Storability and Physico-Chemical Quality of Ready to Eat Bovine Tripe Rolls under Different Storage Conditions

Wilson G. Karibe | Catherine N. Kunyanga ^[2] | Jasper K. Imungi

Abstract: Cooked ready to eat bovine tripe rolls were developed from a combination of rumen, reticulum, abomasum and omasum parts of bovine tripe. Blade tenderization and mincing treatments were used to improve the tenderness of the products which were stored at refrigerated condition in vacuum and aerobic packages. Evaluation of the products was done for physico-chemical and sensory characteristics at methodical interval of 7 days during the storage period of 28 days. Significant changes (p

Keywords: Bovine tripe, Blade tenderization, Mincing, Aerobic packaging, vacuum packaging

Edition: Volume 7 Issue 8, August 2018,

Pages: 370 - 382

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Storability and Physico-Chemical Quality of Ready to Eat Bovine Tripe Rolls under Different Storage Conditions

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