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Study aimed to develop biomarker-based assay for rapid detection of fresh and frozen-thawed buffalo meat in the supply chain. The method is based on development of a solvent system and identification of suitable substrate and developer for screening of biomarkers. For the confirmation column chromatography, gel electrophoresis and Western Blotting were carried out. Validation was done by intra- and inter-day validation, storability study, and determination of thermal history. Best results were shown with pH 8.0 Tris-HCl; extraction buffer, 205 µM nicotinamide adenine dinucleotide hydrogen; substrate, 184 µM Nitroblue tetrazolium, and 1.9 µM phenazine methosulfate; developer. The thermal history ranged from 0.14 to 0.17 during storage at -20 °C. The intra- and inter-day assay precision (CV %) ranged from 5.3 to 6.5 %; in chilled and 14.1 - 9.2 % in frozen-thawed samples. The study confirmed SOD as a viable biomarker. Developed method using SOD has significant potential for rapidly differentiating chilled or frozen-thawed meat., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

A total of 38 Escherichia coli isolates were recovered from 120 samples collected from various sources of broiler chicken farms (n = 10 each) in Andhra Pradesh and Telangana states. Though the recovered E. coli isolates were found variably resistant to the tested antibiotics, all the tested isolates were susceptible to meropenem. Alarming multi-drug resistance (MDR) was observed (34/38) among the recovered isolates, wherein antibiotic-resistant genes (bla TEM , bla SHV , and tetA) were detected, except for bla CTX-M-9 . The heatmap with cluster analysis exhibited that majority of the E. coli isolates recovered from different sources and regions clustered together based on their phenotypic resistance suggesting co-sharing of resistance. However, the pulsed-field gel electrophoresis (PFGE) typing revealed an extremely diverse genotypic profile. Further, a significant statistical association was not observed between hypothesized risk factors and recovered MDR- E. coli isolates from various sources, although a significant statistical association between antibiotic resistance with large flock size, poor biosecurity practices, poor workers' hygiene, and poor disinfection practices was noticed. Since the study highlighted an alarming level of drug resistance among the recovered E. coli isolates, further in-depth research in similar veins is required to ensure the prudent use of antimicrobials in the poultry sector and the implementation of an antimicrobial surveillance system., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2022 Elsevier Ltd. All rights reserved.)

During the last few years, slow-growing broiler market share is steadily increasing. Hence, new strains of slow-growing broilers are being introduced to meet the demand. Indbro broiler is such one strain developed to cater the demand for slow-growing broiler meat. Therefore, it is necessary to understand the meat quality of this new variety of slow-growing broiler meat. In this context, the present study was undertaken to compare the meat quality, composition, and consumer preference of slow-growing and commercial white broiler chicken meats. Commercial white broilers (vencobb strain) used in this study weighed approximately 2.0 kg and are 36 days old. The slow-growing birds were from Indbro strain which is multicolored and costing about 30 to 50% higher price in local markets. The dressing percentage, breast meat yield, meat bone ratio, and muscle fiber diameter were higher (P < 0.05) in commercial broilers. However, the cooking yield of drumstick and breast meat did not differ significantly between 2 genotypes. Shear force value and protein content of thigh meat were higher (P < 0.05) in slow-growing broiler as compared to the commercial broiler. Slow-growing boiler breast meat contains significantly (P < 0.05) lower total fatty acid and saturated fatty acid content. A significant (P < 0.05) percentage (67%) of consumers preferred the meat and meat products prepared from slow-growing broiler meat. During "paired comparison" test the semi-trained panelists could able to differentiate between slow-growing and fast-growing broiler meat. All the sensory attributes of meat and meat products from slow-growing broilers were similar to commercial broiler. Therefore, slow-growing broiler chicken has the potential to provide the tasty and alternate poultry meat to consumers., (© 2019 Poultry Science Association Inc.)

Thirty Nellore crossbred male sheep (Ovis aries) were divided into two groups of 15 animals each and subjected to either pre-slaughter electrical stunning followed by slaughter (ST) or traditional halal slaughter without stunning (NST) to investigate the changes in blood biochemical parameters, meat quality and proteomic profile. Higher (P < .05) pH, water holding capacity and Warner-Bratzler shear force were observed in meat from stunned sheep. Quantitative proteomic approach using DIGE was employed to find a panel of protein markers that could differentiate ST and NST muscle proteome. Comparison of muscle proteome of ST and NST samples by 2D-DIGE and MALDI-TOF/TOF MS analysis revealed 46 significant (P < .05) differentially expressed proteins. Our analysis revealed changes in the abundance of proteins involved in catalytic, structural, and stress related process. Current study has demonstrated variation meat quality and identified important proteins that correlate with meat texture and pre-slaughter stress in sheep that are slaughtered without and with electrical stunning., (Copyright © 2018 Elsevier Ltd. All rights reserved.)

Background: Fraudulent mislabelling of processed meat products on a global scale that cannot be detected using conventional techniques necessitates sensitive, robust and accurate methods of meat authentication to ensure food safety and public health. In the present study, we developed an in-gel (two-dimensional gel electrophoresis, 2DE) and OFFGEL-based proteomic method for authenticating raw and cooked water buffalo (Bubalus bubalis), sheep (Ovis aries) and goat (Caprus hircus) meat and their mixes., Results: The matrix-assisted liquid desorption/ionization time-of-flight mass spectrometric analysis of proteins separated using 2DE or OFFGEL electrophoresis delineated species-specific peptide biomarkers derived from myosin light chain 1 and 2 (MLC1 and MLC2) of buffalo-sheep-goat meat mix in definite proportions at 98:1:1, 99:0.5:0.5 and 99.8:0.1:0.1 that were found stable to resist thermal processing. In-gel and OFFGEL-based proteomic approaches are efficient in authenticating meat mixes spiked at minimum 1.0% and 0.1% levels, respectively, in triple meat mix for both raw and cooked samples., Conclusions: The study demonstrated that authentication of meat from a complex mix of three closely related species requires identification of more than one species-specific peptide due to close similarity between their amino acid sequences. © 2017 Society of Chemical Industry., (© 2017 Society of Chemical Industry.)

The present study compared the accuracy of an OFFGEL electrophoresis and tandem mass spectrometry-based proteomic approach with a DNA-based method for meat species identification from raw and cooked ground meat mixes containing cattle, water buffalo and sheep meat. The proteomic approach involved the separation of myofibrillar proteins using OFFGEL electrophoresis, SDS-PAGE and protein identification by MALDI-TOF MS. Species-specific peptides derived from myosin light chain-1 and 2 were identified for authenticating buffalo meat spiked at a minimum 0.5% level in sheep meat with high confidence. Relative quantification of buffalo meat mixed with sheep meat was done by quantitative label-free mass spectrometry using UPLC-QTOF and PLGS search engine to substantiate the confidence level of the data. In the DNA-based method, PCR amplification of mitochondrial D loop gene using species specific primers found 226bp and 126bp product amplicons for buffalo and cattle meat, respectively. The method was efficient in detecting a minimum of 0.5% and 1.0% when buffalo meat was spiked with cattle meat in raw and cooked meat mixes., (Copyright © 2017 Elsevier Ltd. All rights reserved.)

A rapid increase in the economy, population, industrialization, and urbanization of Asian countries has driven the fast development of their meat industries over recent decades. This consistent increase in meat production and consumption in Asia has been the major cause for the development of the global meat industry. Meat production methods and consumption are very diverse across different regions and countries in Asia, and thus, it is impossible to cover the technological demands of all Asian countries in this review. Here, we have mainly highlighted the differences in meat production methods and consumption in Asia during recent decades and the meat technology demands of three east Asian countries, namely China, Korea, and Japan, and one south Asian country, India. A brief introduction of the meat industry, in particular the production and consumption trend in these countries, is provided in this article. The technology demands for fresh and processed meat products are then reviewed., (Copyright © 2017. Published by Elsevier Ltd.)

The processing of sous vide chicken sausages was optimized under vacuum packaging condition and cooking at 100 ℃ for 30 min (SV30), 60 min (SV60) and 120 min (SV120) and compared with aerobically cooked control at 100 ℃ for 30 min. Sous vide processing of chicken sausages (SV30) produced higher (p < 0.05) cooking yield, Hunterlab a* values and sensory attributes without affecting proximate composition and shear force values relative to control. The sodium dodecyl sulphate-polyacrylamide gel electrophoresis and scanning electron microscopy results revealed no significant changes in protein quality and emulsion ultra-structure due to SV30 processing relative to control sausages. Sous vide processing of chicken sausages enriched with rosemary diterpene phenols retained the freshness and quality up to 120 days during storage at 4 ± 1 ℃ relative to control sausages that were spoiled on 20th day. Lipid oxidation and microbial growth remained below the spoilage levels for all the SV-processed sausages throughout the storage and addition of rosemary diterpene mixture at 0.02% v/w reduced the microbial growth and improved (p < 0.05) the sensory attributes. Our results demonstrate that sous vide processing minimizes lipid oxidation and microbial growth of chicken sausages with improved product quality and shelf-life at 4 ± 1 ℃., (© The Author(s) 2016.)

Understanding of biological impact of proteome profile on meat quality is vital for developing different approaches to improve meat quality. Present study was conducted to unravel the differences in biochemical, ultrastructural and proteome profile of longissimus dorsi muscle between buffaloes (Bubalus bubalis) of different age groups (young v. old). Higher (P<0.05) myofibrillar and total protein extractability, muscle fibre diameter, and Warner-Bratzler shear force (WBSF) values was observed in old buffalo meat relative to meat from young buffaloes. Scanning electron microscopy photographs revealed reduced fibre size with increased inter-myofibrillar space in young compared with old buffalo meat. Transmission electron microscopy results revealed longer sarcomeres in young buffalo meat relative to meat from old buffaloes. Proteomic characterization using two-dimensional gel electrophoresis (2DE) found 93 differentially expressed proteins between old and young buffalo meat. Proteome analysis using 2DE revealed 191 and 95 differentially expressed protein spots after 6 days of ageing in young and old buffalo meat, respectively. The matrix assisted laser desorption ionization time-of flight/time-of flight mass spectrometry (MALDI-TOF/TOF MS) analysis of selected gel spots helped in identifying molecular markers of tenderness mainly consisting of structural proteins. Protein biomarkers identified in the present study have the potential to differentiate meat from young and old buffaloes and pave the way for optimizing strategies for improved buffalo meat quality.

Present study was conducted to evaluate the effect of addition of different levels of Moringa oleifera leaves extract (MLE) and butylated hydroxytoluene (BHT) in raw and cooked pork patties during refrigerated storage. Five treatments evaluated include: Control (without MLE/BHT), MLE 300 (300 ppm equivalent M. oleifera leaves phenolics), MLE 450 (450 ppm equivalent M. oleifera leaves phenolics), MLE 600 (600 ppm equivalent M. oleifera leaves phenolics) and BHT 200 (200 ppm BHT). Total phenolic content ranged from 60.78 to 70.27 mg per gram. A concentration dependent increase in reducing power and 1,1-diphenyl 2-picrylhydrazyl (DPPH) radical scavenging activity of both MLE and BHT was noticed. Higher (P < 0.001) a* and lower thiobarbituric acid reactive substances values were observed in MLE 600 and BHT 200 compared to control. Addition of MLE did not affect the sensory attributes or microbial quality. These results showed that M. oleifera leaves can be used as a potential source of natural antioxidants to inhibit lipid oxidation in ground pork patties.

Experiments were conducted to determine the effect of blooming, retail display and vitamin C on colour changes/improvement of buffalo meat. To evaluate the effect of blooming, top round cuts of buffalo were allowed to bloom for 60 min. As colour bloomed, a* value increased from 6.47 to 10.01 at 45 min; no further changes occurred. In another study, top round cuts were kept at ambient temperature (36 ± 2 °C) and evaluated for instrumental colour during display. The instrumental redness value (a*) and chroma significantly increased (P < 0.05) after 12 h of display. During storage at refrigerated temperature, treatments consisted of injecting muscle section with 5 % by weight of 0.5, 1 and 2 % vitamin C solutions and a non-injected control (0 %). Each part was evaluated for instrumental colour changes and sensory traits (colour and discoloration score) at 0, 3, 6 and 9th day of refrigerated storage. The a* value (redness) increased significantly in all vitamin C treated buffalo meat samples as compared to control stored at 4 °C. The chroma was significantly higher (P < 0.05) in treated meat as compared to control. Buffalo meat containing vitamin C maintained the desired red meat colour throughout the storage period. The buffalo muscle treated with 2 % vitamin C was more effective in preventing discoloration than treated with 0.5 and 1 % vitamin C. In our study it is evident that as colour bloomed, a* value (redness) increased which indicated that buffalo muscles became redder immediately after exposure to air during blooming and retail display. Vitamin C at levels between 0.5 and 2 % will minimize the rapid discoloration that occurs at the muscle surface. However, 2 % concentration of vitamin C was more effective in minimizing the discoloration and improving colour stability.

In our study effect of different end point temperature (51 °C, 65 °C, 71 °C and 79 °C) on physicochemical and storage stability of mutton chops were evaluated. The L* (lightness) value and b* (yellowness) increased (P < 0.05) in cooked mutton chops than the raw mutton. The a* value (redness) decreased (P < 0.05) as end point temperature increased. As internal cooking temperature increased soluble myoglobin content decreased with a corresponding increase in percent myoglobin denatured. Raw mutton chops (uncooked) had lower level of oxidation (less TBA values) than cooked mutton irrespective of storage length. Initial APC of raw and cooked mutton chops ranged from log 1.75 to log 3.73 and was lower in higher end point cooking temperature. It can be concluded that as end point temperature increased, mutton chops appear less red and raw mutton had lower level of oxidation than cooked mutton chops.

Antioxidant capacity of oil soluble and water dispersible carnosic acid (CA) extracted from dried rosemary leaves using HPLC was evaluated at two different dosages (22.5 ppm vs 130 ppm) in raw and cooked ground buffalo meat patties and chicken patties. Irrespective of total phenolic content, CA extracts reduced (p<0.05) the thiobarbituric acid reactive substances (TBARS) by 39%-47% and 37%-40% in cooked buffalo meat and chicken patties at lower dosage (22.5 ppm) relative to control samples. However, at higher dosage (130 ppm) the TBARS values were reduced (p<0.05) by 86%-96% and 78%-87% in cooked buffalo meat and chicken patties compared to controls. The CA extracts were also effective in inhibiting (p<0.05) peroxide value and free fatty acids in cooked buffalo meat and chicken patties. The CA extracts when used at higher dosage, were also effective in stabilizing raw buffalo meat color., (Copyright © 2013 Elsevier Ltd. All rights reserved.)

1. In order to investigate whether emu meat is a potential red meat alternative, this work was carried out with the objective of studying the carcass characteristics, proximate composition, physico-chemical and microbial characteristics and sensory attributes of emu meat. 2. Carcass characteristics clearly indicate that emus are a significant source of lean meat, fat, skin and edible by-products and these findings confirm earlier reports. 3. Proximate composition of emu meat indicated higher protein and ash content and lower fat, total lipids and cholesterol content than meat from other meat animals. 4. The pH, water holding capacity, collagen content and solubility, protein extractability, muscle fibre diameter and Warner-Bratzler shear force values of emu meat are similar to the earlier reports for meats from other food animals. 5. Emu meat is dark, cherry red in colour with significantly higher myoglobin content and the myoglobin is more prone to oxidation as evidenced by higher initial metmyoglobin percentage. The initial thiobarbituric acid reactive substances (TBARS) values and free fatty acids percentage in emu meat were higher than those in meats from other species. 6. Sensory evaluation of cooked emu meat curry revealed highly acceptable scores relative to goat meat curry, the most preferred meat in India. 7. The study shows the potential of emu meat as a new source of low fat, quality meat proteins. However, more studies are required to elucidate the effect of age, sex, muscles, pre-slaughter and post-slaughter factors on different carcass and meat quality characteristics.

This study was conducted with an objective to improve the tenderness of tough buffalo meat using ammonium hydroxide. Buffalo meat chunks from Biceps femoris muscle were marinated with distilled water (control), 0.1%, 0.5% and 1.0% solution of ammonium hydroxide for 48 h at 4±1 °C and subjected to various physico-chemical analysis and ultrastructural studies. Ammonium hydroxide increased (P<0.05) the pH, water holding capacity (WHC), collagen solubility, total and salt soluble protein extractability and cooking yield. Reduction (P<0.05) in Warner-Bratzler shear force values were observed in all ammonium hydroxide treated samples compared to non-treated control. Electrophoretic pattern of muscle proteins exhibited reduction in the intensity and number of certain protein bands for 0.1% and 0.5% ammonium hydroxide treated samples compared to control. Scanning and transmission electron microscopy also revealed breakdown of endothelium layers surrounding muscle fibers and weakening of Z-discs respectively, in treated samples compared to controls. These results suggest that ammonium hydroxide might be used to tenderize tough buffalo meat., (Copyright © 2011 Elsevier Ltd. All rights reserved.)

An experiment was conducted to evaluate the effect of dipping in pomegranate fruit juice phenolics (PFJP) solution on the shelf life of chicken meat held under refrigerated storage at 4°C. Breast muscle obtained from spent hens was dipped (1:2w/v; muscle: liquid) in sterile water or in sterile water with 0.02% (v/v) PFJP, packed, stored at 4°C for 28 days and samples were analyzed on 2 days of intervals. Thiobarbituric acid reactive substance values were lower in samples treated with PFJP. Total sulfhydryl and protein bound sulfhydryl content values were higher in samples treated with PFJP. Microbial quality evaluation showed that aerobic and psychrotrophic counts were higher in samples treated without PFJP. Sensory evaluation revealed that acceptability level of samples treated without PFJP decreased on 12th day of storage. It is concluded that spent hen breast meat samples dipped in 0.02% PFJP reduced protein oxidation and inhibited microbial growth and sensorily acceptable up to 12 days of refrigerated storage at 4°C., (Copyright © 2011 Elsevier Ltd. All rights reserved.)

The objective of this study was to evaluate the effects of ammonium hydroxide (AH) and sodium chloride on the quality of ground buffalo meat patties. Ground buffalo meat was treated with distilled water (control), 0.5% v/w AH, 1.0% v/w AH, 2.0% v/w AH and 1.0% w/w sodium chloride was added for all the samples. Treatment with AH increased (P<0.05) the pH and water holding capacity (WHC) of ground buffalo meat patties during storage relative to their controls. Hunterlab a* (redness) and chroma values increased (P<0.05) and hue decreased (P<0.05) in all AH treated samples in comparison to controls during storage. Ammonium hydroxide significantly (P<0.05) inhibited metmyoglobin formation compared to control after 3rd day of storage. There was a significant (P<0.05) reduction in thiobarbituric acid reactive substances (TBARS) values in all AH treated samples compared to control throughout storage. These results indicate the potential antioxidant and myoglobin redox stabilizing effect of AH in ground buffalo meat patties., (© 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.)

Our objectives were to determine the effects of lactate and modified atmosphere packaging on raw surface color, lipid oxidation, and internal cooked color of ground beef patties. Eight chubs (85% lean) were divided in half and each half was either assigned to the control (no lactate) or mixed with 2.5% lactate (w/w). Following treatment, patties were prepared and packaged in either vacuum, PVC (atmospheric oxygen level), high-oxygen (80% O(2)+20% CO(2)), or 0.4% CO (30% CO(2)+69.6% N(2)) and stored for 0, 2, or 4days at 2 degrees C. After storage, raw surface color and lipid oxidation were measured and patties were cooked to either 66 degrees C or 71 degrees C. Lactate improved (p<0.05) color stability of PVC, high-oxygen, and vacuum packaged raw patties, but had no effect (p>0.05) on the a * values and visual color scores of patties in 0.4% CO. Lactate decreased (p<0.05) lipid oxidation in all packaging atmospheres. Nevertheless, high-oxygen and PVC-packaged patties had more (p<0.05) lipid oxidation than patties in CO and vacuum. Lactate had no effect (p>0.05) on premature browning, whereas patties packaged in high-oxygen demonstrated premature browning. Conversely, cooked patties in 0.4% CO and vacuum were more red (p<0.05) than both high-oxygen and PVC-packaged patties. Although lactate improved raw color stability, it did not minimize premature browning in cooked ground beef patties., (Copyright 2010 Elsevier Ltd. All rights reserved.)

Effects of salt, kinnow and pomegranate fruit by-product powders on color and oxidative stability of raw ground goat meat stored at 4+/-1 degrees C was evaluated. Five treatments evaluated include: control (only meat), MS (meat+2% salt), KRP (meat+2% salt+2% kinnow rind powder), PRP (meat+2% salt+2% pomegranate rind powder) and PSP (meat+2% salt+2% pomegranate seed powder). Addition of salt resulted in reduction of redness scores. Lightness increased in control and unchanged in others during storage. Redness scores declined and yellowness showed inconsistent changes during storage. Thiobarbituric acid reactive substances (TBARS) values were higher (P<0.05) in MS followed by control and KRP samples compared to PRP and PSP samples throughout storage. The PSP treated samples showed lowest TBARS values than others. Percent reduction of TBARS values was highest in PSP (443%) followed by PRP (227%) and KRP (123%). Salt accelerated the TBARS formation and by-products of kinnow and pomegranate fruits counteracted this effect. The overall antioxidant effect was in the order of PSP>PRP>KRP>control>MS. Therefore, these powders have potential to be used as natural antioxidants to minimize the auto-oxidation and salt induced lipid oxidation in raw ground goat meat., (Crown Copyright 2010. Published by Elsevier Ltd. All rights reserved.)

Previous research on lactate-induced color stability in ground beef did not address the potential influence of packaging. The objective of the present study was to examine the effects of lactate on the color stability of ground beef patties stored in different modified atmosphere packaging (MAP) systems. Ground beef patties with either 2.5% potassium lactate or no lactate were packaged in vacuum (VP), high-oxygen MAP (HIOX; 80% O(2)+20% CO(2)), carbon monoxide MAP (CO; 0.4% CO+19.6% CO(2)+80% N(2)), or aerobic packaging (PVC) and stored for 0, 2, or 4 days at 2 degrees C. Lactate-treated patties were darker (P<0.05; lower L * values) than control patties. Surface redness (a * values) was greater (P<0.05) for lactate patties than the controls when stored in PVC, HIOX, and VP. However, lactate's effects on a * values were not evident when packaged in CO (P>0.05). The color-stabilizing effect of CO could have masked lactate's effect on surface redness. While lactate patties in PVC and VP demonstrated lower (P<0.05) discoloration than controls, no differences (P>0.05) existed between controls and lactate samples in CO and HIOX. Our results indicated that the effects of lactate on ground beef color are dependent on packaging., (Copyright 2009 Elsevier Ltd. All rights reserved.)

A completely randomized block design was used to assess the effects of lactate-enhancement on surface reflectance and absorbance properties of beef longissimus steaks. Loins were divided into sections, assigned to one of four treatments (non-enhanced day 0, non-enhanced day 5, water-enhanced, and 3% lactate), vacuum packaged, stored for 5 days at 4 degrees C, and then cut into steaks that were used to prepare 100% of deoxy-, oxy-, met-, and carboxymyoglobin according to AMSA (1991). Surface color was analyzed using a HunterLab Miniscan Plus Spectrocolorimeter. Lactate-enhanced steaks had the least overall surface reflectance and the darkest surface color (lower L*; P<0.05). For 100% of each myoglobin form, K/S values and ratios (isobestic wavelengths/525 nm) at 474, 525, 572, and 610 also were influenced by lactate-enhancement. Hence, when estimating surface myoglobin forms using K/S ratios, separate 100% myoglobin reference standards should be prepared from both non-enhanced and enhanced steaks.

A study was carried out to evaluate the antioxidant potential of pomegranate juice (PJ), rind powder extract (RP) and butylated hydroxyl toluene (BHT) in cooked chicken patties during refrigerated storage. Freshly minced chicken meats were assigned to one of the following four treatments: control (meat treated with no antioxidants); 10mg equivalent PJ phenolics per 100g meat; 10mg equivalent RP phenolics per 100g meat; 10mg BHT per 100g meat. The patties formed from the minced meats were grilled for 20min and stored under aerobically at 4°C for 15 days. Total phenolic content (as tannic acid equivalent) significantly (P<0.05) increased from 152 in control to 195 and 224μg/g in PJ and RP patties. Addition of PJ or RP did not affect any of the sensory attributes. The TBARS values were significantly (P<0.05) reduced from 1.272 in control patties to 0.896, 0.763 and 0.203mg malonaldehyde per kg samples in BHT, PJ and RP patties, respectively. The RP treatment substantially inhibited (P<0.01) lipid oxidation in cooked chicken patties to a much greater extent than BHT treatment. The PJ or RP at a level of 10mg equivalent phenolics/100g meat would be sufficient to protect chicken patties against oxidative rancidity for periods longer than the most commonly used synthetic antioxidant like BHT.

An experiment was conducted to study the biochemical and physicochemical changes with respect to improvement in tenderness of spent hen breast meat. Breast muscle obtained from freshly slaughtered spent hens (72 wk old) was divided into 5 equal lots and dipped in 1 mM NaN(3) before being packed in low-density poly-ethylene pouches under aerobic conditions and stored at refrigeration temperature (4 degrees C). Lots were removed on 0, 7, 14, 21, and 28 d of storage and analyzed for pH, TBA reactive substances (TBARS), total sulfhydryl content, protein-bound sulfhydryl content, nonprotein-bound sulfhydryl content, perimysial fraction, collagen content, free OH-proline, N, nonprotein N, and proteolysis rate. Shear force value and penetrometer readings were also determined after making patties from the stored muscle samples. Results showed that pH values were gradually decreasing over the storage period. The TBARS values were increasing (P < 0.001), whereas the sulfhydryl content was decreasing (P < 0.001) over the storage period. The TBARS values were negatively (P < 0.05) correlated with total sulfhydryl content. This suggests that sulfhydryl content may prevent further higher oxidation of lipids. The soluble collagen content, collagen solubility, free OH-proline, and proteolysis rate were increasing (P < 0.001) during postmortem aging. These results suggest that collagen degradation into free amino acids occurs postmortem. A gradual decrease (P < 0.001) in shear force value and a gradual increase (P < 0.001) in penetrometer readings were recorded in the patties made from matured breast meat. Therefore, postmortem aging of spent hen breast meat resulted in 23% improvement in tenderness of minced patties on 14 d and 39% on 28 d as evidenced by biochemical and physicochemical changes.

Buffalo meat steaks dipped in either (1) distilled water (control), (2) lactic acid (LA), (3) LA+clove oil (clove), or (4) LA+clove+vitamin C (Vit C) were displayed at 4±1°C, illuminated by a standard fluorescent lamp. The pH, 2-thiobarbituric acid reactive substances (TBARS), instrumental colour (CIE L(∗), a(∗), b(∗)), aerobic plate counts (APC), psychrotrophic counts (PPC), coliform counts and sensory colour and odour were determined up to 12th day of display at 3 days interval. Results showed that, all the treatments have significantly (P<0.05) reduced the TBARS values compared to control. Among treatments, use of LA+clove has exhibited significantly (P<0.05) lowest TBARS values throughout display period than others. Buffalo meat steaks treated with either LA+clove or LA+clove+Vit C had significantly (P<0.05) lower APC, PPC and coliform counts than control or LA treated samples. LA+clove+Vit C treated samples maintained significantly (P<0.05) higher a(∗) and b(∗) values during display as well as improvement in sensory colour and odour than others. Treatment with either LA+clove or LA+clove+Vit C extended the display life of buffalo meat steaks at 4±1°C. There appears to be a significant advantage to using LA+clove or LA+clove+Vit C over LA alone.

1. An experiment was conducted to assess the effect of tetrasodium pyrophosphate and sodium bicarbonate on colour and sensory attributes of pre- and post-chilled breast meat. 2. Three groups of 6 halves of breasts (pre-chill) immediately after slaughter were treated with 3% tetrasodium pyrophosphate, 3% sodium bicarbonate in 2% NaCl or 2% NaCl alone (control); the remaining 6 halves (post-chill) were stored overnight at 4 degrees C and then treated similarly. Both the pre- and post-chill samples were held at 4 degrees C for 24 h and pH, water holding capacity, cooking loss, CIE colour values and sensory attributes were recorded. 3. Chilling had few effects on the meat characteristics measured in this study. 4. Treatment with phosphate and bicarbonate increased pH in both the pre- and post-chill groups. Treated breasts exhibited lower L* and higher a* value (more red) than controls. 5. A sensory evaluation study revealed improvements in colour and other sensory attributes of cooked broiler breast meat in all treated samples compared to the control. 6. The findings suggest that tetrasodium pyrophosphate and sodium bicarbonate, when injected post mortem, will have beneficial effects on several physico-chemical (pH, colour, WHC %, cooking loss) and sensory attributes of broiler meat. However, phosphate had a smaller effect than bicarbonate.

This study was conducted to develop a method for improving tenderness and overall qualities of tough buffalo meat using plant proteolytic enzymes from Cucumis trigonus Roxb (Kachri) and Zingiber officinale roscoe (Ginger rhizome). Their tenderizing efficacy was compared with the most popular enzyme papain. 3×3×3 cm chunks from Biceps femoris muscles of spent Murrah buffaloes (4-5 years age) were marinated with distilled water (control), 2% (w/w) powdered cucumis extract, 5% (w/v) ginger extract or 0.2% (w/w) papain for 48 h at 4 °C and subjected to various physico-chemical, histological and sensory evaluations. An increase (p<0.01) in collagen solubility, sarcoplasmic and myofibrillar protein solubility, and reduction (p<0.01) in shear force values were observed in all enzyme-treated samples compared to control. Electrophoretic pattern of muscle proteins also revealed extensive proteolysis and reduction in number of protein bands in all treated samples. Improvement (p<0.01) in flavor, juiciness, tenderness and overall acceptability scores were observed in all enzyme-treated samples compared to controls. Ginger extract-treated meat samples received better scores for appearance, flavor, tenderness and overall acceptability. From these results, it is shown that ginger and cucumis can be used as an effective alternative to papain.

1. The purpose of this work was to study the effect of ginger extract (GE) on tenderness of spent hen meat. 2. Spent hen meat chunks at either the pre- or post-chilled stage were marinated with different concentrations (0%, 1%, 3% and 5% v/w) of GE and were evaluated after 24 h of treatment. 3. GE treatment increased the pH, moisture, cooking yield, total pigments, water holding capacity, collagen solubility, protein extractability, muscle fibre diameter and decreased the shear force values. 4. The electrophoretic pattern of muscle proteins revealed extensive proteolysis and reduction in number of protein bands in GE treated samples. 5. Tenderness scores were higher in samples treated at post-chilled stage. Of the different concentrations of GE examined, 3% was found optimum for tenderisation.