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Abstract
Pati, P. K., Anjaneyulu, A. S. R. and Kondaiah, N. 1993. Effect of chilled and frozen buffalo fat on the quality of patties. J. Appl. Anim. Res., 3: 67–72.
The quality of the buffalo meat patties prepared with chilled or frozen buffalo fat was evaluated. There was no significant difference in emulsion stability, yield, proximate composition, shear force value, reduction in patties diameter, appearance, flavour, juiciness and texture of the patties prepared with chilled or frozen buffalo fat. Patties made with chilled buffalo fat had significantly (P<0.01) lesser mouthcoating and higher acceptability than the patties prepared with frozen buffalo fat. Preference of chilled buffalo fat over frozen one has been advocated in preparation of emulsion based buffalo meat products.