EFFECT OF SALT AND ITS BLEND WITH POLYPHOSPHATES ON THE QUALITY OF BUFFALO MEAT AND PATTIES UNDER HOT, CHILLED AND FROZEN CONDITIONS

Effects of 2% salt alone and of 2% salt + 0.5% polyphosphates on quali ty of hot (unchilled meat, within 5 h of slaughter), chilled (stored a t 2 degrees C for 20-22 h) and frozen (stored at -10 degrees C for 6 d ays) buffalo meat and palatability of patties were investigated. Hot, and salt-containing chilled meat were not significantly different for salt soluble proteins, emulsifying capacity, emulsion stability, yield , and acceptability of patties. Addition of salt + polyphosphates incr eased (P<0.01) pH, water-holding capacity, emulsion stability, yield, and sensory attributes of patties, but reduced cooking loss, irrespect ive of the method of meat handling. Chilling or freezing of ground buf falo meat, pre-blended with salt + polyphosphates, had no significant advantage in terms of emulsion stability, yield and palatability of pa tties, in comparison to incorporation of salt + polyphosphates, while processing.