Effect of comminution temperature on the quality and shelf life of buffalo meat nuggets

Buffalo meat nuggets were prepared after equilibrating the ingredients to temperatures of 4, 10, 25 and 37 degrees C. Following comminution for 6 min, the temperatures of the batters were 16.3, 19.3, 27.4 and 34.8 degrees C and their pH and emulsion stability ranged from 6.18 to 6.29 and 88.76 to 95.33%, respectively. Increasing temperature of comminution led to increased cooking losses and TBARS values. However, even at 37 degrees C, complete emulsion breakdown did not occur as the cooking losses were still only about 12%. Texture profile analysis revealed an inverse relationship between chopping temperature and shear force. Sensory evaluation indicated that, at least up to comminution temperatures of 27.4 degrees C, the nuggets were acceptable. The aerobic mesophilic bacterial counts were higher for the nuggets made from batters with higher temperatures but, even at the 21st day of storage, the counts were well below the levels likely to cause spoilage in meat products. Results suggested that comminuted buffalo meat products can be manufactured in conditions where refrigeration is not available, by a preservation system (mostly chemical) to decrease microbial and chemical spoilage and also by devising an efficient marketing system for their early distribution (preferably 14 days). (c) 2006 Elsevier Ltd. All rights reserved.