Quality Attributes Of Electrically Stimulated Buffalo Meat - Muthukumar, Muthupalani
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India ranks first in the world for buffalo population and about two third of meat produced is contributed by buffalo and white cattle. Due to ban/restriction on white cattle slaughter, buffaloes have emerged as the major meat animals. In the year 2011-12, buffalo meat export touched Rs. 13,725 crores. To face stiffer competition from the well established meat exporting countries, Indian meat industry has to provide the products of uniform and predictable qualities. Tenderness is of major concern to the meat industry. Tenderness is influenced by age of the animals, course of rigor mortis and…mehr

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Produktbeschreibung
India ranks first in the world for buffalo population and about two third of meat produced is contributed by buffalo and white cattle. Due to ban/restriction on white cattle slaughter, buffaloes have emerged as the major meat animals. In the year 2011-12, buffalo meat export touched Rs. 13,725 crores. To face stiffer competition from the well established meat exporting countries, Indian meat industry has to provide the products of uniform and predictable qualities. Tenderness is of major concern to the meat industry. Tenderness is influenced by age of the animals, course of rigor mortis and pre and post slaughter handling of meat. Among the techniques investigated to improve meat tenderness, the electrical stimulation is a simple, low cost technology and does not involve incorporation of any chemicals or additive elements. Further, it requires very little time and does not detract the carcass appearance. Most of the work on electrical stimulation have remained confined to lamb and beef carcasses. Hence, this study was carried out with the objectives of determining the time course of rigor mortis, tenderness and microbial quality of electrically stimulated buffalo meat.
Autorenporträt
Dr. Muthupalani Muthukumar is serving as Scientist at National Research Centre on Meat, Hyderabad. He has several national and international research articles, two books and three book chapters to his credit. His research areas of interest are chemical safety of muscle foods, products development and shelf life extension of meat and meat products