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The study was aimed to investigate the influence of animal age, post-slaughter chilling rate, and aging time on meat quality of M. longissimus dorsi (LD) of water buffalo (Bubalus bubalis) and humped cattle (Bos taurus indicus) bulls. After slaughtering, one side of carcasses was subjected to rapid chilling (RC) (0 ± 2°C) and other side was hanged in controlled room temperature (25 ± 2°C) for 3 hr, then allowed to the chiller (0 ± 2°C). The meat quality traits were analyzed at 1, 7, and 14 days of storage. It was noted that rapidly chilled carcasses from the younger animals of both species missed the ideal pH/temperature window, which affects the toughness of the meat. Buffalo meat presented higher shear force, color L* values, and lower b* value as compared to the cattle meat. Moreover, meat shear force values decreased while all color coordinates and cooking loss values increased with lengthening the storage time in both age groups of cattle and buffalo. In conclusion, the tenderness of cattle meat was superior to that of buffalo and RC adversely affect the shear force values of young cattle and both age groups of buffalo bulls.

The current study examines the effect of different finishing diets (hay- vs. maize-silage on meal ration) on carcass quality, physical, chemical and sensory properties, and fatty acid profiles of buffalo meat. Twenty male Italian Mediterranean buffaloes (246 ± 9.00 kg live weight) were distributed at random into two groups at the beginning of the finishing period (368 ± 20 days). The buffaloes were offered two finishing diets: a maize silage (MS) or an alfalfa hay (AH) diet. No significant differences were found between dietary treatments for live and carcass weight. Meat chemical composition was influenced by dietary treatment. A higher fat content was detected in meat from animals finished with MS than AH (P

Potential sources of Toxoplasma gondii infection, as a foodborne zoonotic disease, and suggested control strategies, were investigated. Samples of fresh buffalo meat (FBM) and imported frozen buffalo meat (IFBM),raw vegetables (RVs) and irrigation water (IW) were examined for the presence of T. gondii infective stages.Serum samples from housewives,regarding their gloves usage,were serologically inspected for T. gondii antibodies. The prevalence of T. gondii tissue cysts in FBM and IFBM were15.4and0%,respectively.FBMhadanincreasedriskof 18.60timesthanIFBM. The prevalence of T. gondii tissue cysts in RV and IW were 13 and 16.7%, with 0.78 times increased relative risk,respectively.The total antibodies were significantly differedbetweennongloveusersandgloveusers,withseropositivitiesof 31and10.3%, respectively. Soaking of RV in water at 65C or in vinegar solution at 45C for 1 min was an effective treatment for complete elimination of the contaminant T. gondii oocysts.

Summary Three types of shelf stable buffalo meat chunks (SBM) were prepared using three types of infusion solution formulations. These contained varying percentages of glycerol, sodium chloride, propylene glycol and honey, in addition to sodium nitrite @ 100 ppm and sorbic acid @ 0.2%. Meat chunks were pasteurised at 80 °C for 20 min and then desorbed under refrigeration, drained and dried at 80 °C. The SBM processed with ISF-3 (glycerol 6.0, propylene glycol 1.00 and sodium chloride 6.00%) had significantly lower salt and moisture content and significantly higher protein and haem pigments than the other two products. The SBM processed with ISF-1 (glycerol 9.5, propylene glycol 1.5, sodium chloride 7.5 and honey 2.0%) had significantly lower water activity but significantly higher yield and protein solubility than other two products. The SBM processed with ISF-2 (glycerol 2.5, propylene glycol 2.5, sodium chloride 8.5 and honey 1.0%) had significantly higher salt content and Thiobarbituric acid values than the other two products. All the three types of products had very good sensory acceptability and satisfactory microbiological qualities.

The aim of this study was to evaluate mineral contents of meat (longissimus dorsi thoracis muscle) and liver in 350 river buffalos (Bubalus bubalis) grazed on natural pastures in terms of gender and age. According to the results, there were significant differences (P 0.05) on the mineral contents of the meat and liver except for iron (P

The functional properties of 4 binders, namely corn starch, wheat semolina, wheat flour, and tapioca starches, were evaluated to improve the quality of buffalo meat nuggets processed in retort pouches at F(0) 12.13. Incorporation of corn starch in buffalo meat nuggets produced more stable emulsion than other binders used. Product yield, drip loss, and pH did not vary significantly between the products with different binders. Shear force value was significantly higher for product with corn starch (0.42 +/- 0.0 Kg/cm(3)) followed by refined wheat flour (0.36 +/- 0.010 Kg/cm(3)), tapioca starch (0.32 +/- 0.010 Kg/cm(3)), and wheat semolina (0.32 +/- 0.010 Kg/cm(3)). Type of binder used had no significant effect on frying loss, moisture, and protein content of the product. However, fat content was higher in products with corn starch when compared to products with other binders. Texture profile indicated that products made with corn starch (22.17 +/- 2.55 N) and refined wheat flour (21.50 +/- 0.75 N) contributed firmer texture to the product. Corn starch contributed greater chewiness (83.8 +/- 12.51) to the products resulting in higher sensory scores for texture and overall acceptability. Products containing corn starch showed higher sensory scores for all attributes in comparison to products with other binders. Panelists preferred products containing different binders in the order of corn starch (7.23 +/- 0.09) > refined wheat flour (6.48 +/- 0.13) > tapioca starch (6.45 +/- 0.14) > wheat semolina (6.35 +/- 0.13) based on sensory scores. Histological studies indicated that products with corn starch showed dense protein matrix, uniform fat globules, and less number of vacuoles when compared to products made with other binders. The results indicated that corn flour is the better cereal binder for developing buffalo meat nuggets when compared to all other binders based on physico-chemical and sensory attributes.

Summary Scientific investigation on the quality changes of processed meat products will boost and sustain the meat production and utilization in buffalo abundant countries. A programme was undertaken to compare the quality of buffalo meat patties made from intensively reared young male, semi extensively reared spent male and female groups and stored at refrigeration temperature (4 ± 1 °C). Buffalo meat patties were evaluated for shelf life attributes by analysing the changes in physicochemical, microbiological and sensory attributes. The overall acceptability of patties was better in spent buffalo group than young male group. Increasing storage time resulted in significantly higher pH, TBARS, total aerobic mesophils, coliforms, Staphylococcus aureus and psychrophilic counts but decreased appearance, flavour, juiciness, tenderness, connective tissue residue and overall acceptability scores of buffalo meat patties. The patties were well acceptable within 20 days in young male group and 25 days in spent buffalo group respectively during refrigerator storage.

Edible coatings are the substances that are used to preserve and enhance food quality. An attempt was made to improve the quality of buffalo meat patties (BMPs) by method of alginate coating involving dipping BMPs during the end of the broiling process in alginate solution with preservatives for 30 s, followed by dipping in calcium chloride solution for 30 s, followed by draining for 30 s. The coated BMPs were kept at refrigeration (4 ± 1C) temperature in a polyethylene bag. They were analyzed for quality changes at regular intervals. Alginate coating significantly (P ≤ 0.05) decreased the overall shear force values, thiobarbituric acid and tyrosine value, total plate count, psychrophilic count, and yeast and mold count. The enterobacteriaceae count could not be detected. The coating at 2% level significantly (P ≤ 0.05) improved the overall appearance and color, juiciness, flavor, texture and overall palatability of the product. During storage, the overall values for shear force, TBA, pH, tyrosine and count for total plate, psychrophilic, yeast and mold, and staphylococcal, increased linearly. The overall sensory scores of the products decreased linearly with storage time. PRACTICAL APPLICATIONS Edible coating of meat products provides better protection against oxidative and microbiological deterioration. It can also significantly enhance the sensory qualities of meat products. The freshness of meat products is comparatively prolonged.

The effect of nisin, lysozyme and lysozyme combined with disodium ethylenediaminetetraacetate salt (EDTA) for inhibiting the growth of spoilage micro-organisms in buffalo meat was investigated. Prior to packaging, the samples were alternatively dipped in solutions containing different concentrations of nisin, lysozyme and combinations of a pre-fixed amount of lysozyme and different concentrations of EDTA. The packed meat samples were stored at 4 °C, and the microbial changes were monitored for a period of 8 days. The best results, in terms of microbial shelf-life extension, were obtained by dipping the meat steaks in a solution containing a combination of 0.5% of lysozyme and 2% of EDTA. This treatment was able to reduce the growth of all the investigated bacteria and showed a bactericidal effect on Brochotrix thermosphacta during the entire period of storage.

The objective of this study was to compare the carcass and meat quality in crossbred cattle and crossbred water buffalo at the same younger age and fed with high roughage in the Philippines. Ten crossbred cattle and 10 crossbred water buffalo, with an average age of 22 months (18–24 months) were used in this experiment. The animals were fed a similar diet, which consisted of 85% Napier or Para grass and 15% concentrate mixture on a dry matter basis, for 180 days before slaughter. Slaughter weight of the crossbred water buffalo was higher (P

Buffalo meat significantly contributes toward sustainability of food chain in India and in developing countries. Buffalo liver is an important edible by-product that can provide essential nutrients at a lower cost if utilized effectively. In this study, the shelf life and spoilage pattern of aerobically stored buffalo liver at 4 ± 1C were evaluated based on changes in pH, extract release volume (ERV), aerobic plate counts (APCs) at 37C; APC at 20C; and organoleptic scores. A significant (P

Quality and shelf life of enrobed buffalo meat cutlets packaged in low-density polyethylene bags were evaluated during 90 days of frozen storage. Enrobed cutlets with edible coating had significantly (P 0.05) increasing trend throughout the storage period, although not consistently, whereas thiobarbituric acid reactive substance values showed a significant (P > 0.05) decline from 60 days of storage in both the control and enrobed cutlets. The enrobed cutlets had slightly lower (P > 0.05) mesophilic bacterial counts than the control, whereas psychrotrophic bacteria and yeast and mold were detected occasionally in both products, but only in insignificant levels. Panelists rated significantly (P > 0.05) higher for various sensory attributes of enrobed cutlets throughout the storage period, but a decline in these attributes was observed at the end of the storage period. Uncoated cutlets were acceptable up to 60 days, and enrobed cutlets were highly acceptable up to 90 days. The study made clear that enrobing further improved the shelf life and acceptability of buffalo meat cutlets, and it had a shelf life of 90 days under frozen storage. PRACTICAL APPLICATIONS Enrobing/coating of meat products with edible materials improves their cooking yield and provides better protection against oxidative and microbiological deterioration. It can also significantly enhance the sensory qualities of meat products and could be an effective method of value addition with better consumer acceptability. Enrobed cutlets can be successfully added to the list of value-added convenience meat-based products.

Four enrichment broths were evaluated for their compatibility with the polymerase chain reaction (PCR) for detection of Listeria monocytogenes from raw meat after single-step enrichment. Standardized PCR protocols for listeriolysin O (hlyA) gene were used for the species-specific identification of L. monocytogenes. Four broths, namely, modified University of Vermont broth (MUVM), Listeria enrichment broth (LEB), Fraser broth (FB) and polymyxin, acriflavin, lithium chloride, ceftazidime, aesculin, mannitol, egg yolk broth (PALCAM) , were inoculated with L. monocytogenes. The enriched cultures were subjected for PCR. Similarly, meat samples were artificially spiked with various concentrations of L. monocytogenes, these spiked samples were enriched in the above-mentioned four broths and subjected to PCR to determine the medium that was most compatible for PCR-based detection of L. monocytogenes. The aliquots taken during different incubation periods were subjected to three different procedures for the concentration of the target organism for use in PCR. Results revealed that MUVM was better than other broths for the detection of L. monocytogenes by both PCR and cultural method; moreover, it was able to support the growth of as low as 10 cfu/g of meat. Concentration of the target organisms by centrifugation and washing with PCR buffer was the most suitable method for improving PCR performance for detection of L. monocytogenes. Goat (n = 67) and buffalo (n = 45) meat samples from local markets were also screened by both PCR and cultural method to validate the results obtained from the spiking studies. Both results were in agreement in spiking studies as well as screening of market meat samples.

The effectiveness of ginger extract (GE) as a tenderizing agent in buffalo meat was investigated. Three cm3 uniform sized buffalo meat chunks (round) were marinated with different concentrations (0, 3, 5 and 7% v/w) of GE for 48 h at 4 ± 1C. Treatment with GE improved the cooking yield and significantly (P < 0.01) reduced the shear force values. Sensory evaluation scores revealed a significant (P < 0.01) improvement in flavor, tenderness and overall palatability of GE treated samples compared to control. Scanning electron microscope (SEM) pictures also clearly depict extensive degradation of muscle fibers and connective tissue layers surrounding muscle fibers in GE treated samples. Based on shear force values and sensory evaluation scores, 5% v/w GE treatment was found to be the optimum for tenderization of buffalo meat.

The emergence of Verotoxin-producing Escherichia coli (VTEC) as zoonotic foodborne pathogens in recent years has become a public health concern because of its life threatening human diseases. In the present investigation, out of 87 strains of E. coli, 22 (25%) belonging to 13 different serotypes isolated from raw buffalo meat and its products were found to be verotoxic as tested by Vero cell cytotoxic assay. Serotype 026 followed by O153 and 0157 were the predominant VTEC. All the VTEC strains were found positive for vt genes by polymerase chain reaction (PCR). Among the vt genotypes, vt 2 (77%) was most predominant followed by vt 1 (14%) and both vt 1 and vt 2 (9%). Production of enterohaemolysin on washed sheep blood agar supplemented with CaCl 2 showed 19 (86%) VTEC strains to be positive. Presence of VTEC in cooked buffalo meat products, namely shami kabab and kabab, appears to be a matter of concern and a potential threat to public health. VTEC detection by different methods suggests that PCR can be useful to evaluate the distribution of virulence genes (vt 1 or vt 2 or both) in E. coli isolates from buffalo meat and its products.

Usually the curing period of meat used for pastrami manufacture is three weeks at room temperature. In the present work a trial aimed to accelerate the curing period of pastrami (dry cured meat) prepared from buffalo lean round muscles by heat treatment (∼71 °C- internal; for partial drying) was carried out to investigate the probable changes during processing and in quality parameters of the end product. Results showed that pH value and the residual NaNO 2 content decreased, while lactic acid and conversion in meat pigment percentages were increased. The determined data indicated remarkable decrease of moisture content during aging and curing periods, while the NaCI content in the investigated product was noticeably increased. During pastrami processing soluble proteins were decreased; the sarcoplasmic protein fraction denatured more rapidly than myofibrillar protein. On the other hand, the non-protein nitrogen and the insoluble protein nitrogen were increased gradually during ageing and after the heat treatment step. Slight variations in their values were observed during ripening of pastrami (complete curing and drying in air at room temperature up to 6 days). Heat treatment caused apparent decrease in Aerobic Plate Count (APC). Salmonella and Coliform bacteria were not detected through meat curing and in the end product. The suggested heat-treated pastrami was of good quality and nearly similar to the traditional sample. Le pastrami est un produit carne, seche et sale, populaire dans les pays du Moyen Orient. Dans le procede de fabrication, le viande est d'abord injectee avec du sel et du salpetre et entreposee pendant que la teneur en eau du produit diminue. Le procede de production dure 5 a 6 semaines et se termine par une perte de poids de 35 a 40%. Grâce a la reduction de l'activite de l'eau et a la presence d'une flore competitive, le produit fermente peut se conserver sans refrigeration. La periode de salage dure environ 3 semaines a temperature ambiante. Le but de cette etude est d'accelerer cette periode de salage d'un pastrami prepare a partir de viande de buffle en utilisant un traitement thermique (71°C-interne; pour sechage partiel) et de determiner les changements dans les proprietes chimiques et microbiologiques pendant le procede et dans le produit final.

Chicken, lamb and buffalo meat were subjected to low-dose gamma irradiation (2.5 kGy) and stored at 0-3C. Lipid peroxidation in terms of thiobarbituric acid (TBA) number and carbonyl content were monitored during storage. While irradiated meat showed slight increase in TBA number and carbonyl content on storage as compared to nonirradiated meat, this did not affect the sensory qualities of meat. Free fatty acid content decreased markedly on irradiation. Irradiated meats were microbiologically safe and sensorily acceptable up to 4 weeks in the nonfrozen state (0-3C) while nonirradiated meat had a shelf-life of less than 2 weeks.

The effect of low dose gamma-irradiation (2.5 kGy) on the shelf-life of prepacked fresh buffalo meat at ambient temperature (28–30C) in terms of microbiological, chemical and sensory qualities was studied. Unirradiated samples initially showed the presence of Enterobacteriaceae and Staphylococcus spp. These gradually increased during storage. After 12 h of holding, Clostridium spp. were observed in these samples. On the basis of microbiological, chemical and sensory analyses, the shelf-life was limited to 18 h. In contrast, Clostridium spp. and Enterobacteriaceae were not detected in irradiated samples throughout the storage period and Staphylococcus spp. were detected only after 12 h of holding. Irradiated samples had a shelf-life of 42 h.

A total of 128 samples of Egyptian buffalo meat was analysed for its pH value, moisture, carbohydrates and ash contents. Statistical analysis of the data obtained shows significant difference at 0.01 level for moisture in relation to sex and cut (abdomen and thigh, respectively). There is also significant difference at 0.05 level for moisture in dry season in relation to sex and for ash in relation to cut. At 0.1 level moisture shows a significant difference in relation to season, female in relation to season and green season in relation to sex. Ash also shows a significant difference at 0.1 level in female in relation to season.

The effect of age, sex, season and cut on the phosphorus, calcium and magnesium contents of buffalo meat was studied in 128 samples. Statistical analysis for the data showed significant difference to 0.01 level for phosphorus in relation to sex and in dry season in relation to sex. There is also significant difference for both calcium and magnesium in relation to season and also in case of both male and female in relation to season. At 0.05 level, phosphorus shows a significant difference in green season in relation to sex and at 0.1 level in relation to season.

Rabbit antisera to adrenal heat-stable and ethanol-precipitable antigens of buffalo, cattle, sheep, goat and pig were used to develop an agar gel precipitation test and a counter immunoelectrophoretic method for the identification of homologous species in raw, partially heated and boiled meat extracts. Immunoabsorption was necessary to make the primary antisera species specific. The specific antisera can be recommended for identification of the species of origin of meats and their mixtures (5-10% adulteration) in raw, partially heated and cooked states even in the case of closely related species, viz cattle and buffalo, sheep and goat.

Assessments were made of the meat properties of four muscles of differing connective tissue content, from both Achilles tendon-hung and tenderstretched (suspended from the sacrosciatic ligament) sides of buffalo (Bubalus bubalis) and Brahman–cross steers of similar mean age (51 months) and carcass weight (ca 230 kg). Color measurements indicated that muscles from buffalo were darker although ultimate pH values of the groups did not differ. Adhesion, compression, and Warner-Bratzler peak shear force minus initial yield force values were significantly greater in buffalo than in beef muscles; indicating greater connective tissue contribution to toughness of buffalo meat. Taste panel assessment of muscles of relatively low connective tissue content in beef, indicated that generic differences in tenderness were slight although buffalo meat was less juicy than beef. Flavor and overall acceptability of buffalo meat were significantly less than for beef.

The effect of age, sex, season and cut variations on the protein, amino acids contents and protein efficiency ratio (P. E. R.) of Egyptian Buffalo meat was studied in 128 samples. Statistical analysis for the data obtained showed significant difference at 0.01 level for protein in relation to cut (abdomen and thigh, respectively), male in relation to season and dry season in relation to sex. There is also significant difference at 0.05 level in case of green season in relation to sex. Protein shows a significant difference at 0.1 level due to sex variation. There is a difference in the amino acids content of young and old animals during dry season in both cuts. Young animals show higher values than old ones in most of the amino acids investigated. There is also an obvious difference in the amino acids during green season between male and female animals, and also between both cuts. P. E. R. of Egyptian Buffalo meat as 10% protein level ranges between 3.02 and 2.35 according to seasonal, cut and age variations.

Semimembranosus muscle samples from young (24 – 29 months) and old (48 – 54 months) buffalo and Brahman-Shorthorn steers of similar carcass weights, within age groups, were heated for 1 hr at 11 temperatures from 40 – 95°C. Warner-Bratzler initial yield force values indicated that myofibrillar strength was not affected by animal age or species. For stretched muscles, (where effects due to differences in myofibrillar contraction state would be minimal), peak force and peak force minus initial yield force values were greater (a) for older animals only when cooking temperatures were >60°C and (b) for buffalo than for beef over the 40 – 95°C range. These results suggested that there were species differences in the mechanical properties of undenatured as well as partially denatured connective tissue.