Quality of cattle, buffalo & goat meat keema at different storage temperature

The aim of the study was to compare the quality and safety of meat keema during storage at spot and refrigeration (4±1°C) temperature for a specific storage period. Six samples of Buffalo, Beef and Goat meat were collected from Kamal Ronjit-market ("K.R. Market") of Bangladesh Agricultural University, Mymensingh and processed into meat keema. The keema was prepared by standardized formulations, processed and were stored at ambient (37±1°C) and refrigeration (4±1°C) temperature and the quality was compared. In case of the hot-boned keema, the MDA (Melondialdehyde) of meat keema was significantly (p< 0.05) higher in goat meat than others. Water activity was higher in buffalo meat than others although the values did not differ significantly (p> 0.05). Ash content was significantly (p< 0.05) higher in buffalo meat than others. WHC (Water holding capacity) was significantly (p< 0.05) higher in goat meat than buffalo meat. Cooking loss was significantly (p< 0.05) higher in beef and goat meat than buffalo meat. Color (yellowness) was significantly (p< 0.05) higher in beef than buffalo meat. Meat pH, Keema pH, Color (lightness), Color (redness) values did not differ significantly (p> 0.05) within the three species. In case of chilled-boned keema of Buffalo, Beef and Goat meat, the MDA and water activity were higher in goat meat than others although the values did not differ significantly (p> 0.05). It is revealed from the study that the Buffalo meat keema (hot-boned and chilled-boned) showed better in meat quality attributes compared to the others. Beef, buffalo and goat meat keema stored in ambient temperature stored resulted in significant deterioration of quality parameters compared to the refrigeration storage.