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Understanding of biological impact of proteome profile on meat quality is vital for developing different approaches to improve meat quality. Present study was conducted to unravel the differences in biochemical, ultrastructural and proteome profile of longissimus dorsi muscle between buffaloes (Bubalus bubalis) of different age groups (young v. old). Higher (P<0.05) myofibrillar and total protein extractability, muscle fibre diameter, and Warner-Bratzler shear force (WBSF) values was observed in old buffalo meat relative to meat from young buffaloes. Scanning electron microscopy photographs revealed reduced fibre size with increased inter-myofibrillar space in young compared with old buffalo meat. Transmission electron microscopy results revealed longer sarcomeres in young buffalo meat relative to meat from old buffaloes. Proteomic characterization using two-dimensional gel electrophoresis (2DE) found 93 differentially expressed proteins between old and young buffalo meat. Proteome analysis using 2DE revealed 191 and 95 differentially expressed protein spots after 6 days of ageing in young and old buffalo meat, respectively. The matrix assisted laser desorption ionization time-of flight/time-of flight mass spectrometry (MALDI-TOF/TOF MS) analysis of selected gel spots helped in identifying molecular markers of tenderness mainly consisting of structural proteins. Protein biomarkers identified in the present study have the potential to differentiate meat from young and old buffaloes and pave the way for optimizing strategies for improved buffalo meat quality.

Levels of cyclodiene pesticides (aldrin, α-endosulfan, β-endosulfan, endosulfan sulfate and heptachlor) residues in muscle, liver and kidney tissues of buffalo were estimated. The effects of common cooking methods (microwave cooking, boiling, broiling and pressure cooking) on the levels of endosulfan were determined. Aldrin and total endosulfan (α-endosulfan, β-endosulfan, endosulfan sulfate) residues were found in 42.86 and 64.29% of buffalo tissue samples, with overall mean residual concentration of 0.013 and 0.055 ppm, respectively. However, the levels of these residues were well below the maximum residue limit (MRL: aldrin 0.2 ppm; endosulfan 0.1 ppm) specified by national and international regulatory bodies. Cooking of endosulfan (Endoin 35 EC) spiked meat resulted in 58.33-64.59% reduction in α-endosulfan and 55.93-61.60% reduction in β-endosulfan. Among the cooking methods, pressure cooking was most effective in reducing both α- and β-endosulfan.

To provide the consumer with a highly palatable product at a reasonable cost is the main objective of any food industry. Particular to meat industry, utilization of less valuable carcasses and carcass cuts and carcass components (plates, flanks, shanks, etc.) is of prime interest in periods of economic pressure. One such relevantly new technological approach is restructuring technology, which enables the production of value-added meat products from low value cuts and trimmings of carcasses. Although the economics and processing of restructuring meats appear favourable to producing a product that has the palatability attributes that are between an intact muscle steak and ground meat. This review of restructured meat products discuss the actual science and technology behind the restructuring of muscles, how muscle chunks are binding each together at protein molecules stage, factors influencing the meat pieces binding, type of restructuring methodologies, quality attributes of restructured meat products, problems of oxidation, use of natural antioxidants and recommends research needs for the future.