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Effect of Freezing, Thawing and Frozen Storage on Microbial Profiles of Buffalo Meat

Syed Ziauddin, K. and Rao, D. N. and Ramesh, B. S. and Amla, B. L. (1993) Effect of Freezing, Thawing and Frozen Storage on Microbial Profiles of Buffalo Meat. Journal of Food Science and Technology, 30 (6). pp. 465-467.

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Abstract

<p align="justify">Studies were carried out on microbial profiles of buffalo meat frozen by plate-freezing and blast-freezing, while thawed at room temperature, chill temperature, in microwave oven and under running water. The results revealed a reduction in microbial count during frozen storage. Coliforms were highly sensitive, whereas Staphylococci and moulds were resistant to frozen storage. Micrococci were most predominant, followed by staphylococci, pseudomonas and bacilli at the end of three months of storage period. Penicillium was the predominant mould during frozen storage of meat.</p>

Item Type: Article
Uncontrolled Keywords: Freezing, Thawing, Frozen storage, Bacteria, Moulds, Sensitivity, Buffalo meat.
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage > 08 Refrigeration and Freezing
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 02 Mar 2006
Last Modified: 20 Feb 2012 10:56
URI: http://ir.cftri.com/id/eprint/333

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