Journal
MEAT SCIENCE
Volume 72, Issue 2, Pages 211-215Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2005.07.003
Keywords
modified atmosphere packaging; vacuum packaging; fibre diameter; sarcomere length; myofibrillar fragmentation index; vacuum packaging; drip loss
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The effect of modified atmosphere packaging of buffalo meat on the structural parameters viz., fibre diameter, sarcomere length and myofibrillar fragmentation index and physical parameters viz., pH, drip loss and colour scores were studied. The buffalo meat was packed under aerobic, vacuum and modified atmosphere (80% oxygen + 20% carbon dioxide) and stored at 4 +/- 1 degrees C upto 21 days. The results obtained revealed that vacuum-packed buffalo meat had the lowest fibre diameter and myofibrillar fragmentation index and the highest sarcomere length, vacuum thus appears to enhance ageing. Buffalo meat packed in modified atmosphere had a low drip loss and a desirable colour. The modified atmosphere packed and vacuum-packed buffalo meat was acceptable for upto 14 days at 4 +/- 1 degrees C. (c) 2005 Elsevier Ltd. All rights reserved.
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