Effect of carnosine preblending on the quality of ground buffalo meat

A study was conducted on carnosine preblending at 0%, 0.5%, 1.0% and 1.5% levels with ground buffalo meat obtained from spent, adult, male Murrah buffalo carcasses, to identify the level of carnosine required for improving the quality of the meat during refrigerated storage at 4 ± 1 °C. It was observed that meat samples containing 1.0% and 1.5% carnosine significantly inhibited metmyoglobin formation and brown colour development. Carnosine also improved meat pH, and water-holding capacity and lowered cooking loss and 2-thiobarbituric acid-reacting substances (TBARS) values as compared to control sample. Carnosine also improved desired visual colour and odour, and gave higher LTCU ‘R’ and chroma of meat samples. Visual colour was inversely correlated with metmyoglobin, aerobic mesophiles and psychrotrophs plate count, and odour was inversely correlated with TBARS values. Use of 1.0% carnosine for preblending extended the shelf life of ground buffalo meat up to 8 days under refrigerated storage.