Effect of Low Temperature Preservation and Post-Thawing on Chemical Attributes of Buffen, Chevon and Chicken Meat
Effect of Low Temperature Preservation and Post-Thawing on Chemical Attributes of Buffen, Chevon and Chicken Meat
Tarique Ahmed Khokhar1*, Atta Hussain Shah1, Muneer Ahmed Jamali1 and Asghar Ali Kamboh2
ABSTRACT
Traditionally, meat is produced from animals when milk production or work becomes unsustainable. In recent years, meat has gained more importance due to its export potential and domestic consumption. Due to the fast growing life style of urbanization, most of consumers purchase the meat in fresh form because they hardly find time to purchase daily fresh meat. Therefore, they purchase the meat in bulk quantity to meet their daily necessities and stored in freezer or refrigerator and consume after certain intervals. Hence the present study was designed to evaluate the effect of chilling, freezing and repeated-thaw cycles on chemical quality of various meats. The influence of different time was observed on chemical characteristics of chilled, frozen and thawed meat against fresh meat. Proximate composition such moisture, protein, fat, ash and glycogen decreased with increasing storage period of chilled, frozen and thawed buffen, chevon and chicken meat samples. Nutritive values of chilled, frozen and thawed buffen sample also decreased with increasing storage period.
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