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

Kandeepan, G.; Anjaneyulu, A. S. R.; Kondaiah, N.; Mendiratta, S. K.; Lakshmanan, V.

doi:10.1016/j.meatsci.2009.03.003

Cited by 70 publications

(77 citation statements)

References 22 publications

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“…Dunne et al (2004) Instrumental meat quality and sensory evaluation pH measurement is an important tool to give a reasonably good indication of the meat quality at the commercial level (Miller, 2002), as instrumental and sensory meat quality characteristics (such as colour, shear force value, water holding capacity and sensory tenderness) are influenced by meat pHu. Kandeepan et al (2009) Gender did not significantly influence expressed juice and cooking loss, which are related to tenderness and juiciness of meat (Miller, 2002). Panellists also gave similar scores to meat from male and female water buffalos in terms of sensory juiciness.…”

Section: Carcass Qualitymentioning

confidence: 80%

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: 80%

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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“…During this period, flavour scores of spent buffalo groups were found to be better than young male group. This was attributed to higher fat content in keema from spent buffalo groups as reported by Kandeepan et al (2009). As storage period increased, flavour scores decreased significantly (P<0.05).…”

Section: Microbiological Changes At Refrigerated Storagementioning

confidence: 54%

Evaluation of quality and shelf life of buffalo meat keema at refrigerated storage

et al. 2011

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Scientific basis on the quality changes of traditional keema will boost and sustain meat production and utilization in buffalo abundant countries. A programme was undertaken to determine the influence of age and gender on the quality of buffalo meat keema at refrigerator storage (4±1°C). Buffalo meat keema was evaluated by analyzing the changes in physicochemical, microbiological and sensory attributes. The product characteristics and acceptability of keema were better in spent buffalo group than young male group. The values of pH, TBARS, total aerobic mesophils, coliforms, Lactobacillus, Staphylococcus aureus, anaerobic and psychrophilic counts of buffalo meat keema increased but appearance, flavour, juiciness, tenderness, connective tissue residue and overall acceptability scores decreased with progressing refrigerated storage. The shelf life of refrigerated buffalo meat keema was 18 days with an overall acceptability score ranging from extremely acceptable to moderately acceptable.

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“…Some studies comparing water buffalo meat to beef have shown that the nutritional and organoleptic properties of the former are, overall, similar and in some respects -colour, rheology, flavour, etc. -even superior to those of the latter (Di Luccia et al 2003;Kandeepan et al 2009) although they recommend sacrificing animals at a relatively young age in order to improve the marketing properties of the meat and assure better physicochemical and organoleptic characteristics (Andrighetto et al 2008). However, meat is often introduced into commercial circuits without being identified as such (Atencio-Valladares et al 2007), so most buffalo meat may actually be sold as "beef " (Andrighetto et al 2008) because the taste is virtually indistinguishable (Ban-Tokuda et al 2007).…”

Section: Meat Productivitymentioning

confidence: 99%

The behaviour and productivity of water buffalo in different breeding systems: a review

Cruz-Cruz¹,

Guerrero‐Legarreta²,

Ramírez-Necoechea³

et al. 2014

Vet. Med.

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This review examines the behaviour and productivity of the water buffalo (Bubalus bubalis) under different breeding systems and in relation to meat and milk production. At present, the steady increment in the consumption of products and sub-products of this species has generated the need to increase the number of animals incorporated into production by progressively expanding the use of stabling systems, reducing the space available to these animals, and applying techniques developed previously for meat and milk production in bovines. However, because such adaptations often fail to take into account important biological and behavioural features of these animals, they may result in serious problems of animal welfare. On the other hand, it is known that water buffaloes adapt well to humid tropical climates, especially in systems that provide extensive, continuous pastureland. These species are highly susceptible to thermal stress, a fact that leads them to constantly perform wallowing behaviour. For all these reasons, open-air and, above all, silvopastoral, systems represent attractive options because they combine the presence of forage plants with trees that provide natural shade and serve as wind barriers, thus attenuating the negative effects of tropical climes. These measures help increase productivity by promoting greater forage consumption and fostering the expression of the species' natural behaviours, but the reduction in human contact affects their welfare. Hence, this review concludes that welfare is a fundamental concept that must be taken into account in the development of systems for water buffalo production.

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

Cited by 70 publications

References 22 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

Evaluation of quality and shelf life of buffalo meat keema at refrigerated storage

The behaviour and productivity of water buffalo in different breeding systems: a review

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