Difference in tenderness and pH decline between water buffalo meat and beef during postmortem aging

Neath, K.E.; Barrio, Arnel N. Del; Lapitan, Rosalina M.; Herrera, Jesus Rommel V.; Cruz, Libertado C.; Fujihara, Tsutomu; Muroya, Susumu; Chikuni, Koichi; Hirabayashi, Miho; Kanai, Yoshikatsu

doi:10.1016/j.meatsci.2006.08.016

Cited by 90 publications

(53 citation statements)

References 31 publications

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“…Although the effect of ageing time on meat quality characteristics in cattle has been documented in numerous studies (Cho et al, 2016), there are limited number of researches conducted in water buffalos in this subject (Neath et al, 2007). In the current study, ageing time had a significant effect on water holding capacity, WBSF value and L* values of LT muscle at 1 h and 24 h after cutting.…”

Section: Carcass Qualitymentioning

confidence: 99%

“…Some recent reports indicate that tenderness of young water buffalo meat is similar with beef (Carbone et al, 2008). Also Neath et al (2007) found that shear force values of water buffalo meat was lower than that of beef for semimembranosus and longissimus thoracis (LT) muscles. Spanghero et al (2004) observed redder and more tender meat for water buffalo than beef.…”

Section: Introductionmentioning

confidence: 99%

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Carcass and Meat Quality of Male and Female Water Buffaloes Finished Under an Intensive Production System

Ekiz

Yılmaz

Yalçıntan

et al. 2018

Annals of Animal Science

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Carcass and meat quality of male and female Anatolian Water Buffalos were investigated using 10 carcasses from each gender. Gender had no influence on carcass characteristics, except warm carcass weight, which was 13% higher in males compared to females. Meat from male water buffalos had higher ultimate pH and lightness (L*), but lower redness (a*) values than females. Meat samples aged for 21-day had lower values for expressed juice, cooking loss and Warner Bratzler shear force compared with those of 7-day aged ones. Meat samples aged for 21-day had higher L* value at 1 h and 24 h after cutting, a* value at 1 h after cutting compared with those of 7-day aged meat samples. Gender had no effect on meat sensory characteristics. Meat from male water buffalos had higher proportions of C14:0, C18:3 n-3, C20:2 n-6, C20:3 n-3 and C20:4 n-6 and ∑n-3 fatty acids and lower ∑n-6/∑n-3 ratio compared with female water buffalos.

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Section: Carcass Qualitymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Carcass and Meat Quality of Male and Female Water Buffaloes Finished Under an Intensive Production System

Ekiz

Yılmaz

Yalçıntan

et al. 2018

Annals of Animal Science

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“…Aging is presented as an alternative to better the quality of meat from buffalo (Irurueta, Cadoppi, Langman, Grigioni, & Carduza, 2008). However, few studies have evaluated this technique for this species and, for the most part, have focused instead on the processes of protein degradation (Naveena, Mendiratta, & Anjaneyulu, 2004;Neath et al, 2007), and an ideal point has not been established for young and old animals. Thus, the aim of this study was to evaluate the effects of different aging times on the characteristics of meat from young Murrah buffaloes (20 and 24 months of age), and Murrah buffalo heifers (32 and 36 months of age), with the main purpose of determine the best aging time to tenderize meat from both buffalo ages.…”

Section: Introductionmentioning

confidence: 99%

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

Luz

Jorge

Francisco

et al. 2017

Acta Sci. Anim. Sci.

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ABSTRACT. The aim of this study was to evaluate the effects of different aging times on the meat characteristics from young Murrah buffaloes slaughtered at 20-24 months of age (experiment I; n=10) and Murrah buffalo heifers slaughtered at 32-36 months of age (experiment II; n=10), with the purpose of determining the best aging time to tenderize meat from both experiments. Samples of the longissimus thoracis muscle from buffaloes slaughtered at each age were aged for 7, 14, and 21 days (0±1°C). After this period, analysis of cholesterol, pH, cooking loss, shear force, myofibrillar fragmentation index, meat color, and fatty acid profile was performed. Aging greatly improved the tenderness (p < 0.05) but caused a change in color (p < 0.05), which, even without difference between the treatments for subjective perception of the color (ΔE; p > 0.05), was considered very noticeable to the human eye. Furthermore, aging reduced the polyunsaturated fatty acids (p <0.05) and did not affect the levels of cholesterol (p > 0.05) in the meat of young buffalo and buffalo heifers of advanced age. Based on the evaluated meat characteristics, concludes that seven days of aging are sufficient for older buffalo heifers, but 21 days of aging are required for the younger male group. Keywords: cholesterol, fatty acids, longissimus thoracis, Murrah, tenderness.Características químico-físicas da carne bubalina (Bubalus bubalis) submetida a diferentes tempos de maturação RESUMO. Objetivou-se com o estudo avaliar os efeitos de diferentes tempos de maturação sobre as características da carne de búfalos Murrah jovens abatidos com 20-24 meses de idade (experimento I; n=10) e novilhas bubalinas Murrah abatidas com 32-36 meses de idade (experimento II; n=10), com a finalidade de determinar o melhor tempo de maturação para ambos os experimentos. As amostras do músculo longissimus thoracis foram maturadas durante 7, 14 e 21 dias (0 ± 1°C). Após esse período, foi realizada análise de colesterol, pH, perdas de peso por cocção, força de cisalhamento, índice de fragmentação miofibrilar, cor da carne e perfil de ácidos graxos. A maturação melhorou a maciez (p < 0,05), no entanto, modificou a cor da carne (p < 0,05), a qual, mesmo sem diferença entre os tratamentos para percepção subjetiva da cor (ΔE; p > 0,05), foi considerada como muito perceptível ao olho humano. Além disso, a maturação reduziu os ácidos graxos polinsaturados (p < 0,05) e não afetou os níveis de colesterol (p > 0,05) na carne de búfalos jovens e novilhas bubalinas com idade avançada. Com base nas características avaliadas, conclui-se que sete dias de maturação são suficientes para as novilhas bubalinas mais velhas, mas 21 dias de maturação são necessários para o grupo de búfalos mais jovens.

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“…To meet the energy demands of tail flipping and in a variety of other physiological circumstances, such fast-type muscles utilize anaerobic energy pathways (mainly glycolytic fermentation) (Ellington 1983). Reduced ATP production, L-lactate accumulation and glycogen depletion are the consequence of this fermentative glycolysis in both crustaceans (Paterson 1993;Hervant et al 1999) and vertebrates (Bayliss 1995;Delbarre-Ladrat et al 2006;Neath et al 2007;Scheffler & Gerrard 2007).…”

Section: Introductionmentioning

confidence: 99%

The influence of defined ante-mortem stressors on the early post-mortem biochemical processes in the abdominal muscle of the Norway lobster,Nephrops norvegicus(Linnaeus, 1758)

Gornik

Albalat

Atkinson³

et al. 2010

Marine Biology Research

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The effects of four different ante-mortem stressors (exercise, emersion, starvation and a patent infection with the parasite Hematodinium sp.) on post-mortem processes have been investigated in the abdominal muscle of Norway lobster Nephrops norvegicus by measuring changes in the pH, the levels of glycogen, L-lactate, arginine phosphate, ATP, ADP, AMP, IMP, HxR, Hx and the adenylate energy charge (AEC) over a time course of 24 h with samples being taken at 0, 3, 6, 12 and 24 h. The acute stresses of intense exercise and 2 h emersion resulted in a premature onset of anaerobic glycolysis, leading both to an enhanced glycogen depletion rate and an early accumulation of L-lactate. The chronic stressors, starvation and parasite infection, resulted in a complete ante-mortem depletion of muscle glycogen and consequently the failure of post-mortem glycolytic fermentation. Post-mortem pH and ATP inter-conversion were significantly altered in chronically stressed animals. Ante-mortem, a rapid, almost complete depletion of arginine phosphate was observed in all stress groups. The AEC was altered significantly by all stresses, indicating a strong energy demand. The findings suggest that ante-mortem stressors strongly influence the post-mortem biochemical processes. The laboratory-based results are compared to 'field' data and effects on post-harvest product quality are discussed.

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Difference in tenderness and pH decline between water buffalo meat and beef during postmortem aging

Cited by 90 publications

References 31 publications

Carcass and Meat Quality of Male and Female Water Buffaloes Finished Under an Intensive Production System

Carcass and Meat Quality of Male and Female Water Buffaloes Finished Under an Intensive Production System

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

The influence of defined ante-mortem stressors on the early post-mortem biochemical processes in the abdominal muscle of the Norway lobster,Nephrops norvegicus(Linnaeus, 1758)

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