Effect of higher temperature exposure on physicochemical properties of frozen buffalo meat
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 variou...
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| Format: | Article |
| Language: | English |
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Veterinary World
2014-11-01
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| Series: | Veterinary World |
| Subjects: | |
| Online Access: | http://www.veterinaryworld.org/Vol.7/November-2014/2.pdf |
| _version_ | 1818739132063547392 |
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| author | M. R. Vishnuraj G. Kandeepan Vivek Shukla |
| author_facet | M. R. Vishnuraj G. Kandeepan Vivek Shukla |
| author_sort | M. R. Vishnuraj |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-12-18T01:19:58Z |
| format | Article |
| id | doaj.art-283b291b477c491eb72cad2a83ee793f |
| institution | Directory Open Access Journal |
| issn | 0972-8988 2231-0916 |
| language | English |
| last_indexed | 2024-12-18T01:19:58Z |
| publishDate | 2014-11-01 |
| publisher | Veterinary World |
| record_format | Article |
| series | Veterinary World |
| spelling | doaj.art-283b291b477c491eb72cad2a83ee793f2022-12-21T21:25:51ZengVeterinary WorldVeterinary World0972-89882231-09162014-11-0171190991510.14202/vetworld.2014.909-915Effect of higher temperature exposure on physicochemical properties of frozen buffalo meatM. R. Vishnuraj0G. Kandeepan 1Vivek Shukla2Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar, Bareilly - 243 122, Uttar Pradesh, India; vishnurajmr@gmail.comDivision of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar, Bareilly - 243 122, Uttar Pradesh, India; drkandee@gmail.comDivision of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar, Bareilly - 243 122, Uttar Pradesh, India; drvivekivri@gmail.comAim: 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.http://www.veterinaryworld.org/Vol.7/November-2014/2.pdfbuffalo meatphysicochemical parametersspoilagetemperature abuse |
| spellingShingle | M. R. Vishnuraj G. Kandeepan Vivek Shukla Effect of higher temperature exposure on physicochemical properties of frozen buffalo meat Veterinary World buffalo meat physicochemical parameters spoilage temperature abuse |
| title | Effect of higher temperature exposure on physicochemical properties of frozen buffalo meat |
| title_full | Effect of higher temperature exposure on physicochemical properties of frozen buffalo meat |
| title_fullStr | Effect of higher temperature exposure on physicochemical properties of frozen buffalo meat |
| title_full_unstemmed | Effect of higher temperature exposure on physicochemical properties of frozen buffalo meat |
| title_short | Effect of higher temperature exposure on physicochemical properties of frozen buffalo meat |
| title_sort | effect of higher temperature exposure on physicochemical properties of frozen buffalo meat |
| topic | buffalo meat physicochemical parameters spoilage temperature abuse |
| url | http://www.veterinaryworld.org/Vol.7/November-2014/2.pdf |
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