&lt;b&gt;Chemical-physical characteristics of buffalo (&lt;i&gt;Bubalus bubalis&lt;/i&gt;) meat subjected to different aging times

Luz, P. A. C.; Jorge, André Mendes; Francisco, Caroline de Lima; Mello, Juliana Lolli Malagoli de; Santos, Carolina Toledo; Andrighetto, Cristiana

doi:10.4025/actascianimsci.v39i4.36799

Cited by 12 publications

(11 citation statements)

References 27 publications

(33 reference statements)

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“…Final pH values did not differ (p > 0.05) between sex and are within the range (pH 5.5 -5.8) considered as normal for beef (Toldra, 2017) and the reported (pH 5.4 -5.7) range for buffalo meat (Kandeepan, et al, 2009;Luz, et al, 2017;Mello, et al, 2018). Male buffaloes' meat presented (p < 0.05) higher moisture and ash contents and lower fat content in relation to the females, whereas the protein content did not differ (p > 0.05) between sex.…”

Section: Resultsmentioning

confidence: 61%

“…Such double aptitude intensifies the lack of carcass standardization in the country, especially in the southeast region. The main source of income from buffalo farming in such areas is the dairy activity in which the slaughter of young male is an alternative to increase the income of the producer (Luz, et al, 2017;Mello, et al, 2018). In addition to young buffaloes, dairy females at the end of production, presenting low milk production, or even with reproductive problems are also destined for slaughter to be sold as meat (Galeazzi, et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

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Rigor development and meat quality of Murrah buffalo from different production systems

Andrade

Castro

Rodrigues

et al. 2021

RSD

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The purpose of this study was to evaluate the rigor mortis development and its effects on striploins quality of Murrah buffalos from meat (males) and dairy (females) productions. The rigor was monitored during carcass chilling (up to 22 h postmortem) and the meat physicochemical traits was accessed after 72 h postmortem. Glycolytic rate, measured by decreasing pH and glycogen content, was higher (p < 0.05) in female than in male buffalo, leading to a different onset rigor time (5-6 h and 9-10 h, respectively). Male meat had (p < 0.05) lower fat (1.41 vs 3.58%) and insoluble collagen (1.18 vs 1.58 mg g-1) contents, but higher soluble collagen content (5.16 vs 20.38%), sarcomere length (1.65 vs 1.84 µm), myofibrillar fragmentation (334 vs 295) and shear force (39.38 vs 25.92 N) than females. These results suggest that dairy buffalo meat is more tender and can be used on the market as high-quality meat such as from buffalo raised to meat production.

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Section: Resultsmentioning

confidence: 61%

Section: Introductionmentioning

confidence: 99%

Rigor development and meat quality of Murrah buffalo from different production systems

Andrade

Castro

Rodrigues

et al. 2021

RSD

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“…Males have lower values compared to heifers [56], but show no difference with respect to steers [57]. Contrary to what was observed for fat, diets with maize silage or alfalfa hay did not induce changes in cholesterol content [22], whereas a higher cholesterol content was observed for a diet with soybean compared to faba bean [51].…”

Section: Chemical Composition and Nutritional Propertiesmentioning

confidence: 67%

“…A large variability can be observed in Table 3, depending not only on the same factors mentioned for the fat content, but also on the different analytical methods used for the determination. The lowest values in the range were found in Mediterranean buffaloes [51], whereas the highest ones were found in heifers of the Murrah breed [56]. Cholesterol content changes with age: The meat of younger animals has significantly lower content compared to the meat of older ones [48].…”

Section: Chemical Composition and Nutritional Propertiesmentioning

confidence: 99%

Current Knowledge on River Buffalo Meat: A Critical Analysis

Stasio

Brugiapaglia

2021

Animals

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The estimated world population of water buffalo counts around 204 million head, mostly reared for milk production. However, buffaloes also largely contribute to the meat sector, with around 4.3 million tonnes produced in 2019, mainly derived from old animals at the end of their productive or working life and only to a small extent from young animals. Therefore, buffalo meat production has been generally considered unsatisfactory for both quantity and quality. In fact, the dressing percentage is generally lower than 50% and the meat is considered of poor quality mainly due to its dark colour and reduced tenderness. However, in recent years, the healthy properties highlighted by some studies have led to a renewed interest in buffalo meat, with a parallel increase in research. Therefore, this review aims at providing an updated picture on carcass and meat quality traits in river buffalo, with special attention to the intrinsic and extrinsic factors contributing to their variability. The research done so far has demonstrated that river buffaloes can efficiently contribute to the quanti-qualitative production of meat, provided that the meat supply chain is specifically organised for this purpose. The analysis of the available data also showed that further research is needed on the factors affecting meat production in order to gain greater knowledge essential for planning more targeted interventions.

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“…The longissimus dorsi might has higher adipose fat than the topside meat, resulting in the yellower meat. Luz et al (2017) reported that the fresh buffalo meat produces red and yellow colors. Brightness intensity, red and yellow colors were significantly by the muscle types.…”

Section: Physicochemical Quality Of Buffalo Meat (Topside and Longissmentioning

confidence: 99%

Physicochemical Characteristics and Microbiological Quality of the Topside and Longissimus Dorsi of Indonesian Local Buffalo Meat

et al. 2020

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The physicochemical characteristics and microbiological quality of buffalo meat are influenced by differences in muscle type. This study aimed to evaluate the physiochemical characteristic and microbiological quality of the topside (active muscle) and longissimus dorsi (passive muscle) of Indonesian local buffalo meat. Samples used in this study were buffalo meat from local swamp buffalo, aged more than four years old on the topside and longissimus dorsi. This study used a completely randomized design, with three repetitions in each treatment. All data were analyzed using analysis of variance (ANOVA). The result of the study on the topside and longissimus dorsi area showed a significant difference in the pH and cholesterol levels of the buffalo meat. The longissimus dorsi area had a lower level of pH and cholesterol compared to the topside area. Furthermore, this longissimus dorsi meat has a higher color, protein, ash, fat, essential amino acid, and lactic acid bacterial (BAL) content than the topside meat. However, the topside meat had higher carbohydrate, essential fatty acid, Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus) content compared to the longissimus dorsi meat. Longissimus dorsi meat had better physicochemical characteristics and microbiological quality than the topside meat

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

Cited by 12 publications

References 27 publications

Rigor development and meat quality of Murrah buffalo from different production systems

Rigor development and meat quality of Murrah buffalo from different production systems

Current Knowledge on River Buffalo Meat: A Critical Analysis

Physicochemical Characteristics and Microbiological Quality of the Topside and Longissimus Dorsi of Indonesian Local Buffalo Meat

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