Quality characteristics of loaves from buffalo meat, liver and vegetables

The present investigation explored the possibilities of commercial utilization of buffalo liver in comminuted meat products. In this study, the effect of incorporating liver with meat and vegetables in loaves was studied. Different types of loaves were evaluated: (1) Control meat loaf, (2) liver–mea...

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Bibliographic Details
Published in:Meat science 2004-07, Vol.67 (3), p.377-383
Main Authors: Devatkal, Suresh, Mendiratta, S.K, Kondaiah, N
Format: Article
Language:English
Subjects:
aerobes
appearance (quality)
Biological and medical sciences
Buffalo liver
buffalo meat
bulffalo liver meat loaf
bulffalo vegetable meat loaf
carrots
color
flavor
food acceptability
Food industries
food quality
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
hardness
Instrumental color
juiciness
lipid content
livers as food
Liver–meat loaf
Liver–vegetable loaf
Meat and meat product industries
meat products
plate count
potatoes
protein content
psychrotrophic bacteria
sensory evaluation
shear strength
shelf life
storage quality
texture
Texture profile analysis
water content
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Summary:The present investigation explored the possibilities of commercial utilization of buffalo liver in comminuted meat products. In this study, the effect of incorporating liver with meat and vegetables in loaves was studied. Different types of loaves were evaluated: (1) Control meat loaf, (2) liver–meat loaf (20% liver) and (3) liver–vegetable loaves (40% liver, 1:1 ratio of carrot and potato). The pH’s; yield’s, emulsion stabilities and proximate compositions were not significantly different between meat and liver–meat loaves. However, liver–vegetable loaves gave significantly ( P
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2003.11.006