Volume: 51 Issue: 2
Year: 2020, Page: 164-169,
Received: Aug. 22, 2019 Accepted: Sept. 20, 2019 Published: July 1, 2020
The current study was carried out to determine the physico-chemical and structural attributes of buffalo muscles from two anatomical locations obtained from animals belonging to two different age groups. Six each of young (2-4 years) and spent (8-10 years) buffaloes were procured from University Buffalo Farm, Mannuthy and were slaughtered scientifically at Meat Technology Unit, Mannuthy. Each carcass was electrically stimulated. The longissimus dorsi (LNG) and Biceps femoris (BIF) muscles were harvested, connective tissue and fat removed, aged for 72 hours at 4±1°C and analysed for the parameters. The ultimate pH values did not differ significantly between the muscles as well as the age groups. Hunter L* and a* values were significantly different between the muscles. Hunter L* and b* values had significant difference between the age groups. Myofibrillar fragmentation index and Warner bratzler shear force of LNG and BIF were significantly different between age groups as well as between muscles. With respect to structural characteristics, no significant variation was noticed in sarcomere length between the muscles and the age groups. Between two age groups, muscle fibre diameter of samples from spent animal group showed significantly higher values. Thus, the results indicate important differences in the quality attributes of buffalo meat of two different age groups, which may be reflected in their palatability and processing properties.
Keywords: Physico chemical attributes, meat, spent buffaloes
Davis, G.W., Dutson, T.R., Smith, G.C and Carpenter, Z.L. 1980. Fragmentation procedure for bovine Longissimus muscle as an index of cooked steak tenderness.J. Food Sci.45: 880-884.
Dikeman, M. and Devine, C. 2014. Encyclopedia of Meat Sciences. Academic Press, Cambridge, 1712p.
Ffoulkes D (1992). High quality meat production from swamp buffaloes (with special reference to Australia). World Animal Science, C6. In: Buffalo production (NM Tulloh and JHG Holmes Eds.); Elsevier Science Publishers, London.
Hostetler, R.L., Link, B.A., Landmann, W.A. and Fitzhugh, Jr. 1972. Effect of carcass suspension on sarcomere length and shear force of some major bovine muscles. J. Food Sci. 37: 132-135.
Ilavarasan, R., Robinson, J.J.A., Rao, V.A., Ruban, W.S. and Ramani, R. 2016. Effect of age on meat quality characteristics and nutritional composition of todabuffalo. Buffalo Bulletin 35(2): 215-223.
Jeremiah, L.E. and Martin, A.H. 1977. The influence of sex within breed of sire groups upon the histological properties of bovine Longissimus dorsi muscle during post-mortem ageing. Can. J. Anim. Sci.57: 7-14.
Kandeepan, G., Anjaneyulu, A.S.R., Kondaiah, N., Mendiratta, S.K and Lakshmanan, V. 2009.Effect of age and gender on the processing characteristics of buffalo meat.Meat Sci. 83: 10-14.
Neath, K.E., Del Barrio, A.N., Lapitan, R.M., Herrera, J.R.V., Cruz, L.C., Fujihara, T., Muroya, S., Chikuni, K., Hirabayashi, M. and Kanai, Y. 2007.Difference in tenderness and pH decline between water buffalo meat and beef during postmortem aging.Meat Sci.75: 499-505.
O’Halloran, G.R., Troy, D.J. and Buckley, D.J. 1997. The relationship between early post-mortem pH and the tenderization of beef muscles.Meat Sci.45: 239-251.
Prajwal, S. 2016. Profiling of selected bovine and buffalo muscles for palatability related attributes. M.V.Sc thesis, Kerala Veterinary and Animal Sciences University, Mannuthy, Thrissur, Kerala, 105p.
Prajwal, S., Vasudevan, V.N., Kuttinarayanan, P., Sathu, T., Sreeranjini, A.R., Irshad, A., Poobal, P., Kuleswan, P. and Gunasekaran, P. 2016. Myofibril Fragmentation Index of buffalo muscles having different collagen characteristics (abstract). In: Compendium, International Symposium and 7th Conference of Indian meat science association on Newhorizons for augmenting meat production and processing to ensure nutritional security, food safety and environmental sustainability and workshop on food quality and safety; 10th to 12th November, 2016, Ludhiana, Guru Angad Dev Veterinary and Animal Sciences University. p. 37.Abstarct No. 18.
Prajwal, S., Vasudevan, V.N., Kuttinarayanan, P., Sathu, T., Sreeranjini, A.R. Poobal, P., Gunasekaran, P. and Kuleswan, P. 2017. Palatability profile of selected buffalo and bovine muscles.J. Vet. Anim. Sci. 48(1): 21-25.
Ragab, M.T., Darwish, M.Y.M and Malek, A.G.A. 1966. Meat production from Egyptian buffaloes II. J. Anim. Prod. United Arab Republic.6: 31.
Rao, C.A., Thulasi, G and Ruban, S.W. 2009. Meat quality characteristics of nondescriptive buffalo as affected by age and sex.J.Wld. Appl. Sci. 6:1058-1065.
Weston, A.R., Rogers, R.W and Althen, T.G. 2002. Review: The role of collagen in meat tenderness. The Professional Anim. Scientist.18(2): 107-111.
Wheeler, T.L., Shakelford, S.D., Johonson L.P., Miller, R.K and Koohmaraie, M. 1997.A comparison of warner-bratzler shear force assessment within and among institution. J. Ani. Sci.75: 2423-2432.
© 2020 Kiran et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Kiran, K. S., Vasudevan, V,N., Prajwal, S., Sathu, T., Irshad, A.. Sunanda, C., Silpa, S. and Pavan, M. 2020. Physico-chemical and structural attributes of meat from young and spent buffaloes. J. Vet. Anim. Sci. 51(2): 164-169.