FATIMA AL-HASSAWI, MANJIT S. GOSAL, POONAM AGGARWAL AND JIWAN S. SIDHU
Department of Food Science and Nutrition, College of Life Sciences, Kuwait University, P.O. Box 5969, Safat- 13060, Kuwait
(e-mail: dr.jiwan.sidhu@gmail.com; Mobile: 98772 64858)
(Received: June 15, 2023; Accepted: July 25, 2023)
ABSTRACT
Male buffalo calves are not valued as such, but are an excellent source of tender meat suitable for processing into a large variety of products. Buffalo meat is gaining popularity and is becoming acceptable among the consumers mainly because of its good quality proteins, lower cholesterol and fat contents. The major objective of this study was to examine the instrumental texture and microbial quality and safety of these prepared buffalo veal products. Three young buffalo calves were slaughtered in compliance with the relevant institutional guidelines, on three different days, the boneless veal was collected from legs, and used for preparing sausages, meat balls and meat patties. Textural and microbiological quality of raw and prepared products cooked in water, fried in oil and broiled in hot air oven was determined. Sausages cooked in water had the lowest Warner Bratzler shear value (0.8 lb force) and were very tender in texture than all other meat products. The coliforms were found to be absent in cooked meat balls and patties, however, this count ranged from 10 to 20 CFU/g in cooked sausages. The standard plate count and coliforms in cooked products were within the permissible limits of microbiological standards.
Key words : Buffalo veal, coliforms, instrumental texture, microbiological quality, TPC