title: Quality of cooked ground buffalo meat treated with the crude extracts of Moringa oleifera (Lam.) leaves.
abstract: The study was conducted to evaluate the physico-chemical, microbial and organoleptic qualities of cooked ground buffalo meat (GBM), treated with, 1, 1.5 and 2% levels of aqueous solution of crude extract of drumstick (Moringa oleifera) leaves. The meat samples treated with 1.5% crude extract of drumstick leaves significantly (P < 0.05) improved meat pH and water holding capacity (WHC) and lowered cooking loss and thiobarbituric acid (TBA) value as compared to control and other treated samples. Microbial load in terms of Total Plate Count (TPC) was found to be decreased significantly (P < 0.05) in treated samples. No significant (P > 0.05) difference was observed in juiciness, tenderness and overall acceptability scores between the treated meat samples.
authors.affiliation: Department of Livestock Products Technology, Faculty of Veterinary and Animal Science, West Bengal University of Animal & Fisher y Sciences, 37, K.B.Sarani, Kolkata, 700037 India.
authors.forename: Suchandra
authors.initials: S
authors.lastname: Hazra
authors.forename: Subhasish
authors.initials: S
authors.lastname: Biswas
authors.forename: Debasish
authors.initials: D
authors.lastname: Bhattacharyya
authors.forename: Sudip Kumar
authors.initials: SK
authors.lastname: Das
authors.forename: Anupam
authors.initials: A
authors.lastname: Khan
keywords: Crude extract; Ground buffalo meat; Meat quality; Moringa oleifera