Research Articles (Published online: 03-09-2026)
INTERACTIVE EFFECTS OF VACUUM PACKAGING AND GREEN BELL PEPPER (CAPSICUM ANNUUM L.) PASTE ON THE REFRIGERATED STABILITY OF RESTRUCTURED BUFFALO MEAT STEAKS
Irshad A.*, M. Muthulakshmi, R. Rajkumar and B. D. Sharma
jivaonline, 18-38
Irshad A.*, M. Muthulakshmi, R. Rajkumar and B. D. Sharma : 1Meat Technology Unit, Department of Livestock Products Technology and CHRD-MST,
College of Veterinary and Animal Sciences, Kerala Veterinary and Animal Sciences
University, Mannuthy, Thrissur 680651,
Abstract
The study evaluated the effects of vacuum packaging and 10% green bell pepper (Capsicum annuum L.) paste on the refrigerated stability of restructured buffalo meat steaks.
Keywords : buffalo meat; green bell pepper; vacuum packaging; lipid oxidation; microbial stability; sensory quality
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Article history: Received: 08-08-2026, Accepted : 24-08-2026, Published online: 03-09-2026
Corresponding author: Irshad A