IMPROVEMENT IN THE QUALITY OF FROZEN GROUND BUFFALO MEAT BY PRE-BLENDING WITH NATURAL ANTIOXIDANTS AND VACUUM PACKAGING

Pre-blended ground buffalo meat samples with 500 ppm sodium ascorbate, 10 ppm alpha-tocopherol acetate and 0.5% sodium tripolyphosphate were vacuum-packaged and stored at -18 degrees C for 90 days. It was obser ved that the pre-blended samples had significantly (P<0.05) greater pH , WHC, salt extractable proteins, better sensory scores for meat colou r and odour, higher LTCU-R chroma and lower metmyoglobin content, TEAR S number, tyrosine values as compared to control ones. Vacuum-packaged samples had slightly higher amounts of salt extractable proteins, col our and odour scores, LCTU-R, chroma and lower amounts of metmyoglobin , TEARS number. Treatment did not cause noticeable difference in the g rowth of various microorganisms present in the meat. Meat quality had decreased as the storage period increased. Significant correlations we re observed among quality parameters. Pre-blending and vacuum-packagin g extended the shell-lire of ground buffalo meat from 45 to 90 days un der frozen storage at -18 degrees C.