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 emul...

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Veröffentlicht in:	Meat science 2006-03, Vol.72 (3), p.373-379
Hauptverfasser:	Thomas, Rajendran, Anjaneyulu, A.S.R., Kondaiah, N.
Format:	Artikel
Sprache:	eng
Schlagworte:	bacterial contamination Biological and medical sciences Buffalo meat color Emulsion nuggets energy content flavor food acceptability Food industries food storage Fundamental and applied biological sciences. Psychology juiciness lipid content Meat and meat product industries meat emulsions meat quality physicochemical properties plate count protein content refrigeration Restructured nuggets Sensory evaluation shear strength Shelf life storage time texture Texture profile analysis thiobarbituric acid-reactive substances water content
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