Effect of Wheat Bran Incorporation on Physico-Chemical and Microbiological Properties of Buffalo Meat Nuggets during Refrigeration Storage

This experiment was conducted during January–December, 2024 at Department of Livestock Products Technology, College of Veterinary and Animal Science, RAJUVAS – Bikaner (34001), Rajasthan, India to study the effect of wheat bran on shelf life and physico - chemical properties of buffalo meat nuggets at refrigeration temperature. This study examined the impact of wheat bran incorporation on microbiological parameters such as total plate count (TPC), yeast and mold count (YMC), Coliform count, Staphylococcus aureus count and Clostridium botulinum count of buffalo meat nuggets during refrigeration storage at 4°C .Development of processed meat products involves the incorporation of non-meat ingredients or additives for enhancing the quality attributes, sensory profile, and shelf life. Nuggets were one of the most acceptable value-added commented emulsion-based products that were either baked, steam-cooked or consumed after frying. Total plate count was significantly (p<0.05) decreased in buffalo meat nuggets containing wheat bran and remained less than control during entire storage period. As wheat bran had strong antioxidant properties and was a significant source of bioactive phenolic compound. In contrast, yeast and mold count had not exhibited growth until 21 days of storage but at 28th day, significant (p<0.05) increase in yeast and mold count found in both control and treatment but less increase found in wheat bran treated group as compare to control. This showed the antifungal activity of wheat bran. Pathogenic Escherichia coli, Staphylococcus aureus, and Clostridium botulinum were not detected in both control and treated nuggets during the entire storage period due to hygienic handling.

Buffalo meat nugget; Wheat Bran; Physico-Chemical properties; Antioxidant; shelf life

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