Effect Of Curing On The Quality Of Beef And Buffen

Islam, Rafiqul; Hossain, MM; Akhter, S; Malek, M. A.

doi:10.3329/bjas.v38i1-2.9917

Cited by 3 publications

(3 citation statements)

References 7 publications

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“…Furthermore, Baublits et al, (2006) reported palatability improvements in beef muscles while reducing the color degeneration induced by salt amplification. In another study, Islam et al, (2009) stated that brine curing is an effective process for beef preservation. Correspondingly, Sarker et al, (2021) concluded in the study that vinegar is efficient in short-term preservation.…”

Section: Introductionmentioning

confidence: 99%

Comparative analysis of traditional preservatives for raw beef

Fatema,

Antara,

Islam

et al. 2023

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Butchers in developing countries face the challenge of finding affordable disinfectants for their products which are not associated with adverse impacts on quality and shelf life. As an affordable option, traditional disinfectants, vinegar, and NaCl solutions have been renowned since ancient times, which led this study to focus on assessing the nutritional and sensory quality of raw beef treated with conventional disinfectants during processing. In a completely randomized study design, the fresh raw beef samples were split into three treatments: T1 as control (water), T2 (vinegar), and T3 (0.9% NaCl solution), and their effects on nutritional and sensory quality (color, appearance, aroma, and texture) were studied. It was found that there was a decrease in the value of moisture content, crude protein, and ether extract (p<0.001) associated with the incorporation of vinegar, whereas the dry matter and ash content (p<0.001) increased. On the other hand, apart from moisture, the other parameter seemed to decrease with the infusion of salt. With more storage time, the pH and dry matter content both considerably dropped (p<0.001), and a significant (p<0.001) color change was seen. A significant association (p<0.05) was found between drip loss and cooking loss after 24 hours. In conclusion, a certain level of vinegar can be used in beef preservation for better nutritional and textural properties.

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Section: Introductionmentioning

confidence: 99%

Comparative analysis of traditional preservatives for raw beef

Fatema,

Antara,

Islam

et al. 2023

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“…Furthermore, the kitchen salt (NaCl) is an additional material that is always used in cooking food (Purnomo, 1997). The addition of salt in processed foods is a preservation method that can extend the store life of processed food (Islam et al, 2009;Singh et al, 2010). It is reported that salt in processed foods provides an important role in improving flavor and taste characteristics (Weiss et al, 2010), palatability and consumer tastes (Liem et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Chemical Properties, Microbiology and Antioxidant Activityof Abon Beef in the City of Palu

Halid

Rahim²

2018

Agroland: The Agr. Sci. J.

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One of the most popular food products in Central Sulawesi is shredded beef, and sometimes aspects of food quality and safety were not given attention by producers or consumers. The objective of the study is to identify the chemical, microbiological and antioxidant properties of shredded beef produced and circulated in Palu City. This study uses a complete randomized design with 8 samples and each sample were repeated three times so that 24 samples were obtained with observed parameters including moisture content, ash content, protein content, fat content, total microbial count and antioxidant activity.The results showed that water content (5,04 -9,35%), ash content (3,59 - 5,74%), protein content (25,60-38,97%), fat content (19,20- 39,37%) and total microbial count (1,27-8,48 log cfu / g) and antioxidant activity as indicated by Inhibition Concentration / IC50 (3234,31 - 6740,5 ppm) and percentage of inhibition (35,63 - 80.27%). The results of this study indicate that shredded beef from various SMEs in the city of Palu is still partially met the quality standards based on SNI, so MSME guidance is needed periodically and continuously.

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“…There is a high demand of beef and buffalo meat in Bangladesh due to its palatability and good flavours (Islam, 2008).…”

Section: Introductionmentioning

confidence: 99%

Methods of drying beef and buffalo meat on meat quality

et al. 1970

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Effects of method of drying beef and buffalo meat and storage time on quality were investigated. Six treatments were applied: drying beef with salt (B 1 ), drying beef without salt (B 2 ), drying beef with salt and spices (B 3 ), drying buffalo meat with salt (B 4 ), without salt (B 5 ) and with salt and spices (B 6 ). Taste and smell of all samples were acceptable up to 120 days of storage. The dry matter (DM), protein, ether extract (EE) and ash content decreased with storage time. The initial DM, crude protein (CP), EE and ash content of the samples were 92.1-95.2%, 77.0-78.6%, 5.0-6.5%, 8.0-12.8%, respectively. After 120 days of storage DM, CP, EE and ash content of the samples ranged from 87.8-89.1%, 72.9-74.0%, 5.0-5.9%, 7.4-9.7%, respectively. CP and EE percentage in beef was higher than buffalo meat, but beef contained less DM and ash. At the end of storage beef dried with salt contained highest protein (74.0%) and buffalo meat dried without salt contained lowest protein (73.0%). There was a significant (p<0.05 to 0.01) effect of drying method, salt and spices in beef and buffalo meat. With the elapse of storage time quality of meat degraded significantly (p<0.05 to 0.01). The degradation was lower in beef dried with salt than in beef dried without salt beef or beef dried with salt and spices, and buffalo meat. It is suggested that salt drying may be a useful method of meat preservation. (Bangl.

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Effect Of Curing On The Quality Of Beef And Buffen

Cited by 3 publications

References 7 publications

Comparative analysis of traditional preservatives for raw beef

Comparative analysis of traditional preservatives for raw beef

Chemical Properties, Microbiology and Antioxidant Activityof Abon Beef in the City of Palu

Methods of drying beef and buffalo meat on meat quality

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