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QUALITY AND ACCEPTABILITY OF SMOKED BUFFALO RUMEN MEAT PRODUCT TREATED WITH BLADE TENDERIZATION AND GINGER EXTRACT

Article Id: ARCC1026 | Page : 257 - 261
Citation :- QUALITY AND ACCEPTABILITY OF SMOKED BUFFALO RUMEN MEAT PRODUCT TREATED WITH BLADE TENDERIZATION AND GINGER EXTRACT.Asian Journal of Dairy and Food Research.2011.(30):257 - 261
M. Anna Anandh*, V. Lakshmanan1, P.N. Richard Jagatheesan, G. Rajarajan and A. Paramasivam drmaatnvasu@yahoo.com
Address : Tamil Nadu Veterinary and Animal Sciences University Regional Research Centre, Pudukkottai -622 004, India

Abstract

A study was conducted to assess the effect of blade tenderization and ginger extract on quality and acceptability of smoked buffalo rumen meat product. Smoked buffalo rumen meat products were prepared from 3 times blade tenderized buffalo rumen meat with and without 5.0% ginger extract. Blade tenderization 3 times with 5.0 % ginger extract treatment were significantly increased the pH and degree of curing and decreased the product yield and shear force value as compared to 3 times blade tenderized smoked product and control smoked product. The proximate composition did not differ significantly between the treatments. The sensory scores for appearance and colour, flavour, juiciness, tenderness and overall palatability were significantly higher for 5.0% ginger extract treated smoked buffalo rumen meat product than 3 times blade tenderized and control smoked products.

Keywords

Tripe Blade tenderization Ginger extract Curing Smoking Meat quality.

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