COMPOSITION AND FUNCTIONAL-PROPERTIES OF WASHED GROUND BUFFALO MEAT DURING REFRIGERATED STORAGE

Effects of washing ground buffalo meat with water and 2% ethylene diam ine tetra acetic acid (EDTA) solution (pH 4.5) on the composition, and functional properties during refrigerated storage were studied at int ervals of 0,5,10,15 and 20 days. Washing of meat reduced the moisture content, total pigments, myoglobin and water extractable proteins (WEP ) significantly (P<0.01), while crude protein contents and salt extrac table proteins (SEP) were significantly higher than control. During st orage, the SEP content in all the meat samples increased significantly (P<0.01). Total lipid contents were not influenced by washing and sto rage. Water-washed meat recorded higher pH, followed by raw and EDTA-w ashed meat pH did not change significantly during storage. EDTA-washed samples recorded significantly higher emulsifying capacity, as compar ed to raw and water-washed samples.