Corned buff from buffalo meat.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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| Relation |
http://ir.cftri.com/3633/
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| Title |
Corned buff from buffalo meat.
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| Creator |
Madhwaraj, M. S.
Nair, K. K. S. Kadkol, S. B. Baliga, B. R. |
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| Subject |
18 Processed foods
Meat |
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| Description |
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.
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| Date |
1983
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/3633/1/IFP%201983%2083-.pdf
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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