alexa Standardization of Processing Technologies for the Preparation of Restructured Buffalo Meat Steaks
ISSN: 2157-7110

Journal of Food Processing & Technology
Open Access

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Research Article

Standardization of Processing Technologies for the Preparation of Restructured Buffalo Meat Steaks

Giriprasad Ramasamy*, Brahma Deo Sharma, Heena Sharma and Suman Talukder

Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar-243 122, Uttar Pradesh, India

*Corresponding Author:
Giriprasad Ramasamy
Division of Livestock Products Technology
Indian Veterinary Research Institute
Izatnagar-243 122, Uttar Pradesh, India
Tel :+917599058135
E-mail: [email protected]

Received date: June 23, 2014; Accepted date: August 30, 2014; Published date: September 11, 2014

Citation: Ramasamy G, Sharma BD, Sharma H, Talukder S (2014) Standardization of Processing Technologies for the Preparation of Restructured Buffalo Meat Steaks. J Food Process Technol 5:366. doi:10.4172/2157-7110.1000366

Copyright: © 2014 Ramasamy G, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.



Appropriate binding of meat pieces and high water retention are two most important factors in marketing high quality restructured meat products. Here, the processing technologies viz massaging time and cooking time play pivotal role and can improve the appearance, palatability and texture of the finished products. and under this study, the quality of Restructured Buffalo Meat Steaks (RBMS) prepared with three different massaging times viz., 10(7+3), 12(9+3) and 15(12+3) minutes and cooking time viz., 40, 45 and 50 minutes was evaluated. It was found that cooking yield of the steaks prepared with 15 minutes massaging time was significantly higher (P<0.05) than 10 and 12 minutes and sensory scores revealed no significant difference (P>0.05) between different massaging time. However, there was a significant reduction (P<0.05) in the product yield with each increase in cooking time. Based on cooking yield and sensory attributes, 15 minutes massaging time and cooking time of 40 minutes was considered optimum for product preparation.


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