STORAGE STABILITY AND SENSORY QUALITY OF WASHED GROUND BUFFALO MEAT AND MEAT PATTIES DURING REFRIGERATED STORAGE

Effect of washing with water and EDTA solution (2%, pH 4.5) on the kee ping and sensory qualities of ground buffalo meat and meat patties dur ing refrigerated storage of 20 days at 4+/-1-degrees-C was studied. My ofibrillar fragmentation index (MFI) of raw and EDTA-washed meat did n ot differ significantly, but exhibited pronounced increase in water-wa shed samples during storage and was accompanied by higher microbial co unts. Tyrosine contents in all the samples increased significantly (P < 0.01) during later days of storage. Washing generally reduced thioba rbituric acid (TBA) value and EDTA-washed meat had lowest TBA value. M icrobial counts of EDTA-washed meat were significantly (P < 0.01) lowe r than those of unwashed. EDTA-washed meat patties had poor binding an d juiciness. Patties prepared from EDTA-washed meat and stored for 20 days at 4+/-1-degrees-C were rated as slightly acceptable. Water-washe d meat patties were comparable to raw meat patties.