Retort pouch processing of Chettinad style goat meat curry - a heritage meat product.

Chettinad style goat meat curry, a heritage meat product, was thermal processed in retort pouches having 4 layer configurations. Physical properties of retort pouches indicated that they are suitable for processing. Pouches filled with 150 g of goat meat and 100 g of curry medium were retorted to a F O value of 12.

Effect of nisin and butylated hydroxy anisole on storage stability of buffalo meat sausage.

The water activity of buffalo meat sausage was adjusted to 0.88 using humectants and by heat treatment. Nisin and butylated hydroxyanisole (BHA) were added to study the shelf life of sausage.

Effect of cooking temperature and time on the physico-chemical, histological and sensory properties of female carabeef (buffalo) meat.

The effect of cooking temperature (80-100°C) and time (30-60min) on collagen solubility of Semimembranosus muscle in carabeef were investigated. The pH, cooking loss, shear force value, collagen content, collagen solubility, sensory evaluation and histological observations of water bath cooked and pressure cooked Semimembranosus meat samples were measured. Increase in pH, cooking loss, collagen solubility and tenderness scores with decrease in shear force value and collagen content was observed with increases in cooking temperature and time.

Effect of modified atmosphere packaging on structural and physical changes in buffalo meat.

The effect of modified atmosphere packaging of buffalo meat on the structural parameters viz., fibre diameter, sarcomere length and myofibrillar fragmentation index and physical parameters viz., pH, drip loss and colour scores were studied.