Effect of Aloe vera Gel and Arjun Tree Bark Extract Incorporation on Quality of Buffalo Male Calf Meat Rolls During Refrigeration (4±1 ^°C) Storage

The study was conducted with an objective to evaluate the effect of Aloe vera gel and Arjun (Terminalia arjuna) bark extract on shelf life of buffalo male calf meat rolls at refrigeration (4±1^°C) storage. The meat rolls were prepared with incorporation of 4% Aloe vera gel (T₁) and 2% Arjun tree bark extract (T₂) and compared with control (C) meat rolls. The products were assessed for their physico-chemical, sensory and microbiological quality at 0, 4, 8, 12, 15, 18 and 21 days. However, the sensory scores and moisture content decreased and microbial load, TBA value and free fatty acids (FFA) increased as the days of storage increased for control as well as treated products. The rate of decline in sensory score and moisture content and rate of increase in microbial load, TBA vale and FFA during storage were higher in control samples as compared to treated (T₁ and T₂) meat rolls. It was concluded that Aloe vera gel (4%) and Arjun tree bark extract (2%) incorporation showed their antioxidant and antimicrobial effects, by keeping the treated products organoleptically acceptable and microbiologically safe up to 21 days of refrigeration storage.