title: Shelf life study of hurdle treated ready-to-eat spiced buffalo meat product stored at 30 ± 3 °C for 7 weeks under vacuum and aerobic packaging.
abstract: Shelf stable ready to eat spiced pickle type buffalo meat product was prepared after desorbing in infusion solution (glycerol 3.5%, sodium chloride 5.0%, honey2.0%, mango powder 2.2%, spices 1.0%, sodium nitrite 0.015%, phosphate 0.2%, Sorbic acid 0.2%.and acetic acid 1%), pressure cooking of meat in infusion solution for 20 min followed by frying for 2 min in mustard oil and mixing with prefried condiments and spices. The physico-chemical properties i.e. pH, water activity, proximate composition, FFA, Soluble hydroxyproline, TBA values, nitrite content, protein solubility, shear force value, haempigments, microbiological and sensory quality of the product remained good and hygienically safe and almost comparable in aerobic PET jars and multilayered nylon barrier pouches stored at 30 ± 3 °C for 7 weeks .It can be suggested that storage of such product may be conveniently done even in food grade PET jars without going for vacuum packaging which is a bit costly.
authors.affiliation: Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar, Bareilly, UP India 243122 ; Division of Livestock Products Technology, Faculty of Veterinary Sciences & AH, SKUAST-Kashmir, Shuhama Alusteng, Srinagar, Kashmir, 190006 India.
authors.forename: Altaf Hussain
authors.initials: AH
authors.lastname: Malik
authors.affiliation: Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar, Bareilly, UP India 243122.
authors.forename: Brahama Deo
authors.initials: BD
authors.lastname: Sharma
keywords: Aerobic packaging; Buffalo meat; Hurdle; Meat pigment; Nylon laminates; PET jars; Protein solubility; Ready-to-eat; Shelf stable; Spices; Staphylococcus; TBA; Vacuum packaging; Water activity