Effect of salt and phosphate on the quality of Buffalo and Goat meats.

A study was conducted on the effect on certain quality parameters of adding sodium chloride (2·5%) and tetrasodium pyrophosphate (1%) to hot minced buffalo and goat meats. The effects on buffalo meat were observed in chilled and frozen conditions, those on goat meat in hot and chilled conditions. These treatments significantly increased pH, water-holding capacity (WHC) and emulsifying capacity (EC) and decreased cooking loss in both types of meat. Chilled and frozen conditions did not affect buffalo meat quality but salt additions to hot minced goat meat were superior to such additions to chilled minced meat in respect of EC and the extraction of salt-soluble proteins. Buffalo meat had poorer WHC and EC than goat meat and salt additions had a greater effect in improving EC. With goat meat, the treatment resulted in an increased WHC with a greater increase in pH. Significant correlations were observed among quality parameters.