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Carcass Composition

Young male buffaloes are usually slaughtered at 12-24 months when they weigh 250-300 kg (Baruah et al., 1990). The dressing percentage varies with age and type of animal slaughtered. Mediterranean-type (Brazil) of buffalo yields a dressing percentage of 55.51. Swamp buffalo (Australia) yields 53.0%. Old and unproductive buffaloes yield 43-57%. Average dressing percentage on moderate diet is about 55.4-59.0. Buffalo veal yields about 61-64% (Ross, 1975; Bhat and Lakshmanan, 1998). The carcass composition varies with dressing percentage of buffalo carcasses. A buffalo having dressing percentage of 43-44 is composed of 65-70% meat, 5- 10% fat and 20-24% bone. A buffalo broiler having a dressing percentage of 51.4 constitutes 66.8% meat, 9.7% fat and 23.5% bone (Joksimovic and Oqnjanovic, 1977; Bhat and Lakshmanan, 1998; Sharma, 1999). Thus, buffalo carcass has rounder ribs, a higher proportion of muscle and a lower proportion of bone and fat than beef.

Physicochemical attributes of buffalo meat

Buffalo meat is dark red in colour, firm in consistency with white fat colour (Joksimovic and Oqnjanovic, 1977). More pigmentation or less intra muscular fat (1-2% marbling compared with 3-4% in beef) content causes darker appearance of buffalo meat. The dark meat possesses good binding properties and is preferred in product manufacture (Kondaiah, 2002). -carotene in the fat gives yellow colouration and is totally absent in buffalo fat (Joksimovic and Oqnjanovic,  977). As evident from Table 1, Buffalo meat constitutes higher protein, low fat and cholesterol (Arganosa, 1973; Ross, 1975; Joksimovic and Oqnjanovic, 1977; Anjaneyulu et al., 1994; Kandeepan and Biswas, 2007).

Source: international Journal of livestock Production vol.1(1),pp.001-005,August,2009.