Authors : G.Kandeepan , S. Biswas and K.Porteen
Abstract: Buffalo meat is the only future remedy for nutritional security in India. If the quality gets deteriorated, the meat preserved in refrigerator would impact greatly on the health of consumers. Hence meat samples from five year old sixteen buffalo bulls were analyzed in the fresh state (0 day) and after 4 and 7 days in chiller (4±1°C) and 4, 7, 14, 30, 60 and 75 days in freezer (�10±1°C) in a domestic refrigerator. Chiller storage showed shrinkage and kinking of muscle fibres. Contrastingly, freezer showed separation of muscle fibres, transverse breaks and different configuration of structural damages due to ice crystal formations. The values of WHC, moisture% and protein% decreased with increasing storage period. Whereas, texture, tenderness, chilling loss and drip loss showed an increasing trend. Thus it was concluded that a storage period upto 4 days in chiller and 30 days in freezer could satisfactorily maintain the buffalo meat quality.
G.Kandeepan , S. Biswas and K.Porteen , 2006. Influence of Histological Changes of Refrigerator Preserved Buffalo Meat on Quality Characteristics. Journal of Food Technology, 4: 116-121.