Effect of natural antioxidants and vacuum packaging on the quality of buffalo meat nuggets during refrigerated storage.


Buffalo meat nuggets (BMN) were incorporated with 500 ppm sodium ascorbate, 10 ppm α-tocopherol acetate and 0.5% sodium tripolyphosphate while processing. There were three experimental groups of BMN, namely control aerobic packaged (CAP), treated aerobic packaged (TAP) and treated vacuum packaged (TVP), refrigerated and stored at 4 °C. It was observed that… (More)


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