Abstract
The aim of this study was to evaluate the effects of different aging times on the meat characteristics from young Murrah buffaloes slaughtered at 20–24 months of age (experiment I; n=10) and Murrah buffalo heifers slaughtered at 32-36 months of age (experiment II; n=10), with the purpose of determining the best aging time to tenderize meat from both experiments. Samples of the longissimus thoracis muscle from buffaloes slaughtered at each age were aged for 7, 14, and 21 days (0±1°C). After this period, analysis of cholesterol, pH, cooking loss, shear force, myofibrillar fragmentation index, meat color, and fatty acid profile was performed. Aging greatly improved the tenderness (p < 0.05) but caused a change in color (p < 0.05), which, even without difference between the treatments for subjective perception of the color (ΔE; p > 0.05), was considered very noticeable to the human eye. Furthermore, aging reduced the polyunsaturated fatty acids (p <0.05) and did not affect the levels of cholesterol (p > 0.05) in the meat of young buffalo and buffalo heifers of advanced age. Based on the evaluated meat characteristics, concludes that seven days of aging are sufficient for older buffalo heifers, but 21 days of aging are required for the younger male group.
Highlights
The world population of buffaloes is ~198.9 million head, with most being located in developing countries, especially India, Pakistan and China
Buffalo meat production may be a promising market, with potentially be preferred by consumers due to its Maringá, v. 39, n. 4, p. 419-428, Oct.-Dec., 2017 lipid composition, nutritive properties and excellent palatability attributes (Giordano et al, 2010; Giuffrida-Mendoza et al, 2015; Huerta-Leidenz, Rodas-González, Vidal, Lopez-Nuñez, & Colina, 2016). It buffalo meat is a rich source of hypocholesterolemic fatty acids, which help prevent cardiovascular diseases (Mello et al, 2017)
Experiment I: Ten non-castrated water buffaloes Murrah male from a commercial farm located at Bocaina, São Paulo, Brazil (22°8'4"S, 48°30'58"W, 564 m altitude) were used
Summary
The world population of buffaloes is ~198.9 million head, with most being located in developing countries, especially India, Pakistan and China. 419-428, Oct.-Dec., 2017 lipid composition (e.g. lower cholesterol and saturated fatty acids), nutritive properties (e.g. iron) and excellent palatability attributes (e.g. more tender, flavorful and juicy) (Giordano et al, 2010; Giuffrida-Mendoza et al, 2015; Huerta-Leidenz, Rodas-González, Vidal, Lopez-Nuñez, & Colina, 2016). It buffalo meat is a rich source of hypocholesterolemic fatty acids, which help prevent cardiovascular diseases (Mello et al, 2017). Because of their great milk aptitude is common the late slaughter of cows or heifers this species, compromising the sale of their meat due to low quality (Mello et al, 2017)
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