Effect of alpha-tocopherol acetate preblending on the quality of ground buffalo meat

Ground buffalo meat (GBM) was preblended with alpha-tocopherol acetate (TA) @ 0, 5, 7.5, 10 and 12.5 ppm level and was examined for its quality changes during refrigerated storage at 4±1°C. It was observed that the meat samples containing 10 ppm TA had significantly lengthened desired visual colour and odour, higher LTCU ‘R’ and chroma and lower cooking loss, metmyoglobin content and TBARS number as compared to other treated samples. Visual colour was inversely correlated with metmyoglobin, aerobic mesophiles and psychrotrophs plate count, and odour was inversely correlated with TBARS number. Use of 10 ppm TA for preblending extended the shelf life of GBM from 6 to 8 days under refrigerated storage. © 1997 Elsevier Science Ltd