Isaac Scientific Publishing

Advances in Food Science and Engineering

Shelf Life Study of Ready-to-Eat Buffalo Meat Curry

Download PDF (473.2 KB) PP. 136 - 145 Pub. Date: December 1, 2018

DOI: 10.22606/afse.2018.24005


  • Mohammad Ali Khan
    Department of Post-Harvest Engineering and Technology, Aligarh Muslim University, Aligarh 202002 (India)
  • Mahjabeen Siddiqui
    Department of Post-Harvest Engineering and Technology, Aligarh Muslim University, Aligarh 202002 (India)
  • Krishna Kumar Patel*
    Department of Post-Harvest Engineering and Technology, Aligarh Muslim University, Aligarh 202002 (India
  • P. Chaudhary
    Department of Microbiology, School of Life Science, Khandari campus, DR. B. R. Ambedkar University


As exports of value added meat products are insignificant. Continue growing of poultry, buffalo, sheep and goat based meat processing industry has big opportunity. The growing number of fast food outlets in the domestic market also has had a significant impact on the meat processing industry. But, due to many preparatory steps and longer preparation time of traditional Indian meat based foods, the quality maintenance of meat based products is cause of concern. To avoid the burden of such processing steps and simultaneously to meet the demand, the ready-to-eat meat products have been found better option. Indian and overseas market of ready-to-eat meat products is, therefore, continuously on the growing stage. The present study, thus, focused on the shelf life enhancement of the ready-to-eat buffalo meat curry at ambient temperature and refrigerated storage condition. Considering the above goal, ready-to-eat buffalo meat curry were packed using heat sealing machine in retort pouches and stored at ambient temperature (37±1oC). Further, the quality of the products were evaluated by studying the microbiological characteristics including total plate count (TPC), yeast and mold (Y&M) count, Coliform count, Staphyloccous Salmonella, Shigella and lypolytic count and proteolytic count. The result of this study explored that the treated products were acceptable up-to 5 days of storage.


Ready-to eat, meat, curry, microbiological, shelf life, ambient temperature


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