Effects on colour characteristics of buffalo meat during blooming, retail display and using vitamin C during...

Experiments were conducted to determine the effect of blooming, retail display and vitamin C on colour changes/improvement of buffalo meat. To evaluate the effect of blooming, top round cuts of buffalo were allowed to bloom for 60 min. As colour bloomed, a* value increased from 6.47 to 10.01 at 45 min; no further changes occurred. In another study, top round cuts were kept at ambient temperature (36 ± 2 °C) and evaluated for instrumental colour during display. The instrumental redness value (a*) and chroma significantly increased (P < 0.05) after 12 h of display. During storage at refrigerated temperature, treatments consisted of injecting muscle section with 5 % by weight of 0.5, 1 and 2 % vitamin C solutions and a non-injected control (0 %). Each part was evaluated for instrumental colour changes and sensory traits (colour and discoloration score) at 0, 3, 6 and 9th day of refrigerated storage. The a* value (redness) increased significantly in all vitamin C treated buffalo meat samples as compared to control stored at 4 °C. The chroma was significantly higher (P < 0.05) in treated meat as compared to control. Buffalo meat containing vitamin C maintained the desired red meat colour throughout the storage period. The buffalo muscle treated with 2 % vitamin C was more effective in preventing discoloration than treated with 0.5 and 1 % vitamin C. In our study it is evident that as colour bloomed, a* value (redness) increased which indicated that buffalo muscles became redder immediately after exposure to air during blooming and retail display. Vitamin C at levels between 0.5 and 2 % will minimize the rapid discoloration that occurs at the muscle surface. However, 2 % concentration of vitamin C was more effective in minimizing the discoloration and improving colour stability.