Effect of Lactic Acid, Ginger Extract and Sodium Chloride on Electrophoretic Pattern of Buffalo Muscle Proteins

SDS-PAGE technique was used to study the effect of anti-microbial agents, such as lactic acid, ginger extract, and sodium chloride on buffalo meat (LD muscles), stored at two different temperatures (i) ambient (26+2°C) and (il) chill temperature (4+l°C). There was an increased proteolysis of muscle proteins at ambient temperature, compared to chill temperature, as evidenced by
reduction in the number of protein bands separated by electrophoresis. Lactic acid, ginger extract and sodium chloride treatment of meat enhanced proteolytic activity in meat during storage. Ginger-extract can be used as a good source of proteolytic enzyme for tenderization of buffalo meat.