyethylene bags were evaluated during 90 days of frozen storage. Enrobed cutlets with edible coating had significantly (P < 0.01) lower shrinkage, moisture and fat contents than uncoated cutlets. The pH of the enrobed cutlets showed a nonsignificant (P > 0.05) increasing trend throughout the storage period, although not consistently, whereas thiobarbituric acid reactive substance values showed a significant (P > 0.05) decline from 60 days of storage in both the control and enrobed cutlets. The enrobed cutlets had slightly lower (P > 0.05) mesophilic bacterial counts than the control, whereas psychrotrophic bacteria and yeast and mold were detected occasionally in both products, but only in insignificant levels. Panelists rated significantly (P > 0.05) higher for various sensory attributes of enrobed cutlets throughout the storage period, but a decline in these attributes was observed at the end of the storage period. Uncoated cutlets were acceptable up to 60 days, and enrobed cutlets were highly acceptable up to 90 days. The study made clear that enrobing further improved the shelf life and acceptability of buffalo meat cutlets, and it had a shelf life of 90 days under frozen storage. PRACTICAL APPLICATIONS Enrobing/coating of meat products with edible materials improves their cooking yield and provides better protection against oxidative and microbiological deterioration. It can also significantly enhance the sensory qualities of meat products and could be an effective method of value addition with better consumer acceptability. Enrobed cutlets can be successfully added to the list of value‐added convenience meat‐based products.

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The current study was undertaken to evaluate various quality attributes of buffalo meat and to characterize it using principal component analysis (PCA)

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