Effect of age and gender on the processing characteristics of buffalo meat.

Comparison of processing characteristics of meat from young male, spent male and spent female buffaloes was made to find the suitability of the meat for developing ready to eat meat products. Intensively reared young male buffalo meat showed higher moisture, collagen solubility, sarcomere length, myofibrillar fragmentation index and water holding capacity than meat from the other animals. A higher pH, total meat pigments, salt soluble protein, emulsifying capacity and lower collagen solubility were observed in spent male buffalo meat. Spent female buffalo meat had higher fat, total collagen, muscle fibre diameter and shear force value. Sensory evaluation of pressure cooked meat chunks indicated a marked toughness in spent male and female buffalo meat samples. These results suggest that young male buffalo meat is more suitable for processing in chunks and spent male and female buffalo meat is more suitable for processing in smaller particles.

[1]  F. B. Wardlaw,et al.  EFFECT OF POSTMORTEM MUSCLE CHANGES ON POULTRY MEAT LOAF PROPERTIES , 1973 .

[2]  G. Kandeepan,et al.  Effect of Low Temperature Preservation on Quality and Shelf Life of Buffalo Meat , 2007 .

[3]  M. Darwish,et al.  Meat production from Egyptian buffaloes. 2. Physical and chemical characteristics of buffalo meat. , 1966 .

[4]  H. Steinhart,et al.  Pyridinoline cross-links in bovine muscle collagen , 1995 .

[5]  T. R. Dutson,et al.  Comparison of methods for measuring sarcomere length in beef semitendinosus muscle. , 1981, Meat science.

[6]  C. L. Knipe,et al.  Effects of Selected Inorganic Phosphates, Phosphate Levels and Reduced Sodium Chloride Levels on Protein Solubility, Stability and pH of Meat Emulsions , 1985 .

[7]  T. R. Dutson,et al.  FRAGMENTATIÓN PROCEDURE FOR BOVINE LONGISSIMUS MUSCLE AS AN INDEX OF COOKED STEAK TENDERNESS , 1980 .

[8]  R. E. Neuman,et al.  The determination of hydroxyproline. , 1950, The Journal of biological chemistry.

[9]  C. Valin,et al.  Comparative study of buffalo meat and beef. , 1984, Meat science.

[10]  C. Vasanthi,et al.  Effect of cooking temperature and time on the physico-chemical, histological and sensory properties of female carabeef (buffalo) meat. , 2007, Meat science.

[11]  F. C. Parrish,et al.  Bovine longissimus muscle tenderness as affected by postmortem aging time, animal age and sex , 1993 .

[12]  E. Tsuneishi,et al.  Effects of pre‐slaughter nutritional condition on intramuscular collagen solubility, pyridinoline cross‐links and meat tenderness in aged goats , 2004 .

[13]  D. Ledward,et al.  Characteristics of some intermediate moisture smoked meats. , 1992, Meat science.

[14]  C. M. Mercado,et al.  Chemical processing and sensory characteristics of carabeef bacon from Phil-Murrah x Phil-Murrah crossbred , 1996 .

[15]  A. Anjaneyulu,et al.  Tenderization of buffalo meat using plant proteases from Cucumis trigonus Roxb (Kachri) and Zingiber officinale roscoe (Ginger rhizome). , 2004, Meat science.

[16]  J. B. Morgan,et al.  Meat tenderness and the calpain proteolytic system in longissimus muscle of young bulls and steers. , 1993, Journal of animal science.

[17]  A. D. Porter,et al.  The effects of age at slaughter, genotype and finishing system on the biochemical properties, muscle fibre type characteristics and eating quality of bull beef from suckled calves. , 1998 .

[18]  L. E. Jeremiah,et al.  EFFECTS OF PRERIGOR CHILLING AND FREEZING AND SUBCUTANEOUS FAT COVER UPON THE HISTOLOGICAL AND SHEAR PROPERTIES OF BOVINE LONGISSIMUS DORSI MUSCLE , 1982 .

[19]  H. Hornsey.  The colour of cooked cured pork. I.—Estimation of the Nitric oxide‐Haem Pigments , 1956 .

[20]  N. Mahendrakar,et al.  Observations on some chemical and physical characteristics of buffalo meat. , 1994, Meat science.

[21]  B. W. Berry,et al.  Effects of Electrical Stimulation, Boning Temperature, Formulation and Rate of Freezing on Sensory, Cooking, Chemical and Physical Properties of Ground Beef Patties , 1981 .

[22]  J. Swan,et al.  Functionality of cow beef in coarse and fine ground model systems. , 2006, Meat science.

[23]  N S Mahendrakar,et al.  Influence of direct and delayed chilling of excised female buffalo muscles on their textural quality. , 2000, Meat science.

[24]  P. D. Warriss,et al.  Meat Science: An Introductory Text , 2010 .

[25]  R. Babu,et al.  Effect of modified atmosphere packaging on structural and physical changes in buffalo meat. , 2006, Meat science.

[26]  G. W. Davis,et al.  Relationship of USDA Maturity Groups to Palatability of Cooked Beef , 1982 .