A.S.R. Anjaneyulu

Meat species identification by polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) of mitochondrial 12S rRNA gene.

Adulteration of high quality meat and meat products with their inferior/cheaper counterparts is a problem in the meat industry. The present study investigated the use of polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) of the mitochondrial 12S rRNA gene for identification of the origin of meats. PCR-RFLP was applied for species identification of beef, buffalo meat, mutton and chevon. PCR amplification yielded a 456-bp fragment in each of these species. The amplicons were digested with AluI, HhaI, ApoI and BspTI restriction enzymes resulting in a pattern that could identify and differentiate each of the above species. This technique did not yield satisfactory results with meat mixtures/meats. However, consistent results were obtained with both fresh and processed meat samples.

Tenderization of buffalo meat using plant proteases from Cucumis trigonus Roxb (Kachri) and Zingiber officinale roscoe (Ginger rhizome).

This study was conducted to develop a method for improving tenderness and overall qualities of tough buffalo meat using plant proteolytic enzymes from Cucumis trigonus Roxb (Kachri) and Zingiber officinale roscoe (Ginger rhizome). Their tenderizing efficacy was compared with the most popular enzyme papain. 3×3×3 cm chunks from Biceps femoris muscles of spent Murrah buffaloes (4-5 years age) were marinated with distilled water (control), 2% (w/w) powdered cucumis extract, 5% (w/v) ginger extract or 0.2% (w/w) papain for 48 h at 4 °C and subjected to various physico-chemical, histological and sensory evaluations. An increase (p<0.01) in collagen solubility, sarcoplasmic and myofibrillar protein solubility, and reduction (p<0.01) in shear force values were observed in all enzyme-treated samples compared to control. Electrophoretic pattern of muscle proteins also revealed extensive proteolysis and reduction in number of protein bands in all treated samples. Improvement (p<0.01) in flavor, juiciness, tenderness and overall acceptability scores were observed in all enzyme-treated samples compared to controls. Ginger extract-treated meat samples received better scores for appearance, flavor, tenderness and overall acceptability. From these results, it is shown that ginger and cucumis can be used as an effective alternative to papain.

Effect of natural antioxidants and vacuum packaging on the quality of buffalo meat nuggets during refrigerated storage.

Buffalo meat nuggets (BMN) were incorporated with 500 ppm sodium ascorbate, 10 ppm α-tocopherol acetate and 0.5% sodium tripolyphosphate while processing. There were three experimental groups of BMN, namely control aerobic packaged (CAP), treated aerobic packaged (TAP) and treated vacuum packaged (TVP), refrigerated and stored at 4 °C. It was observed that the treated samples (TAP and TVP) had significantly (p < 0.05) higher pH, W-B shear force, moisture and protein contents, sensory attributes and lower free fatty acids content in comparison to CAP samples. Vacuum packed nuggets (TVP) had significantly (p < 0.05) lower free fatty acid content, higher lactobacilli and total anaerobe counts and markedly higher scores for flavour and overall palatability, even at the 25th day of storage. Product quality reduced as storage time increased. Use of natural antioxidants and vacuum packaging extended the shelf life of BMN from 10 to 30 days under refrigerated storage.

Effect of salt and phosphate on the quality of Buffalo and Goat meats

A study was conducted on the effect on certain quality parameters of adding sodium chloride (2·5%) and tetrasodium pyrophosphate (1%) to hot minced buffalo and goat meats. The effects on buffalo meat were observed in chilled and frozen conditions, those on goat meat in hot and chilled conditions. These treatments significantly increased pH, water-holding capacity (WHC) and emulsifying capacity (EC) and decreased cooking loss in both types of meat. Chilled and frozen conditions did not affect buffalo meat quality but salt additions to hot minced goat meat were superior to such additions to chilled minced meat in respect of EC and the extraction of salt-soluble proteins. Buffalo meat had poorer WHC and EC than goat meat and salt additions had a greater effect in improving EC. With goat meat, the treatment resulted in an increased WHC with a greater increase in pH. Significant correlations were observed among quality parameters.

Quality and shelf life evaluation of emulsion and restructured buffalo meat nuggets at cold storage (4±1°C).

The study was aimed at comparing the physico-chemical characteristics and texture profile of emulsion and restructured buffalo meat nuggets (BMN) and assessing their shelf life at refrigeration temperature (4±1°C). The stability of restructured batter was significantly lower than that of the emulsion form. Emulsion nuggets (EN) had significantly higher product yield, fat content and calories while restructured nuggets (RN) had significantly higher moisture and protein contents. Texture profile analysis revealed that RN had significantly higher cohesiveness, gumminess, chewiness and shear force values. Differences in TBARS values for emulsion and restructured nuggets were not significant at any particular storage time. Throughout storage, counts for mesophilic, psychrotrophic and coliforms did not exceed log(10)3.09 and 3.44cfu/g, log(10)2.23 and 2.11cfu/g, log(10)1.30 and 1.30cfu/g for emulsion and restructured buffalo meat nuggets, respectively. In spite of a higher overall acceptance for EN initially, panelists rated them considerably lower compared to RN during subsequent storage. Buffalo meat nuggets were acceptable for at least 20 days in cold storage (4±1°C) under aerobic conditions in polypropylene bags.

Application of hurdle technology for the development of Caprine keema and its stability at ambient temperature.

The study was envisaged to develop and extend the shelf life of the highly perishable Indian traditional meat product, chevon (capine) keema, through the application of hurdle technology.The hurdles used were water activity (a(w)) and pH as variable hurdles as well as vacuum packaging, preservatives and heat treatment as constant hurdles. The water activity of the product was adjusted to 2 levels viz., 0.90 and 0.88 by the addition of humectants. The product with 0.90 was preferred for sensory quality. The pH of the keema was adjusted with lactic acid to 3 desired levels viz. 5.50, 5.65 and 5.80. The product with pH 5.8 was the most acceptable and with pH 5.50 was the least acceptable. Standardised keema with a(w) 0.90 and pH 5.80 was stored at ambient temperature (36.2±1.2°C) and evaluated for physico-chemical, microbiological and sensory characteristics. A gradual increase in moisture, a(w), thiobarbituric acid reactive substances (TBARS) number and tyrosine value were observed throughout the storage period. There was a decrease in the growth rate of aerobic and anaerobic counts and complete inhibition of Staphylococcus aureus. Although sensory scores for hurdle treated keema declined upon storage, the product was well accepted up to the 3rd day and fairly accepted up to 5th day whereas the keema prepared by the traditional method was acceptable only on the first day. Hurdle technology significantly improved the shelf life of keema.

Evaluation of salt, polyphosphates and their blends at different levels on physicochemical properties of buffalo meat and patties

The effects of sodium pyrophosphate (SPP), sodium tripolyphosphate (STPP), sodium hexametaphosphate (SHMP), sodium acid pyrophosphate (SAPP) and their blends at different levels (0·3, 0·5 and 0·7%), along with 2% sodium chloride on certain quality parameters of buffalo meat and patties were evaluated. The SPP, STPP and phosphate blends significantly increased pH, water-holding capacity (WHC), emulsifying capacity (EC), extractability of salt soluble proteins (SSP), colour of ground meat, decreased cooking loss (CL), improved emulsion stability (ES) and enhanced yield, texture and moisture retention of cooked patties. Compared to these phosphates, SAPP and SHMP had significantly poorer effects on improving the quality of meat and patties. The order of effectiveness of phosphates was SPP > STPP > SHMP. In general, pH, WHC, SSP, ES, yield and moisture content of patties increased progressively with increasing level of phosphate while CL decreased. Among blends containing two polyphosphates, those of 90% SPP + 10% SHMP and 75% SPP + 25% STPP were relatively more effective. A phosphate blend consisting of 65% SPP, 17·5% STPP and 17·5% SAPP was equally effective as that of SPP in improving the functionality of hot and chilled meat and had the advantage of reducing the amount of sodium by 3%.

Effect of age and gender on the processing characteristics of buffalo meat

Comparison of processing characteristics of meat from young male, spent male and spent female buffaloes was made to find the suitability of the meat for developing ready to eat meat products. Intensively reared young male buffalo meat showed higher moisture, collagen solubility, sarcomere length, myofibrillar fragmentation index and water holding capacity than meat from the other animals. A higher pH, total meat pigments, salt soluble protein, emulsifying capacity and lower collagen solubility were observed in spent male buffalo meat. Spent female buffalo meat had higher fat, total collagen, muscle fibre diameter and shear force value. Sensory evaluation of pressure cooked meat chunks indicated a marked toughness in spent male and female buffalo meat samples. These results suggest that young male buffalo meat is more suitable for processing in chunks and spent male and female buffalo meat is more suitable for processing in smaller particles.

Physicochemical, functional and microbiological quality of buffalo liver.

Buffalo liver is an important edible meat byproduct. However, in developing countries including India, it has a low commercial value and is underutilized. The present investigation was conducted to provide basic information on physicochemical, functional and microbiological quality of buffalo liver. Proximate composition was: moisture - 71.92%, protein - 18.44%, fat - 5.60%, carbohydrate - 2.72%, total ash - 1.32% and total energy - 135 kcal. Mineral concentrations (mg%) in liver were: Na - 60.04, K - 274, Ca - 5.60, Mg - 6.20, Fe - 20.86 and Cu - 5.60. Mean glycogen (mg/g), total liver pigments (mg/g) and cholesterol (mg%) were 7.07,8.49 and 283.88, respectively. The mean pH values of buffalo liver was 6.42, WHC - 38 ml per 100 g and cooking yield was 73.15%. Protein extractability studies indicated that liver contains higher amounts of water-soluble proteins (20-40%) than salt soluble proteins (7-15%) and presence of high molecular weight proteins in salt soluble protein fractions. The average microbial counts (log(10) cfu/g) for different organisms were APC - 6.10; psychrotrophs - 4.30; enterobacteriaceae counts - 4.97; staphylococcal counts 2.50 and total coliforms - 2.82.

Effect of different binders on the quality of enrobed buffalo meat cutlets and their shelf life at refrigeration storage (4 ± 1 °C)

To enhance the binding and quality of enrobed buffalo meat cutlets (EBMC), a meat emulsion at 0%, 15%, 20% and 25% replaced the cooked meat in the formulation. Emulsion containing products had significantly higher moisture contents and texture scores compared to the control. Emulsion at 20% level could be incorporated in enrobed buffalo meat cutlets to enhance their quality. Addition of 1% egg white powder improved the quality of EBMC compared to control, while a 3% level had adverse effect on the sensory attributes despite giving higher product yield and lower shrinkage. Cutlets with refined wheat flour had significantly higher protein and fat contents. It had also higher acceptability followed by corn flour, potato starch and tapioca flour. TBARS of enrobed samples remained lower than controls throughout the storage period. Mesophilic count remained below log3cfu/g for both samples during storage. Uncoated products and enrobed products were acceptable up to 10th and 15th day, respectively. Enrobing of buffalo meat cutlets improved their acceptability and shelf life under refrigeration storage.