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

Abstract

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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