Quality and shelf life evaluation of emulsion and restructured buffalo meat nuggets at cold storage (4±1°C)

Thomas, R.; Anjaneyulu, A. S. R.; Kondaiah, N.

doi:10.1016/j.meatsci.2005.03.022

Cited by 49 publications

(50 citation statements)

References 17 publications

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“…Tarladgis et al, (1960) described that TBARS values were highly correlated with sensory scores of trained panellist. Similar declining in flavour score during storage reported by Thomas et al, (2006) in buffalo meat nuggets; Zargar et al, (2014) in a chicken sausages; Najeeb et al, (2014) in restructured chicken slices and Giriprasad et al, (2015) in restructured buffalo meat steaks. Similar result was found by Gomez and Lorenzo (2012) in foal steaks which were packed under various conditions.…”

Section: Flavour Scores Of Meat Pattiessupporting

confidence: 74%

Assessment of Antioxidant and Sensory Properties of Amla (Emblica officinalis) Fruit and Seed Coat Powder Incorporated Cooked Goat Meat Patties

Bariya¹,

Patel²,

Gamit³

et al. 2018

Int.J.Curr.Microbiol.App.Sci

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Section: Flavour Scores Of Meat Pattiessupporting

confidence: 74%

Assessment of Antioxidant and Sensory Properties of Amla (Emblica officinalis) Fruit and Seed Coat Powder Incorporated Cooked Goat Meat Patties

Bariya¹,

Patel²,

Gamit³

et al. 2018

Int.J.Curr.Microbiol.App.Sci

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“…The progressive decrease in flavour scores noticed with control as well as treatment product could be correlated to an increase in TBA value and free fatty acids in meat products (Tarladgis et al 1960) under aerobic conditions. Decline in flavour scores of meat products during refrigerated storage period was reported by Nath et al (1995) in chicken patties, Sahoo and Anjaneyulu (1997) and Thomas et al (2006) in buffalo meat nuggets. Binding and texture of control and treatment product also followed the same decreasing trend with increase in storage period which was according to the shear force value of the products.…”

Section: Sensory Scores During Storage Studymentioning

confidence: 58%

Utilization of gum tragacanth as bind enhancing agent in extended restructured mutton chops

Sharma

Talukder

et al. 2013

J Food Sci Technol

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Use of extenders in meat products is not only health promoting but can also increase the economic worth of the products. Extension of the meat product is generally associated with poor binding and texture. Thus, the present study was envisaged to solve this problem by the incorporation of gum tragacanth (GT) as bind enhancing agent, used at three different levels viz., 0.1, 0.15 and 0.2 % in a pre standardized formulation of extended restructured mutton chops (ERMC), by replacing the lean meat. The products were subjected to analysis for physico-chemical, sensory and textural properties. There was no significant difference (P >0.05) in any of the physicochemical property parameters of product incorporated with different levels of GT except fat percent and shear force value. Mean scores for binding, texture and overall acceptability of ERMC incorporated with 0.1 % GT recorded significantly higher value (P <0.05) than control and other treatment products. On the basis of sensory scores and physico-chemical properties, the optimum incorporation level of GT was adjudged as 0.1 %. Hardness and adhesiveness values were significantly higher (P <0.05) in product with 0.1 % GT level. The product with optimum level of GT was also assessed for water activity (a w ) and microbiological characteristics. It was found that treatment as well as control products were quite acceptable up to 15th day of storage period without any marked differences in sensory quality.

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“…Addition of k-carrageenan significantly decreased the percentage of water loss from gel samples after centrifugation and improved water retention of meat gels (Pietrasik, 2003). The stability for restructured buffalo meat batter was significantly lower (p<0.01) than that of the emulsion form (Thomas et al, 2006).…”

Section: Quality Of Restrucutred Meat Products Cooking Yieldmentioning

confidence: 95%

“…The restructured nuggets had significantly higher moisture (p<0.01) and protein (p<0.05) contents and a lower fat (p<0.01) content than the emulsion nuggets (Thomas et al, 2006). Kumar and Sharma (2007) found that restructured buffalo meat blocks prepared with incorporation of 10 and 15% added water, respectively showed no significant difference in proximate composition.…”

Section: Int J Meatmentioning

confidence: 99%

Developments in Science, Technology, Quality and Constraints of Restructured Meat Products-A Review

Reddy¹,

Mandal²,

Sen³

et al. 2014

International J. of Meat Science

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To provide the consumer with a highly palatable product at a reasonable cost is the main objective of any food industry. Particular to meat industry, utilization of less valuable carcasses and carcass cuts and carcass components (plates, flanks, shanks, etc.) is of prime interest in periods of economic pressure. One such relevantly new technological approach is restructuring technology, which enables the production of value-added meat products from low value cuts and trimmings of carcasses. Although the economics and processing of restructuring meats appear favourable to producing a product that has the palatability attributes that are between an intact muscle steak and ground meat. This review of restructured meat products discuss the actual science and technology behind the restructuring of muscles, how muscle chunks are binding each together at protein molecules stage, factors influencing the meat pieces binding, type of restructuring methodologies, quality attributes of restructured meat products, problems of oxidation, use of natural antioxidants and recommends research needs for the future.

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Quality and shelf life evaluation of emulsion and restructured buffalo meat nuggets at cold storage (4±1°C)

Cited by 49 publications

References 17 publications

Assessment of Antioxidant and Sensory Properties of Amla (Emblica officinalis) Fruit and Seed Coat Powder Incorporated Cooked Goat Meat Patties

Assessment of Antioxidant and Sensory Properties of Amla (Emblica officinalis) Fruit and Seed Coat Powder Incorporated Cooked Goat Meat Patties

Utilization of gum tragacanth as bind enhancing agent in extended restructured mutton chops

Developments in Science, Technology, Quality and Constraints of Restructured Meat Products-A Review

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