Effect of blade tenderization and sodium bicarbonate on quality of buffalo rumen meat.

摘要

Synergistic effect of 3 times blade tenderization (BT 3x) with different concentrations of sodium bicarbonate (SB) (BT-3x+2.0, BT 3x+2.5 and BT 3x+3.0%) on tenderness and quality of buffalo rumen meat (BRM) chunks and BRM products with control (non blade tenderized BRM-BT Ox) was studied. Linear and significant (p<0.01) increasing trends were observed for pH, water holding capacity (WHC), collagen solubility from BT 0 x BRM chunks to BT-3x BRM chunks and SB treated BRM chunks. Similar trends were also observed for cooking loss (CL) and collagen content but the values were non-significant. However, significant reverse trends were observed for shear force value (SFV) and fragmentation index (FI) and there were no significant differences observed for FI between control and treated BRM chunks. All sensory attributes were highest for BT 3x+2.5% SB treated BRM products as compared to other treated products and control. It can be concluded that BT-3x alone did not give optimum beneficial effect on tenderness and other sensory attributes. However, 2.5% SB with 3 times BT (BT-3x+2.5% SB) treatment was found optimum for tenderization of BRM chunks and for preparation of BRM products..