Abstract
Restructuring had made it possible to utilize lower value cuts and meat trimmings from spent animals by providing convenience in product preparation besides enhancing tenderness, palatability and value. Milk co-precipitates (MCP) have been reported to improve the nutritional and functional properties of certain meat products. This study was undertaken to evaluate the influence of incorporation of milk co-precipitates at four different levels viz. 0, 10, 15 and 20% on the quality of restructured buffalo meat blocks. Low-calcium milk co-precipitates were prepared from skim milk by heat and salt coagulation of milk proteins. Meat chunks were mixed with the curing ingredients and chilled water in a Hobart mixer for 5 minutes, followed by addition of milk co-precipitates along with condiments and spice mix and again mixed for 5 minutes. Treated chunks were stuffed in aluminium moulds and cooked in steam without pressure for 1.5 h. After cooking, treated meat blocks were compared for different physico-chemical and sensory attributes. Meat blocks incorporated with 10% MCP were significantly better (p 0.05) differences were observed in cohesiveness, springiness, gumminess and chewiness of both type of samples. (Asian- Aust. J. Anim. Sci. 2004. Vol 17, No. 4 : 564-568)
Highlights
There is a tremendous increase in consumer demand towards consumption of low fat, cheap and good quality meat products
On the basis of above results 10% Milk co-precipitates (MCP) was considered optimum for the preparation of restructured buffalo meat blocks
On the basis of physico-chemical and sensory attributes, restructured buffalo meat blocks prepared by the incorporation of optimum level of milk co-precipitates were selected and these meat blocks were compared with control
Summary
Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar, Bareilly, U.P.-243 122 India. Milk co-precipitates (MCP) have been reported to improve the nutritional and functional properties of certain meat products. This study was undertaken to evaluate the influence of incorporation of milk co-precipitates at four different levels viz. After cooking, treated meat blocks were compared for different physico-chemical and sensory attributes. 10% MCP than product incorporated with 15 and 20% MCP, besides being significantly higher than control. On the basis of above results 10% MCP was considered optimum for the preparation of restructured buffalo meat blocks. Instrumental texture profile analysis revealed that meat blocks incorporated with 10% MCP were significantly better (p0.05) differences were observed in cohesiveness, springiness, gumminess and chewiness of both type of samples. Key Words : Restructured, Buffalo Meat, Meat Blocks, Milk Co-precipitates, Meat Chunks, Sensory Attributes
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