Assessment of Storage Stability of Cooked Low-fat Buffalo Meat Balls in Low- Fat Gravy

Abstract

Kumar, L. and Sharma, B.D. 2004. Assessment of storage stability of cooked low- fat buffalo meat balls in low-fat gravy. J. Appl. Anim. Res., 26: 49–51.

Low-fat buffalo meat balls were packaged in LDPE pouches along with low-fat gravy and stored for 15 days at refrigerated temperature. Total plate count, psychrophilic count and TBA values showed an increase but remained within the acceptable limits during the entire period of storage. Coliforms were not detected. The sensory rating for flavour, juiciness, texture and overall acceptability remained between good to very good. These findings indicate that low-fat buffalo meat balls stored in low-fat gravy had very good acceptability during 15 days of storage in refrigeration in LDPE pouches.

Key words:

• Buffalo meat
• meat balls
• low-fat gravy
• sensory characteristics
• microbial quality