Journal of Food Technology

Year: 2010
Volume: 8
Issue: 6
Page No. 229 - 233

Shelf Life of Smoked Buffalo Tripe Rolls at Refrigeration (4±1°C) Temperature

Authors : M. Anna Anandh and V. Lakshmanan

References

AOAC., 1995. Official Methods of Analysis. 16th Edn., Association of Official Analytical Chemists, Washington, DC., USA.

APHA, 1984. Compendium of Methods for the Microbiological Examination of Foods. 2nd Edn., American Public Health Association, Washington, DC., USA.

Anjaneyulu, A.S.R. and N. Kondaiah, 1990. Quality of buffalo meat nuggets and rolls containing edibleby products. Indian J. Meat Sci., 3: 95-99.

Anna Anandh, M., K. Radha, V. Lakshmanan and S.K. Mendiratta, 2008. Development and quality evaluation cooked buffalo tripe rolls. Meat Sci., 80: 1194-1199.
CrossRef  |  

Anna Anandh, M., V. Lakshmanan, A.S.R. Anjaneyulu and S.K. Mendiratta, 2004. Effect of chemical treatment on deodorization and quality of buffalo rumen meat. J. Meat. Sci., 2: 25-29.

Bushway, A.A. and K.C. Jen, 1984. Residual nitrite concentrate and total plate counts in white and dark chicken patties. J. Food Sci., 47: 119-121.

Chen, C.M. and K.W. Jones, 1988. Chemical, sensory and microbiological properties of cured pork and turkey ham products. J. Food Sci., 53: 1273-1277.
CrossRef  |  

Daun, H., 1979. Interactions of wood smoke compounds and food. Food Technol., 33: 66-68.

Devatkal, S. and S.K. Mendiratta, 2001. Use of calcium lactate with salt phosphate and alginate calcium gel in restructured pork rolls. Meat Sci., 58: 371-379.
CrossRef  |  

FAO, 2005. FAO Production Year Book. FAO, Rome, Italy, pp: 280.

Jay, J.M., 1996. Modern Food Microbiology. 4th Edn., CBS. Publishers, New Delhi, pp: 701.

Keeton, J.T., 1983. Effects of fat and NaCl/phosphate levels on the chemical and sensory properties of pork patties. J. Food Sci., 48: 878-881.
CrossRef  |  Direct Link  |  

Krishnan, K.R. and N. Sharma, 1990. Studies on emulsion type buffalo meat sausages incorporating skeletal and offals meat with different levels of pork fat. Meat Sci., 28: 51-60.
CrossRef  |  

Naveena, B.M., S.K. Mendiratta and A.S.R. Anjaneyulu, 2001. Quality of smoked hen meat treated with ginger extract. J. Food Sci. Technol., 38: 522-524.
Direct Link  |  

Paleari, M.A., G. Beretta, F. Colombo, S. Foschini, G. Bertolo and S. Camisasca, 2000. Buffalo meat as a salted and cured product. Meat Sci., 54: 365-367.
CrossRef  |  Direct Link  |  

Paleari, M.A., V.M. Moretti, G. Beretta, T. Mentasti and C. Bersani, 2003. Cured products from different animal species. Meat Sci., 63: 485-489.
CrossRef  |  

Snedecor, G.W. and W.G. Cochran, 1989. Statistical Methods. 8th Edn., Oxford and IBH publishing Co., Calcutta, India.

Strange, E.D., R.C. Benedict, J.L. Smith and G.E. Swift, 1977. Evaluation of rapid tests for monitoring alterations is meat quality during storage. I. infact meat. Food Prot., 40: 843-847.

Tarladgis, B.G., B.M. Watts, M.T. Younathan and L. Dugan Jr., 1960. A distillation method for the quantitative determination of malonaldehyde in rancid foods. J. Am. Oil Chem. Soc., 37: 44-48.
CrossRef  |  Direct Link  |  

Verma, S.P. and J. Sahoo, 2000. Synergistic effect of L. ascorbic acid and alpha tocopherol acetate on quality of ground chevon during refrigerated storage. J. Food Sci. Technol., 38: 220-226.

Watts, B.M., 1962. Meat Products. In: Food-Lipids and their Oxidation, Schultz, H.W., A. Day and R.O. Sinhuber (Eds.). AVI Publishing Co. Inc., Westport, Connecticut, USA., pp: 202.

Webster, C.E.M., D.A. Ledward and R.A. Lawrie, 1982. Effect of oxygen and storage temperature intermediate meat products. Meat Sci., 6: 111-121.
CrossRef  |  

Witte, V.C., G.F. Krause and M.E. Bailey, 1970. A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage. J. Food. Sci., 35: 582-585.
CrossRef  |  Direct Link  |  

Design and power by Medwell Web Development Team. © Medwell Publishing 2024 All Rights Reserved