EFFECT OF ALPHA-TOCOPHEROL ACETATE PREBLENDING ON THE QUALITY OF GROUND BUFFALO MEAT

Ground buffalo meat (GEM) was preblended with alpha-tocopherol acetate (TPL) @ 0, 5, 7.5, 10 and 12.5 ppm level and was examined for its qua lity changes during refrigerated storage at 4+/-1 degrees C. It was ob served that the meat samples containing 10 ppm TA had significantly le ngthened desired visual colour and odour, higher LTCU 'R' and chroma a nd lower cooking loss, metmyoglobin content and TEARS number as compar ed to other treated samples. Visual colour was inversely correlated wi th metmyoglobin, aerobic mesophiles and psychrotrophs plate count, and odour was inversely correlated with TEARS number. Use of 10 ppm TA fo r preblending extended the shelf life of GEM from 6 to 8 days under re frigerated storage. (C) 1997 Elsevier Science Ltd.