title: Storage stability of smoked buffalo rumen meat product treated with ginger extract.
abstract: Smoked buffalo rumen meat products were prepared from 3 times blade tenderized buffalo tripe with 5.0% ginger extract and were subjected to various physico-chemical parameters, microbial profile and sensory quality at 25 ± 1 °C under aerobic packaging. All physico-chemical parameters, microbial counts and sensory evaluation score of ginger extract treated buffalo rumen meat product were higher compared to control. pH, moisture content, thiobarbituric acid, tyrosine values, total plate, yeast and mould and staphylococcal counts were increased and extract release volume were decreased significantly with increasing storage period. Throughout the storage period, all microbial counts and sensory evaluation score were within the acceptable limits up to storage period of 15 days at 25 ± 1 °C in LDPE pouches under aerobic packaging.
authors.affiliation: Tamil Nadu Veterinary and Animal Sciences University - Regional Research Centre, Pudukkottai, 622 004 Tamil Nadu India.
authors.forename: M Anna
authors.initials: MA
authors.lastname: Anandh
authors.affiliation: Division of Livestock Products Technology, Indian Veterinary Research Institute, Izat Nagar, 243 112 Bareilly, Uttar Pradesh India.
authors.forename: V
authors.initials: V
authors.lastname: Lakshmanan
keywords: Blade tenderization; Buffalo; Curing; Ginger extract; Quality changes; Rumen meat; Smoked product; Tripe