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Titolo:
Improvement in the quality of ground chevon during refrigerated storage bytocopherol acetate preblending
Autore:
Verma, SP; Sahoo, J;
Indirizzi:
CCS Haryana Agr Univ, Dept Anim Prod Technol, Hisar 125004, Haryana, IndiaCCS Haryana Agr Univ Hisar Haryana India 125004 ar 125004, Haryana, India
Titolo Testata:
MEAT SCIENCE
fascicolo: 4, volume: 56, anno: 2000,
pagine: 403 - 413
SICI:
0309-1740(200012)56:4<403:IITQOG>2.0.ZU;2-B
Fonte:
ISI
Lingua:
ENG
Soggetto:
DIETARY VITAMIN-E; ALPHA-TOCOPHEROL; LIPID OXIDATION; COLOR STABILITY; E SUPPLEMENTATION; ASCORBIC-ACID; BUFFALO MEAT; MINCED BEEF; COOKED BEEF; TURKEY MEAT;
Keywords:
tocopherol acetate; ground chevon; preblending; optimum level; meat quality; refrigerated storage;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
63
Recensione:
Indirizzi per estratti:
Indirizzo: Sahoo, J CCS Haryana Agr Univ, Dept Anim Prod Technol, Hisar 125004, Haryana, India CCS Haryana Agr Univ Hisar Haryana India 125004 , Haryana, India
Citazione:
S.P. Verma e J. Sahoo, "Improvement in the quality of ground chevon during refrigerated storage bytocopherol acetate preblending", MEAT SCI, 56(4), 2000, pp. 403-413

Abstract

A study was conducted on a-tocopherol acetate (TA) preblending at 0, 6, 8,10, 12 and 14 ppm levels with ground chevon (GC) obtained from adult male BeetalxBlack Bengal goat carcasses, to identify the optimum level of TA required for improving the quality of the meat during refrigerated storage. Itwas observed that the GC samples preblended with 10 ppm TA had significantly (P < 0.05) higher WHC%, colour score, odour score and lower metmyoglobin(MMb) per cent, TEARS number, peroxide value, free fatty acids per cent and psychrotrophic plate count as compared to other TA levels. All the quality parameters studied showed a highly significant (P < 0.01) correlation (r-value) between each other. A strong relationship was observed between TEARSnumber and MMb% during refrigerated storage. A regression equation (Y = 0.2800 + 0.0055X, where Y = TBARS number, X = MMb%) was established. It was concluded that 10 ppm TA was the optimum level for preblending with ground chevon, which extends the shelf life of the meat up to 7 days as compared to3 days in the control samples during refrigerated storage. (C) 2000 Elsevier Science Ltd. All rights reserved.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 07/04/20 alle ore 04:15:05