USE OF POTASSIUM SORBATE AND SODIUM ASCORBATE FOR EXTINDING THE SHILFLIFE OF REFRIGERATED GROUND BUFFALO MEAT

Ground buffalo meat was preblended with either 0.3% potassium sorbate, 0.05% sodium ascorbate, and 0.3% potassium sorbate. 0.05% sodium ascorbate stored in refrigerator at 4ºC ±1ºC. Color (L, a, b), pH value, water holding capacity (WHC), cooking loss 2-Thiobarbituric acid (TBA) number, and total volatile bases, (TVB) were determined. Aerobic plate counts (APC), anaerobic bacterial count, psychrophilic bacterial count, total coliform and sensory properties were also determined. The results revealed that ground buffalo meat treated with 0.3% potassium sorbate and 0.05% sodium ascorbate had the highest Hunter "a" value (redness). pH values, TBA number, and TVB increased along with storage period. Ground buffalo treated with potassium sorbate alone or potassium sorbate mixed with sodium ascorbate had lower anaerobic and psychrophilic bacterial counts than samples treated with sodium ascorbate alone and still accepted for panelist after 10 days of refrigerated storage.