Abstract
AbstractEnsuring consistent meat quality needs proper understanding of physical, chemical, and biochemical characteristics of meat. This chapter describes different buffalo meat quality characteristics like pH, water-holding capacity, protein extractability, collagen content, solubility, etc. during conversion of muscle to meat and ageing changes. Buffalo meat color, myoglobin chemistry, texture, influence of different extrinsic and intrinsic factors, and proteomics of buffalo meat quality are explained. Physical, chemical, and enzymatic methods of buffalo meat tenderization and associated changes are deliberated. Ultra-structural qualities like muscle fiber diameter, sarcomere length, and myofibrillar fragmentation index and their effects on meat texture are narrated.KeywordsAgeingTextureColorTenderizationProteomicsUltra-structure
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