Effect of level of nutrition and stage of maturity on the quality of patties from the meat of male buffalo veal during frozen storage

被引：0

作者：

Bawa, AS ^{[1
]}

Sekhon, KS ^{[1
]}

机构：

[1] Punjab Agr Univ, Dept Food Sci & Technol, Ludhiana 141004, Punjab, India

来源：

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2000年 / 37卷 / 02期

关键词：

buffalo veal; maturity; patties; nutrition; frozen storage;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Effects of ages of male Murrah buffalo calves (8, 12 and 16 months) at slaughter and level of nutrition (100, 115 and 130%) on the quality of meat patties during frozen storage were evaluated. The frozen storage of patties had a significant effect on TEA. total plate counts. colour, texture, flavour and overall acceptability scores. A significant increase in thiobarbituric acid (TBA) value and decreases in total plate counts (TPC), colour. texture, flavour and overall acceptability scores were observed as the storage progressed. Ages of the calves at slaughter had a significant effect on moisture, protein, fat and TEA values of patties. As the calves grew older, significant increases in protein, fat and TEA values and a decrease in moisture content were observed. Irrespective of age of calf and level of nutrition. good quality acceptable patties could be produced from male buffalo calf meat and frozen stored upto four months.

引用

页码：116 / 120

页数：5

共 41 条

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Sekhon, K.S.
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[10] Effect of olive leaves on the quality of chicken meat during frozen storage
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