Comparison of hurdle treatments for buffalo meat

Abstract

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.

Using of hurdles technology to improve the quality characteristics of chicken fillets during storage

“…Color values in treated samples by aerobic packaging and vacuum packaging reached to 41.42 and 41.85, respectively after 75 and 135 days of cold storage, and 41.02 and 41.16 after 120 and 180 days of frozen storage as shown in Table (5). It should be noted that there are significant differences (P< 0.05) between the samples treated by aerobic packaging and the samples treated by vacuum packaging from beginning the 3 th day of storage at room temperature, 15 th day of cold storage and 120 th day of frozen storage until the end of storage stages. Generally, these results are similar with the results of Malik and Sharma (2011), Alahakoon et al (2014) and Tanuvas (2014). They found that the color values of meat and chicken fillet were affected by tested hurdles technology treatment and vacuum packaging.…”

“…With the exception, the sample stored at room temperature for 18 days was exceeded the permissible level. Generally, these results are in agreement with those obtained by Chouliara et al (2007) ; Malik and sharma (2011), they found that the anaerobic bacteria counts in meat chicken samples decreased with using tested hurdle technology.…”

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

“…The water activity (a w ) of meat samples was determined by the procedure recommended by Lerici et al (1983), with slight modification (Malik and Sharma 2010). Approximately 50 g minced sample was tightly packed inside a 60 ml glass tube and mouth was corked air-tight.…”

“…All the microbiological parameters were determined following the APHA (1984) as outlined earlier (Malik and Sharma 2010) Preparation of serial dilution…”

Antimicrobial activitiy of oak honey (Quercus spp.) on the biofilm microorganisms

“…The healing capacity of honey directly depends on its physical and chemical properties (Özkök and Sorkun, 2018). There has been lots of studies antimicrobioal activity of honey among the all biological activities (Tenover, 1986;Allen et al, 1991;Molan, 1999;Basualdo et al, 2007;Krushna et al, 2007;Malik and Sharma, 2010 ;Irish et al, 2011;Kato et al, 2012). Since the main problem in beekeeping is the marketing of bee products, the variety of products even in honey varieties should be increased (Onuç et al, 2019).…”