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Improvement of shelf-life of buffalo meat using lactic acid, clove oil and vitamin C during retail display
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...
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| Published in: | Meat science 2006-10, Vol.74 (2), p.409-415 |
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| Main Authors: | , , , , |
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| Language: | English |
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| cites | cdi_FETCH-LOGICAL-c418t-304e2fb2e51ac636a32f417f1975cb6c8651b252ee05061df00e2b73225833423 |
| container_end_page | 415 |
| container_issue | 2 |
| container_start_page | 409 |
| container_title | Meat science |
| container_volume | 74 |
| creator | Naveena, B.M. Muthukumar, M. Sen, A.R. Babji, Y. Murthy, T.R.K. |
| description | 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. |
| doi_str_mv | 10.1016/j.meatsci.2006.04.020 |
| format | article |
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+
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.</description><identifier>ISSN: 0309-1740</identifier><identifier>EISSN: 1873-4138</identifier><identifier>DOI: 10.1016/j.meatsci.2006.04.020</identifier><identifier>PMID: 22062853</identifier><identifier>CODEN: MESCDN</identifier><language>eng</language><publisher>Oxford: Elsevier Ltd</publisher><subject>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</subject><ispartof>Meat science, 2006-10, Vol.74 (2), p.409-415</ispartof><rights>2006 Elsevier Ltd</rights><rights>2006 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c418t-304e2fb2e51ac636a32f417f1975cb6c8651b252ee05061df00e2b73225833423</citedby><cites>FETCH-LOGICAL-c418t-304e2fb2e51ac636a32f417f1975cb6c8651b252ee05061df00e2b73225833423</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,27901,27902</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=18041820$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/22062853$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Naveena, B.M.</creatorcontrib><creatorcontrib>Muthukumar, M.</creatorcontrib><creatorcontrib>Sen, A.R.</creatorcontrib><creatorcontrib>Babji, Y.</creatorcontrib><creatorcontrib>Murthy, T.R.K.</creatorcontrib><title>Improvement of shelf-life of buffalo meat using lactic acid, clove oil and vitamin C during retail display</title><title>Meat science</title><addtitle>Meat Sci</addtitle><description>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.</description><subject>aerobes</subject><subject>antibacterial properties</subject><subject>antioxidant activity</subject><subject>antioxidants</subject><subject>appearance (quality)</subject><subject>ascorbic acid</subject><subject>Biological and medical sciences</subject><subject>Buffalo meat</subject><subject>Clove</subject><subject>cloves</subject><subject>coliform bacteria</subject><subject>color</subject><subject>dipping</subject><subject>discoloration</subject><subject>essential oils</subject><subject>Fat industries</subject><subject>food contamination</subject><subject>Food industries</subject><subject>food preservation</subject><subject>food storage</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Lactic acid</subject><subject>lipid peroxidation</subject><subject>marinating</subject><subject>Meat and meat product industries</subject><subject>off odors</subject><subject>plate count</subject><subject>psychrotrophic bacteria</subject><subject>refrigeration</subject><subject>sensory evaluation</subject><subject>shelf life</subject><subject>steaks</subject><subject>storage time</subject><subject>thiobarbituric acid-reactive substances</subject><subject>Vitamin C</subject><subject>water</subject><issn>0309-1740</issn><issn>1873-4138</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2006</creationdate><recordtype>article</recordtype><recordid>eNqFkcFu1DAQhi0EotvCIwC-oF5IGNuJ45wqtAJaqRKHtmfLccbFKydZ7GSlvj0Ou8CxJ8vyN__MfCbkHYOSAZOfd-WAZk7WlxxAllCVwOEF2TDViKJiQr0kGxDQFqyp4Iycp7QDACa4ek3OOAfJVS02ZHcz7ON0wAHHmU6Opp8YXBG8w_XWLc6ZMNG1FV2SHx9pMHb2lhrr-0_UhlxKJx-oGXt68LMZ_Ei3tF_iykacTX7rfdoH8_SGvMphCd-ezgvy8O3r_fa6uP3x_Wb75bawFVNzIaBC7jqONTNWCmkEdxVrHGub2nbSKlmzjtccEWqQrHcAyLtGcF4rISouLsjlMTcv9mvBNOvBJ4shmBGnJekWuGJMCpXJ-kjaOKUU0el99IOJT5qBXi3rnT5Z1qtlDZXOlnPd-1OHpRuw_1f1V2sGPp4Ak6wJLprR-vQ_XUFe9U_QhyPnzKTNY8zMwx3PvwQMWqbaNhNXRwKzsYPHqPMwOFrsfUQ7637yzwz7G1s_paU</recordid><startdate>20061001</startdate><enddate>20061001</enddate><creator>Naveena, B.M.</creator><creator>Muthukumar, M.</creator><creator>Sen, A.R.</creator><creator>Babji, Y.</creator><creator>Murthy, T.R.K.</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20061001</creationdate><title>Improvement of shelf-life of buffalo meat using lactic acid, clove oil and vitamin C during retail display</title><author>Naveena, B.M. ; Muthukumar, M. ; Sen, A.R. ; Babji, Y. ; Murthy, T.R.K.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c418t-304e2fb2e51ac636a32f417f1975cb6c8651b252ee05061df00e2b73225833423</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2006</creationdate><topic>aerobes</topic><topic>antibacterial properties</topic><topic>antioxidant activity</topic><topic>antioxidants</topic><topic>appearance (quality)</topic><topic>ascorbic acid</topic><topic>Biological and medical sciences</topic><topic>Buffalo meat</topic><topic>Clove</topic><topic>cloves</topic><topic>coliform bacteria</topic><topic>color</topic><topic>dipping</topic><topic>discoloration</topic><topic>essential oils</topic><topic>Fat industries</topic><topic>food contamination</topic><topic>Food industries</topic><topic>food preservation</topic><topic>food storage</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Lactic acid</topic><topic>lipid peroxidation</topic><topic>marinating</topic><topic>Meat and meat product industries</topic><topic>off odors</topic><topic>plate count</topic><topic>psychrotrophic bacteria</topic><topic>refrigeration</topic><topic>sensory evaluation</topic><topic>shelf life</topic><topic>steaks</topic><topic>storage time</topic><topic>thiobarbituric acid-reactive substances</topic><topic>Vitamin C</topic><topic>water</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Naveena, B.M.</creatorcontrib><creatorcontrib>Muthukumar, M.</creatorcontrib><creatorcontrib>Sen, A.R.</creatorcontrib><creatorcontrib>Babji, Y.</creatorcontrib><creatorcontrib>Murthy, T.R.K.</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Meat science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Naveena, B.M.</au><au>Muthukumar, M.</au><au>Sen, A.R.</au><au>Babji, Y.</au><au>Murthy, T.R.K.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Improvement of shelf-life of buffalo meat using lactic acid, clove oil and vitamin C during retail display</atitle><jtitle>Meat science</jtitle><addtitle>Meat Sci</addtitle><date>2006-10-01</date><risdate>2006</risdate><volume>74</volume><issue>2</issue><spage>409</spage><epage>415</epage><pages>409-415</pages><issn>0309-1740</issn><eissn>1873-4138</eissn><coden>MESCDN</coden><abstract>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.</abstract><cop>Oxford</cop><pub>Elsevier Ltd</pub><pmid>22062853</pmid><doi>10.1016/j.meatsci.2006.04.020</doi><tpages>7</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0309-1740 |
| ispartof | Meat science, 2006-10, Vol.74 (2), p.409-415 |
| issn | 0309-1740 1873-4138 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_902811638 |
| source | ScienceDirect Freedom Collection |
| 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 |
| title | Improvement of shelf-life of buffalo meat using lactic acid, clove oil and vitamin C during retail display |
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