Veterinary World

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Research (Published online: 04-11-2014)

2. Effect of higher temperature exposure on physicochemical properties of frozen buffalo meat - M. R. Vishnuraj, G. Kandeepan and Vivek Shukla

Veterinary World, 7(11): 909-915



   doi: 10.14202/vetworld.2014.909-915



M. R. Vishnuraj: Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar, Bareilly - 243 122,

Uttar Pradesh, India;

G. Kandeepan: Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar, Bareilly - 243 122,

Uttar Pradesh, India;

Vivek Shukla: Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar, Bareilly - 243 122,

Uttar Pradesh, India;


Received: 15-07-2014, Revised: 03-10-2014, Accepted: 08-10-2014, Published online: 04-11-2014


Corresponding author: M. R. Vishnuraj, e-mail:

Aim: The aim was to study the changes in various physicochemical parameters of frozen buffalo meat undergone temperature abuse at two different isothermal storage temperatures (37±1°C, 25±1°C) using a simulated model.

Materials and Methods: Frozen buffalo meat was evaluated after exposing to various temperature abuse conditions over selected durations for different meat quality parameters including pH, extract release volume (ERV), flourescein diacetate (FDA) hydrolysis, free amino acid (FAA), total volatile basic nitrogen (TVBN) and D-glucose value and compared against a control sample maintained at 4±1°C.

Results: Of the various meat quality parameters evaluated pH, FDA hydrolysis, FAA content and TVBN content showed a significant (p<0.05) increase in temperature abused samples after temperature abuse and on subsequent refrigerated storage. However, ERV and D-glucose content decreased significantly (p<0.05) in temperature abused buffalo meat during the same period of study.

Conclusions: The present study featured the influence of exposure temperature and duration in various physicochemical parameters and the rate of spoilage development in frozen buffalo meat after temperature abuse.

Keywords: buffalo meat, physicochemical parameters, spoilage, temperature abuse.

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