Improvement of shelf-life of buffalo meat using lactic acid, clove oil and vitamin C during retail display

• Published in: Meat science 2006-10, Vol.74 (2), p.409-415
• Main Authors: Naveena, B.M., Muthukumar, M., Sen, A.R., Babji, Y., Murthy, T.R.K.
• Format: Article
• Language: English
• Subjects: aerobes; antibacterial properties; antioxidant activity; antioxidants; appearance (quality); ascorbic acid; Biological and medical sciences; Buffalo meat; Clove; cloves; coliform bacteria; color; dipping; discoloration; essential oils; Fat industries; food contamination; Food industries; food preservation; food storage; Fundamental and applied biological sciences. Psychology; Lactic acid; lipid peroxidation; marinating; Meat and meat product industries; off odors; plate count; psychrotrophic bacteria; refrigeration; sensory evaluation; shelf life; steaks; storage time; thiobarbituric acid-reactive substances; Vitamin C; water
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2006.04.020

Buffalo meat steaks dipped in either (1) distilled water (control), (2) lactic acid (LA), (3) LA + clove oil (clove), or (4) LA + clove + vitamin C (Vit C) were displayed at 4 ± 1 °C, illuminated by a standard fluorescent lamp. The pH, 2-thiobarbituric acid reactive substances (TBARS), instrumental colour (CIE L ∗, a ∗, b ∗), aerobic plate counts (APC), psychrotrophic counts (PPC), coliform counts and sensory colour and odour were determined up to 12th day of display at 3 days interval. Results showed that, all the treatments have significantly ( P < 0.05) reduced the TBARS values compared to control. Among treatments, use of LA + clove has exhibited significantly ( P < 0.05) lowest TBARS values throughout display period than others. Buffalo meat steaks treated with either LA + clove or LA + clove + Vit C had significantly ( P < 0.05) lower APC, PPC and coliform counts than control or LA treated samples. LA + clove + Vit C treated samples maintained significantly ( P < 0.05) higher a ∗ and b ∗ values during display as well as improvement in sensory colour and odour than others. Treatment with either LA + clove or LA + clove + Vit C extended the display life of buffalo meat steaks at 4 ± 1 °C. There appears to be a significant advantage to using LA + clove or LA + clove + Vit C over LA alone.