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Effect of Curing on the Quality of Beef and Buffen

R. Islam
Department of Animal Science, Bangladesh Agricultural University (BAU), Mymensing-2202.

M. M. Hossain
Department of Animal Science, Bangladesh Agricultural University (BAU), Mymensing-2202.

S. Akhter
Department of Animal Science, Bangladesh Agricultural University (BAU), Mymensing-2202.

M. A. Malek
Program Supervisor, Food Security Program, Action against Hunger (France), Borguna base office, Borguna, Bangladesh

Abstract/ Executive Summary:

The study was conducted to investigate the effect of curing on the quality of beef and buffen and also to find out the relationship between the quality of beef and buffen with their storage time. Six treatments of which three from beef were taken as dry salt cured beef (A₁), dry sugar cured beef (A₂), brine cured beef (A₃) and three from buffen as dry salt cured buffen (A₄), dry sugar cured buffen (A₅) and brine cured buffen (A₆). These samples were cured at room temperature for 10 days and then dried. The dried sample was stored for 120 days and analyzed on first day, 30th day, 60th day and 120th day. The quality of cured meat samples were studied by chemical analysis. All the samples were acceptable up to the end of the storage time. Dry matter, ash, crude protein and ether extract of all the samples decreased gradually with elapse of storage time. The initial (0 day) dry matter, ash, crude protein and ether extract content of the samples were ranged from 98.00-99.10%, 13.07-15.33%, 75.01-81.07% and 3.70-5.50%, respectively and at the end of 120 days of storage the dry matter, ash, crude protein and ether extract content of the samples ranged from 89.50-90.50%, 12.80-14.802%, 73.68-74.97% and 3.35-4.25%, respectively. Statistical analysis indicated that with the elapse of storage time quality parameters of meat samples decreased significantly (P<0.01). Quality parameters also varied among the samples. A significant difference exists in species when considering the value of fat. The relationship between the quality of beef and buffen shows that dry matter and crude protein are highly significant (P<0.01), ether extract is significant (P<0.05) and ash was statistically not significant with their storage times. Although the values are non significant, the loss of protein was lower in brine cured meat than other sample. It may be concluded that, brine curing could be a useful technique for beef and buffen preservation.

Keywords: Curing, Beef, Buffen, Preservation

Location: Department of Animal Science, Bangladesh Agricultural University (BAU), Mymensing

Start Date: 00-00-2008

End Date: 00-00-2008

Program Area: Postharvest and Agro-processing

Commodity: Buffalo

Objectives:

1. To find out the effect of curing on the quality of beef and buffen.

Methodology:

Raw and boneless buffen and fresh and boneless beef was bought from the butcher shop and then brought into the laboratory for processing. Then Six samples of beef and buffen were prepared for this experiment. All visible fat, bone and connective tissue were trimmed off as far as possible with the help of knife and the sample was cut into small pieces. Buffalo meat and cattle meat were divided into two parts each differently which were equal in amount. For the preparation of treatment, one part of beef as well as one part of buffen was washed properly with clean water and made water free by pressing with hand. Meat piece of all parts of animal were mixed thoroughly for sample preparation. For this purpose six treatments of which three from beef were taken as dry salt cured beef (A₁), dry sugar cured beef (A₂), brine cured beef (A₃) and three from buffen as dry salt cured buffen (A₄), dry sugar cured buffen (A₅) and brine cured buffen (A₆). Sodium chloride, sugar, potassium nitrate and distilled water were used as curing agents. The reagents weighed at different level as 8% salt and 0.125% potassium nitrate for dry salt curing; 8% salt, 2% sugar and 0.125% potassium nitrate for dry sugar curing and 8% salt, 2% sugar, 0.125% KNO₃ and 59.5% water for brine curing. All the samples were subjected to curing in the month of summer when relative humidity was 65-70 % for 10 days at normal room temperature. Stored samples were observed at 0, 30, 60 and 120 days at 120 days of total storage period. Salt, sugar, KNO₃ and water were mixed with the meat samples. After proper mixing the samples were taken into 6 separate jars for beef and buffen. Daily intercultural practices such as moving, enclosing and opening the cover, stirring of meat pieces were done everyday. At 10th day, all samples were removed from the jar and dried them into the oven at 55°C until the moisture was completely removed. The samples were stored in polyethylene bags separately. Then the samples were stored at room temperature during 120 days of experimental period for further analysis. Proximate composition analysis such as moisture, ether extract, crude protein and ash were carried out according to the methods with certain modifications The pH value of meat was measured once daily by using pH meter (Corning model 250) from meat homogenate. The homogenate was prepared by blending 2 g of meat with 10 ml distilled water. The pH value of brine cured sample was recorded day by day during the time of curing (10 days). Data were analyzed statistically using the analysis of variance technique in a computer using MSTAT statistical computer package programme in accordance with the principle of Completely Randomized Design (CRD) Duncan’s new Multiple Range Test (DMRT) was done to compare variations between treatments where ANOVA showed significant differences. SEM values were calculated to identify differences between means. The effect among treatments and levels was done by factorial experiment.

Source of Information: Bang. J. Anim. Sci. 2009, 38(1&2) : 92 – 101; ISSN 0003-3588

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

From the present study it can be concluded that nutrient content of meat is closely related with the storage time and brine curing is the best method of beef and buffen preservation.

Knowledge Management: Journal