Processing and Storage Stability Assessment of Buffalo Meat Powder
DOI:
https://doi.org/10.48165/jms.2026.21.01.9Keywords:
Buffalo meat powder, Quality and Shelf-life, Packaging methods.Abstract
Buffalo meat plays a significant role in the meat industry, with India being a major global producer and exporter. However, its short shelf life caused by microbial spoilage and oxidative deterioration creates challenges for sustainable use. This study aimed to develop buffalo meat powder as a protein-rich, shelfstable product for the pet food industry. The buffalo meat was prepared using a hot air-drying method and stored at ambient temperature (30±1°C), then evaluated under Atmospheric Packaging (P1), Vacuum Packaging (P2), and Nitrogen Gas Packaging (P3). All parameters, including physicochemical properties, proximate composition, bulk properties, and microbiological factors, were analysed at ambient temperature until spoilage. Results showed that P2 had the lowest lipid oxidation, stable pH and moisture levels, and minimal protein and fat degradation compared to other packaging methods. Microbiological analysis confirmed the absence of pathogens in all samples, with P2 maintaining superior shelf life and quality throughout storage. These findings demonstrate the effectiveness of vacuum packaging in preserving buffalo meat powder, which is made from buffalo meat and has potential as a viable ingredient for high-quality, sustainable pet food alternatives.
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Copyright (c) 2026 R J Zende, V M Vaidya, V H Shukla, A S Nair, P S Gaikwad, N S Panicker, A H Shirke, S M Tambe, S G Kori
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