Abstract
The shelf stable buffalo meat chunks processed with an infusion solution formulation containing humectants such as glycerol 6.0%, sodium chloride 6.0% and propylene glycerol 1.0% along with sodium nitrite 0.01% and Sorbic acid 0.2% were vacuum packaged in multilayered nylon barrier laminates and stored at 30±3°C for 6 weeks. During the storage period the water activity was significantly affected whereas the moisture content and the shear force value were not significantly affected. The pH, residual nitrite, total haempigments and protein solubility decreased while the thiobarbituric acid (TBA), free fatty acids (FFA) and soluble hydroxyproline increased. Overall mean TBA value for storage was 0.98 mg malonaldehyde/kg. At the end the microbial counts of the product were TPC log 4.18, Staphylococcus aureus log 3.50, yeasts and moulds log 1.89 and anaerobic counts log 2.61 and sensory rating was maintained between good to very good. Thus the shelf life of the meat chunks at temperature (30±3oC) was six weeks. Key words: Shelfstable, buffalo meat, vacuum package, ambient temperature storage, hydroxyproline, free fatty acids (FFA), thiobarbituric acid (TBA) value, Microbes.
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