The effect of different slaughter weights on some meat quality traits of musculus longissimus dorsi thoracis of male Anatolian buffaloes

Current Knowledge on River Buffalo Meat: A Critical Analysis

“…Higher L* and b* and lower a* were reported for young buffalo [48], which could be explained by the lower total pigment in meat from young compared to old animals [26,114]. The comparison of meat from animals differing in slaughter weight (200 to 350 kg) detected significant differences between colour parameters measured at 1 h, but very similar values measured at 24 h [49]. Significant differences exist between muscles, with Longissimus dorsi characterised by lower lightness [17,28] and higher redness [17] compared to Semitendinosus.…”

“…Age and gender are important factors affecting this nutrient: Fat content increases with age [29,46,48,57] and reaches higher values in females [26,47] and steers [57]. Similarly, it was observed that the fat content increases with increasing slaughter weight [49]. Differences in fat content were observed between muscles, with the Semitendinosus showing the lowest value [28,51].…”

“…The content of total proteins ranges from approximately 19 to 24 g/100 g of meat, with lower values observed in meat from young animals, which is related to the higher water content [29,[46][47][48]. In Anatolian buffaloes, differences were observed between groups of different slaughter weights (200 to 350 kg), with higher protein content in the low-weight group [49]. The effect of the muscle is less clear: Some results indicated lower protein content in Semimembranosus compared to Longissimus dorsi and Semitendinosus [28], whereas others did not detect differences [17].…”