Effect of higher temperature exposure on physicochemical properties of frozen buffalo meat

Abstract

. How to cite this article: Vishnuraj MR, Kandeepan G, Shukla V (2014) Effect of higher temperature exposure on physicochemical properties of frozen buffalo meat, Veterinary World 7(11): 909-915. Abstract Aim:The aim was to study the changes in various physicochemical parameters of frozen buffalo meat undergone temperature abuse at two different isothermal storage temperatures (37±1°C, 25±1°C) using a simulated model. Materials and Methods:Frozen buffalo meat was evaluated after exposing to various temperature abuse conditions over selected durations for different meat quality parameters including pH, extract release volume (ERV), flourescein diacetate (FDA) hydrolysis, free amino acid (FAA), total volatile basic nitrogen (TVBN) and D-glucose value and compared against a control sample maintained at 4±1°C. Results:Of the various meat quality parameters evaluated pH, FDA hydrolysis, FAA content and TVBN content showed a significant (p<0.05) increase in temperature abused samples after temperature abuse and on subsequent refrigerated storage. However, ERV and D-glucose content decreased significantly (p<0.05) in temperature abused buffalo meat during the same period of study. Conclusions:The present study featured the influence of exposure temperature and duration in various physicochemical parameters and the rate of spoilage development in frozen buffalo meat after temperature abuse.

Development and evaluation of time-temperature integrator formonitoring high temperature thawing of frozen buffalo meat

“…In the same experiment, beef stored at 4 °C with an initial microbial count of log 2.06 cfu/cm 2 showed a final count of log 7.31 cfu/cm 2 (13). Threshold values for various chemical indicators like total volatile basic nitrogen (TVBN), free amino acid, and D-glucose concentration that may coincide with sensorial spoilage of buffalo meat were also reported (14).…”

Pengaruh Lama Penyimpanan Terhadap Total Bakteri pada Ayam Goreng Tepung di Kawasan Universitas Jember

“…Mikroorganisme ini, dapat menyebabkan perubahan visual, tekstur dan rasa yang menunjukkan adanya pembusukan yang terjadi pada makanan (Ibrahim, 2017;Rahmawati et al, 2018). Adanya mikroba yang ditularkan melalui makanan mungkin bertanggung-jawab atas banyaknya kasus penyakit setiap tahunnya (Deviiantoro et al, 2014;Vishnuraj et al, 2014;Zakki, 2015). Salah satu kasus yang paling sering terjadi adalah keracunan makanan.…”

Effect of Temperature Abuse on Quality and Metabolites of Frozen/Thawed Beef Loins

“…The meat exposed to temperature abuse prior to refrigerated storage showed higher microbial spoilage and improvement of water holding capacity (Vishnuraj, Kandeepan, and Shukla, 2014;Zhu, Mendonca, and Ahn, 2004). However, there are few reports on the quality of beef loins treated with abusive temperatures prior to freezing.…”

“…Although cold chain systems have been developed to address these issues, weak points exist in the meat cold chain, such as temperature abuse at ambient temperature during transport, distribution, and unloading in small businesses. The meat exposed to temperature abuse prior to refrigerated storage showed higher microbial spoilage and improvement of water holding capacity (WHC; Vishnuraj et al, 2014 ; Zhu et al, 2004 ). However, there are few reports on the quality of beef loins treated with abusive temperatures prior to freezing.…”