Effect of different binders on the physico-chemical, textural, histological, and sensory qualities of retort pouched buffalo meat nuggets

Journal of Food Science

Volumn 75, Issue 1, 2010, Pages

  Devadason, I Prince ^a   Anjaneyulu, A S R ^b   Babji, Y ^b  

^a National Research Centre on Meat   (India)

^b INDIAN VETERINARY RESEARCH INSTITUTE   (India)

Author keywords

Binders; Buffalo meat; Nuggets; Retort pouch; Thermal processing

Indexed keywords

STARCH;

ANIMAL; ARTICLE; BUFFALO; CASSAVA; COLOR; COOKING; FLOUR; HUMAN; MASTICATION; MEAT; ODOR; TASTE; WHEAT;

ANIMALS; BUFFALOES; COLOR; COOKERY; FLOUR; HUMANS; MANIHOT; MASTICATION; MEAT; ODORS; STARCH; TASTE; TRITICUM;

MANIHOT ESCULENTA; SEMOLINA; TRITICUM AESTIVUM; ZEA MAYS;

EID: 74249118105     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01399.x     Document Type: Article

References (20)

1. Anjaneyulu ASR, Sharma N, Kondaiah N. 1989. Evaluation of salt, poly phosphates and their blends at different levels on physico-chemical properties of buffalo meat and patties. Meat Sci 25 : 293 306.
2. Anjaneyulu ASR, Sharma N, Kondaiah N. 1990. The effect of salt and phosphate preblending of buffalo meat on it's physico-chemical properties during refrigerated storage. Fleischwirtschaft 70 (10 1177 1180.
3. [AOAC] Assoc. of Official Analytical Chemists. 1995. Official methods of analysis. 16th ed. Intl, Va., U.S.A.
4. Bawa AS, Orr HL, Osburn WR. 1988. Performance of extenders and fillers in commercial preparation of wieners. Indian J Meat Sci Technol 1 : 94 8.
5. Berry BW, Stiffler DM. 1981. Effect of electric stimulation boning temperature formulation and rate of freezing on sensory, cooking, chemical and physical properties of ground beef patties. J Food Sci 46 : 1103 1106.
6. Bourne MC. 1978. Texture profile analysis. Food Technol 32 : 62 72.
7. Brady PL, Mckeith FK, Hunence ME. 1985. Comparison of sensory and instrumental texture profile techniques for evaluation of beef soy loaves. J Food Sci 50 : 1537.
8. Hedrick HB, Aberle ED, Forrest JC, Judge MD, Merkel RA. 1994. Principles of meat science. Iowa : Kendall/Hunt Publishing Co. 157 158.
9. Hodge JE, Osman EM. 1976. Principles of food science. Fennema OR, editor. New York : Marcel Dekker. 41 p.
10. Keeton JT. 1983. Effect of fat and Nacl/phosphate levels on the chemical and sensory properties of pork patties. J Food Sci 108 : 878 881.
11. Knight M, Perkin J. 1991. The use of tapioca line in British sausages. Meat Manufacturing and Marketing, April, p 29 30.
12. Lamkey JW. 1998. Non meat ingredients for meat processing. Reciprocal Meat Conf Proc 51 : 48 52.
13. Lillie RD. 1979. H.J Conn's biological stains. Baltimore, Md. : Williams and Wilkins Co. 473 p.
14. Lyon PH, Kerry JF, Morrissey PA, Buckley DJ. 1999. The influence of added whey protein/carageenan gels and tapioca starch on the textural properties of low fat pork sausages. Meat Sci 51 : 43 52.
15. Madhawaraj MS, Nair KKS, Kadkol SB, Baliga BR. 1983. Corned buff from buffalo meat. Indian Food Packer 37 (4 83 7.
16. Mittal GS, Usborne WR. 1985. Meat emulsion extenders. Food Technol 39 : 121 131.
17. Rao KH, Singh RRB, Anjaneyulu ASR, Rao KVSS, Yadav PL. 1997. Effect of caseinates and refined wheat flour on the quality of chicken nuggets from spent hens. Indian J Anim Sci 67 (11 1004 1006.
18. Skrede G. 1989. Comparison of various types of starch when used in meat sausages. Meat Sci 25 : 21 36.
19. Snedecor GW, Cochran WG. 1989. Statistical methods. 8th ed. Ames, Iowa : Iowa State Univ. Press.
20. Trout ES, Hunt MC, Johnson DE, Clans JR, Castner CL, Kropf DH. 1992. Characteristics of low fat ground beef containing texture modifying ingredients. J Food Sci 57 (1 19 24.