Optimization of short term tumbling schedule for the processing of cured and restructured buffalo meat blocks

Abstract

Buffalo meat taken from round portion (75%) and trimmings as well as other low value cuts (25%) was sectioned into uniform chunks of 3-4 cm. It was blended with a 15% (w/w) pre-standardised curing solution and subjected to 1,2 and 3 hr tumbling. Continuous tumbling (3hr) at a speed of 11 rpm at low temperature (10±2°C) brought about significant increase in the extraction of salt soluble proteins resulting in product with a better binding, cohesiveness and tenderness as compared to non-tumbled (control) and 1 hr and 2 hr tumbled meat. The sensory characteristics of restructured buffalo meat slices were also significantly better as compared to product from non-tumbled meat. Vacuum tumbling of meat at 0.4 bar for 3 hr at the same speed gave significantly better extraction of salt soluble proteins and a product with better binding and cohesiveness as compared to 3 hr aerobic tumbling. The sensory characteristics of restructured buffalo meat slices also improved due to vacuum tumbling. Vacuum tumbling for 3 hr followed by massaging of meat for 10 min proved to be beneficial with respect to product yield, binding and tenderness. Further improvement in the product quality could be achieved by first 3 hr vacuum tumbling and coarse mincing half of the chunk mass before subjecting the entire material to massaging for 10 min. This method drastically reduced spaces between the chunks in the restructured buffalo meat blocks and improved the general appearance in particular.