Physicochemical Changes Related to Protein Degradation in Buffalo Meat at Refrigerated Storage

摘要

The study examined the shelf life of buffalo meat at refrigerated storage by monitoring protein degradation during storage period. The study was conducted for 9 days, where parameters related to protein degradation were analysed on alternate days interval i.e. on 0, 3, 5, 7 and 9 days. A significant (P<0.05) increase in protein degradation was reported during refrigerated storage as reflected by increase in products of protein degradation viz. TVBN, ammonia, tyrosine and free amino acids. A significant correlation (P<0.01) was recorded among TVBN, ammonia, tyrosine free amino acids and storage period indicating protein degradation as vital parameter affecting storage quality of meat.