Improvement of shelf-life of buffalo meat using lactic acid, clove oil and vitamin C during retail display.

Buffalo meat steaks dipped in either (1) distilled water (control), (2) lactic acid (LA), (3) LA+clove oil (clove), or (4) LA+clove+vitamin C (Vit C) were displayed at 4±1°C, illuminated by a standard fluorescent lamp. The pH, 2-thiobarbituric acid reactive substances (TBARS), instrumental colour (CIE L(∗), a(∗), b(∗)), aerobic plate counts (APC), psychrotrophic counts (PPC), coliform counts and sensory colour and odour were determined up to 12th day of display at 3 days interval. Results showed that, all the treatments have significantly (P<0.05) reduced the TBARS values compared to control. Among treatments, use of LA+clove has exhibited significantly (P<0.05) lowest TBARS values throughout display period than others. Buffalo meat steaks treated with either LA+clove or LA+clove+Vit C had significantly (P<0.05) lower APC, PPC and coliform counts than control or LA treated samples. LA+clove+Vit C treated samples maintained significantly (P<0.05) higher a(∗) and b(∗) values during display as well as improvement in sensory colour and odour than others. Treatment with either LA+clove or LA+clove+Vit C extended the display life of buffalo meat steaks at 4±1°C. There appears to be a significant advantage to using LA+clove or LA+clove+Vit C over LA alone.