Effect of nitrite levels on the quality of smoked buffalo meat chunks and their shelf-life during refrigerated storage

influence of sodium nitrite at 0, 100, 150 and 200 ppm levels on the quality of smoked buffalo meat chunks and their refrigerated storage (4+/-1 degrees C) were evaluated. Nitrite levels had no significant effect on yield, pH, total and cured pigment contents, Lovibond red and yellow colour units, hue and chroma of the products. It had significant influence on the residual nitrite and sensory attributes. Incorporation of 150 ppm nitrite significantly improved the flavour (p<0.05), colour and overall acceptability (p<0.01) than 100 or 200 ppm nitrite. Cured and smoked chunks did not significantly vary in pigment content, colour forming per cent, hue and chroma. Smoked chunks had significantly better appearance, flavour and acceptability, lower (x-thiobarbituric acid reacting substances (TBARS) value and microbial counts compared to cured and control products. The cured pigment, residual nitrite, colour and sensory attributes of the products significantly declined, while TBARS value and microbial counts increased with the period of storage. Cured and/or smoked products were well acceptable up to 20 days at refrigerated storage while control products (without nitrite) were acceptable for less than 5 days. Thus, curing and/or smoking had significantly improved the sensory attributes and shelf-life of buffalo meat chunks.