Characteristics of carcasses and meat from feedlot-finished buffalo and Bos indicus (Nellore) bulls

Abstract

The trade of buffalo meat is very limited in Brazil, where it is still considered exotic, and ~90% of it is marketed as cattle meat. The present study compared qualitative characteristics of the longissimus muscle from buffalo and cattle. Eighty uncastrated male bovids (40 Mediterranean × Murrah crossbred buffaloes and 40 Nellore cattle) with an average age of 21 months and initial average bodyweight of 350 kg and 305 kg respectively, were confined for 102 days. Buffalo carcass had lower dressing-out percentage (P < 0.0001; 52.1% vs 57.2%) than did cattle carcass; buffalo meat had greater fat cover (P < 0.0001; 13.8 vs 8.1 mm) and, consequently, lower cooling loss (P < 0.0001; 1.3% vs 1.8%) than did cattle meat; also had lower cooking loss (P = 0.0120; 29.42% vs 31.31%), lower collagen content (P < 0.0001; 4.81% vs 5.73%), higher moisture (P = 0.0027; 75.13% vs 74.55%), and lower atherogenicity index (P = 0.0008; 0.61 vs 0.70) than did cattle meat. There was no difference (P = 0.13) between buffalo and cattle regarding cold carcass weight (251 kg and 244.8 kg respectively). Tenderness, fat, and omega-6 : omega-3 fatty acid ratio were also similar in both meats. The buffalo carcass provides higher yield of cuts of high commercial value than does the cattle carcass; it has similar or better physical and chemical properties than beef and a lower percentage of polyunsaturated fatty acids, making it less susceptible to rancidity. Cattle meat has higher concentrations of C12:0 and C14:0 fatty acids, which are related to increased serum low-density lipoprotein and cholesterol concentrations, while buffalo meat is a rich source of C18:0 and C18:1n9c fatty acids, which help in the prevention of cardiovascular diseases.

<b>Chemical-physical characteristics of buffalo (<i>Bubalus bubalis</i>) meat subjected to different aging times

“…In relation to the origin, because the buffaloes presented milk aptitude, the slaughter of males, considered disposable in a dairy herd, may be seen as an alternative for meat production (Mello et al, 2017). However, these animals generally do not receive adequate management, leaving the best conditions, mainly nutritional, to the females that will be the future breeding cow and income generators for the rural property.…”

“…Brazil is number one buffalo producer in the Western hemisphere, with a herd of approximately 1.2 million heads (Ministério da Agricultura, Pecuá-ria e Abastecimento [MAPA], 2016). Their carcass provide a higher yield of round cuts than cattle carcass, thereby supplying the industry with a higher production volume of primal cuts with high commercial value (Mello et al, 2017). Buffalo meat production may be a promising market, with potentially be preferred by consumers due to its Acta Scientiarum.…”

“…more tender, flavorful and juicy) (Giordano et al, 2010;Giuffrida-Mendoza et al, 2015;Huerta-Leidenz, Rodas-González, Vidal, Lopez-Nuñez, & Colina, 2016). Furthermore, it buffalo meat is a rich source of hypocholesterolemic fatty acids, which help prevent cardiovascular diseases (Mello et al, 2017). However, the trade of buffalo meat is little disseminated and very restricted in Brazil, being ~90% of buffalo meat is marketed as beef (Corrêa & Tramoso 2002;Andrighetto et al, 2008).…”

“…However, the trade of buffalo meat is little disseminated and very restricted in Brazil, being ~90% of buffalo meat is marketed as beef (Corrêa & Tramoso 2002;Andrighetto et al, 2008). Morever, because of their great milk aptitude is common the late slaughter of cows or heifers this species, compromising the sale of their meat due to low quality (Mello et al, 2017). Aging is presented as an alternative to better the quality of meat from buffalo (Irurueta, Cadoppi, Langman, Grigioni, & Carduza, 2008).…”

Yield Grade and Quality Assessment of Native Buffalo Meat and Beef at Different Ages

“…They are slaughtered usually at old age when their meat becomes tender and sold it in the disguise of cattle meat in the market. In Brazil, buffalo is still also considered as an exotic species and almost 90% of its meat marketed as cattle meat (Mello et al, 2017). However, in young buffalo, meat fat, collagen, muscle fiber diameter, and share force values are lower compared to spent animals (Kandeepan et al, 2009b).…”