Corned buff from buffalo meat.

Madhwaraj, M. S. and Nair, K. K. S. and Kadkol, S. B. and Baliga, B. R. (1983) Corned buff from buffalo meat. Indian Food Packer, 37 (4). 83-87, 7 ref..

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Abstract

The one step process for production of in-can cured canned corned buff (corned buffalo meat) involves hot pickle curing of buffalo meat in thin slices and grinding with fat, NaCl, NaNO2, sodium tripolyphosphate and wheat semolina, and canning in lacquered cans. Samples were incubated at 35 degree and 55 degree C for 15 days and at 25-32 degree C for one yr. Corned beef and buff were analysed for moisture, protein, fat, ash, NaCl and nitrite contents. Addition of 3% wheat semolina and 1% tripolyphosphate prevented water separation and facilitated cutting of the product into thin slices. Canned corned buff had a shelf life of one yr at 25-32 degree C.

Item Type:	Article
Uncontrolled Keywords:	CANNED-FOODS; corned buff, manufacture of canned cured; BUFFALOES-; MEAT-SPECIFIC
Subjects:	600 Technology > 08 Food technology > 18 Processed foods 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Meat
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	16 Mar 2021 08:28
Last Modified:	16 Mar 2021 08:28
URI:	http://ir.cftri.res.in/id/eprint/3633

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