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- Title
COMPARING THE PHYSICO-CHEMICAL CHARACTERISTICS AND SENSORY ATTRIBUTES OF IMPORTED BRAZILIAN BEEF MEAT AND IMPORTED INDIAN BUFFALO MEAT.
- Authors
Hassan, Marwa A.; Abdel-Naeem, Heba H. S.; Mohamed, Hussein M. H.; Yassien, Nabil A.
- Abstract
The main objective of the current study was to compare the physico-chemical characteristics and sensory attributes of imported Brazilian beef meat and imported Indian buffalo meat. Chuck samples were collected and examined for proximate chemical composition, soluble proteins, pH, TVB-N, TBA, color, shear force, fatty acid profile and sensory attributes. The results revealed higher total protein, fat, total soluble protein and lower collagen solubility of imported frozen Indian buffalo meat chuck samples. However, there is nonsignificant difference in pH, TVB-N, TBA, fatty acid profile. Sensory attributes indicated significantly higher appearance, tenderness and juiciness scores for imported Brazilian beef meat. Moreover, the significant decreasing shear force, a* and significant increasing L* values were observed in imported frozen Brazilian meat chuck samples. These attributes can make Indian buffalo meat a good choice for meat processing after Brazilian beef meat. Moreover, these results will help meat processors to find an alternative source for raw meat materials for production of high quality meat products.
- Subjects
BUFFALO meat; SENSORY evaluation of beef; FATTY acids; FROZEN meat; COMPOSITION of beef
- Publication
Journal of Microbiology, Biotechnology & Food Sciences, 2018, Vol 8, Issue 1, p672
- ISSN
1338-5178
- Publication type
Article
- DOI
10.15414/jmbfs.2018.8.1.672-677