Effects of salt and ammonium hydroxide on the quality of ground buffalo meat

Meat Science

Volumn 87, Issue 4, 2011, Pages 315-320

  Naveena, B M ^a   Sen, A R ^a   Muthukumar, M ^a   Babji, Y ^a   Kondaiah, N ^a  

^a National Research Centre on Meat   (India)

Author keywords

Ammonium hydroxide; Buffalo meat; Color; Lipid oxidation; Microbial quality

Indexed keywords

AMMONIUM HYDROXIDE; BUFFALO MEAT; DISTILLED WATER; LIPID OXIDATION; MEAT PATTY; METMYOGLOBIN; MICROBIAL QUALITY; STABILIZING EFFECTS; THIOBARBITURIC ACID REACTIVE SUBSTANCES; WATER HOLDING CAPACITY;

MEATS; OXIDATION; SODIUM CHLORIDE; WATER TREATMENT;

AMMONIUM COMPOUNDS;

AMMONIUM HYDROXIDE; HYDROXIDE; METMYOGLOBIN; SODIUM CHLORIDE; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL; ARTICLE; BUFFALO; CHEMISTRY; COLOR; FOOD HANDLING; LIPID PEROXIDATION; MEAT; METABOLISM; METHODOLOGY; MICROBIOLOGY;

ANIMALS; BUFFALOES; COLOR; FOOD HANDLING; HYDROXIDES; LIPID PEROXIDATION; MEAT; METMYOGLOBIN; SODIUM CHLORIDE; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

EID: 78651258570     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.11.004     Document Type: Article

References (31)

1. Borton R.J., Weber N.B., Bratzler L.J. The effect of micro-organisms on the emulsifying capacity and extract release volume of fresh porcine tissue. Food Technology 1968, 22:94-96.
2. 2 and superoxide anion. Meat Science 1997, 2:181-190.
3. Eno E.F., Blue W.G., Good Y.M. The effect of anhydrous ammonia on nematodes, bacteria, fungi and nitrification in some Florida soils. Soil Science Society, American Proceedings 1955, 19:55-58.
4. Everts A.J., Everts A.K.R., Hand C.D., Nath T.M., Wulf D.M., Maddock R.J. Effects of pH-enhancement on consumer ratings of various meat products http://www.meatscience.org/Pubs/rmcarchv/2006/presentations/RMC06_Abstracts.
5. Gill C.O., Jones T. The display of retail packs of ground beef after their storage in master packages under various atmospheres. Meat Science 1994, 37:281-295.
6. Gupta L.K., Garg V., Tiwari R.P. Elaluation of ammonium hydroxide as preservative for ground meat. MIRCEN Journal 1988, 4:431-437.
7. Hamling A.E., Calkins C.R. Enhancement of beef chuck and loin muscles with ammonium hydroxide and salt. Journal of Animal Science 2008, 86:967-971.
8. Hamling A.E., Jenschke B.E., Calkins C.R. Effects of aging on beef chuck and loin muscles enhanced with ammonium hydroxide and salt. Journal of Animal Science 2008, 86:1200-1204.
9. Hamling A.E., Jenschke B.E., Calkins C.R. Effects of dark storage and retail display on beef chuck and round muscles enhanced with ammonium hydroxide, salt and carbon monoxide. Journal of Animal Science 2008, 86:972-981.
10. Hand C.D., Nath T.M., Everts A.J., Everts A.K.R., Wulf D.M., Henning D.R., et al. Effects of pH enhancement on survivability and growth of E. coli on beef subprimals and steaks http://www.meatscience.org/Pubs/rmcarchv/2006/presentations/RMC06_Abstracts.
11. Hunter R.S., Harold R.W. The measurement of appearance 1987, Wiley, New York.
12. ICMSF International Commission of Microbiological Specifications for Foods. Their significance and methods of enumeration 1983, Vol. 1. University of Toronto Press, Toronto. R.P. Elliott, D.S. Clark, K.H. Lewis, H. Lundbeck, J.C. Olson, B. Simonsen (Eds.).
13. Jimenez-Villarreal J.R., Pohlman F.W., Johnson Z.B., Brown A.H. Effects of chlorine dioxide, cetylpyridinium chloride, lactic acid and trisodium phosphate on physical, chemical and sensory properties of ground beef. Meat Science 2003, 65:1055-1062.
14. Keeton, J.T., 1983. Effect of fat and NaCl/phosphate levels on the chemical and sensory properties of pork patties. Journal of Food Science 41, 878-881.
15. Leheska J.M., Boyce J., Brooks J.C., Hoover L.C., Thompson L.D., Miller F. Sensory attributes and phenolic content of precooked pork breakfast sausage with fruit purees. Journal of Food Science 2006, 71:S249-S252.
16. Lynch M.P., Faustman C. Effect of aldehyde lipid oxidation products on myoglobin. Journal of Agricultural and Food Chemistry 2000, 48:600-604.
17. Madhavi D., Carpenter C. Aging and processing affect color, metmyoglobin reductase and oxygen consumption of beef muscles. Journal of Food Science 1993, 58:939-942.
18. Modi V.K., Mahendrakar N.S., Narasimha Rao D., Sachindra N.M. Quality of buffalo meat burger containing legume flours as binders. Meat Science 2003, 66:143-149.
19. Nath T.M., Hand C.D., Everts A.J., Everts A.K.R., Wulf D.M., Maddock R.J. Trained and consumer evaluations of five different beef muscles with or without pH enhancement using ammonium hydroxide http://www.meatscience.org/Pubs/rmcarchv/2006/presentations/RMC06_Abstracts.
20. Offer G., Trinick J. On the mechanism of water holding in meat: the swelling and shrinking of myofibrils. Meat Science 1983, 8:245-281.
21. Sachindra N.M., Sakhare P.Z., Yashoda K.P., Narasimha Rao Microbial profile of buffalo sausage during processing and storage. Food Control 2005, 16:31-35.
22. Sahoo J., Anjaneyulu A.S.R. Quality improvement of ground buffalo meat by preblending with sodium ascorbate. Meat Science 1997, 46:237-247.
23. Strange E.D., Benedict R.C., Smith J.L., Swift L.E. Evaluation of rapid tests for monitoring alterations in meat quality during storage. 1. Intact meat. Journal of Food Protection 1977, 40:843-847.
24. Suman S.P., Sharma B.D. Effect of grind size and fat levels on the physico-chemical and sensory characteristics of low-fat ground buffalo meat patties. Meat Science 2003, 65:973-976.
25. Suresh K.D., Mendiratta S.K., Kondaiah N. Quality characteristics of loaves from buffalo meat, liver and vegetables. Meat Science 2004, 67:377-383.
26. Thomas R., Anjaneyulu A.S.R., Kondaiah N. Quality and shelf life evaluation of emulsion and restructured buffalo meat nuggets at cold storage (4±1°C). Meat Science 2006, 72:373-379.
27. Trout G.R. Variation in myoglobin denaturation and color of cooked beef, pork and turkey meat as influenced by pH, sodium chloride, sodium tripolyphosphate, and cooking temperatures. Journal of Food Science 1989, 54:536-544.
28. Vasavada M.N., Dwivedi S., Cornforth D. Evaluation of garam masala spices and phosphates as antioxidants in cooked ground beef. Journal of Food Science 2006, 71:C292-C297.
29. Wardlaw F.B., McCaskill L.H., Acton J.C. Effect of postmortem muscle changes in poultry meat loaf properties. Journal of Food Science 1973, 38:421-424.
30. Warris P.D. The extraction of haem pigments from fresh meat. Journal of Food Technology 1979, 14:75-80.
31. Witte V.C., Krauze G.F., Bailey M.E. A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage. Journal of Food Science 1970, 35:582-585.