Development and quality evaluation of cooked buffalo tripe rolls

Area of Science:

• Food Science
• Meat Technology
• Quality Control

Background:

• Buffalo tripe rolls (BTRs) are a processed meat product.
• Optimizing BTR production requires understanding the impact of processing methods on quality.

Purpose of the Study:

• To evaluate the physico-chemical, sensory, and microbial qualities of cooked buffalo tripe rolls (BTRs) produced using mincing (M-BTR) and blade tenderization (BT-BTR).
• To assess the impact of storage on these quality parameters.

Main Methods:

• Buffalo tripe (75%) and buffalo meat (25%) were processed into M-BTR and BT-BTR.
• Products were stored at 4±1°C and analyzed for pH, shear force, yield, drip loss, fat, protein, moisture, thiobarbituric acid, tyrosine, and extract release volume.
• Sensory evaluation and microbial counts were performed throughout storage.

Main Results:

• M-BTR and BT-BTR showed higher pH, shear force, diameter shrinkage, and fat percentage than controls.
• BT-BTR had significantly lower product yield and drip loss compared to controls and M-BTR.
• Protein and moisture content remained unchanged.
• Storage increased pH, moisture, thiobarbituric acid, and tyrosine values, while decreasing extract release volume.
• All microbial counts and sensory scores were acceptable for 15 days under aerobic storage.

Conclusions:

• Blade tenderization (BT-BTR) is a promising method for producing buffalo tripe rolls with improved yield and reduced drip loss.
• Both M-BTR and BT-BTR maintain acceptable quality and microbial safety for 15 days when stored at 4±1°C.