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Quality Improvement of Spent Buffalo Meat

Most of the buffaloes are slaughtered at end of their productive or working life and therefore, the meat is dark, coarse and tough. Now-a-days, consumers are demanding quality meat with more emphasis on tenderness which is often not obtained from the aged and spent animals. As a consequence, majority of the meat is losing its popularity and demand. Some quantity of meat produced is used for development of various comminuted meat products. Practical methods for improving tenderness of such meat to an acceptable level would definitely increase retail value and marketing opportunities.

Freezing of adult male buffalo meat improved texture, tenderness and juiciness scores during prolonged storage (Kandeepan and Biswas, 2007). Electrical stimulation of buffalo carcasses significantly improved sensory tenderness scores. The tenderness improvement of more than 32% was observed in electrically stimulated carcasses (Biswas et al., 2007). High voltage electrical stimulation (700 V, 1400 V peak, pulses 1 s on/1 s off, 60 Hz, 2 A) on buffalo carcasses resulted in a significantly higher tenderness scores and myofibril fragmentation compared to non-stimulated controls, irrespective of the cooling process adopted (Soares and Arêas, 1995).

Ground buffalo meat from spent females treated with 500 ppm sodium ascorbate significantly increased the pH, colour, odour and chroma but decreased cooking loss, metmyoglobin and TBARS number (Sahoo and Anjaneyulu, 1997a). Use of 10 ppm tocopherol acetate for preblending extended the shelf life of ground buffalo meat from 6 to 8 days under refrigerated storage (Sahoo and Anjaneyulu, 1997b). Use of 1.0% carnosine for preblending extended the shelf life of ground buffalo meat up to 8 days under refrigerated storage (Das et al., 2006). Meat chunks from spent buffaloes marinated with 2% (w/w) powdered cucumis extract and 5% (w/v) ginger extract for 48 h at 4°C significantly (P<0.01) improved the flavor, juiciness, tenderness and overall acceptability scores (Naveena et al., 2004).

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