Veterinary World

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Research (Published online: 13-02-2016)

8. Effect of incorporation of calcium lactate on physico-chemical, textural, and sensory properties of restructured buffalo meat loaves - A. Irshad, B. D. Sharma, S. R. Ahmed, S. Talukder, O. P. Malav and Ashish Kumar

Veterinary World, 9(2): 151-159



   doi: 10.14202/vetworld.2016.151-159



A. Irshad: Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Kerala Veterinary and Animal Sciences University, Mannuthy, Thrissur - 680 651, Kerala, India;

B. D. Sharma: Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar - 243 122, Uttar Pradesh, India;

S. R. Ahmed: Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar - 243 122, Uttar Pradesh, India;

S. Talukder: Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar - 243 122, Uttar Pradesh, India;

O. P. Malav: Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab, India;

Ashish Kumar: Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar - 243 122, Uttar Pradesh, India;


Received: 10-06-2015, Revised: 25-12-2015, Accepted: 30-12-2015, Published online: 13-02-2016


Corresponding author: A. Irshad, e-mail:

Citation: Irshad A, Sharma BD, Ahmed SR, Talukder S, Malav OP, Kumar A (2016) Effect of incorporation of calcium lactate on physico-chemical, textural, and sensory properties of restructured buffalo meat loaves, Veterinary World 9(2): 151-159.

Aim: The present study was conducted to develop a functional meat product by fortifying calcium (in the form of calcium lactate) with restructured buffalo meat loaf (RBML).

Materials and Methods: Deboned buffalo meat obtained from the carcass of adult female buffalo within 5-6 h of slaughter and stored under frozen condition. Calcium fortified RBML were prepared by replacing the lean buffalo meat with calcium lactate powder at 0%, 1%, 1.25%, and 1.5% level through the pre-standardized procedure. The developed products were evaluated for physico-chemical properties, proximate composition, calcium concentration (mg/100 g), water activity (aw), Lovibond® tintometer color units, texture profile analysis (TPA), and sensory qualities as per-standard procedures.

Results: Of the various product quality parameters evaluated, cooking yield (%), product pH, moisture (%), protein (%), fat (%), and water activity (aw) decreases significantly with increasing level of calcium lactate. Calcium content of fortified functional RBMLs was 135.02, 165.73, and 203.85 mg/100 g as compared to 6.48 mg/100 g in control. Most of the sensory scores at 1% and 1.25% levels of calcium lactate in treatment products remained comparable among themselves and control product, with a gradual decline.

Conclusions: The present study concluded that 1.25% calcium lactate was the optimum level for the fortification of calcium in RBML without affecting the textural and sensory properties which could meet out 15% of recommended dietary allowance for calcium.

Keywords: buffalo meat, calcium fortification, Lovibond® tintometer color units, meat loaves, restructured products, texture profile analysis and sensory attributes.

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