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The present study evaluated the physicochemical, rheological, and microstructural properties of buffalo meat emulsion incorporated with red palm olein (RPO) and glutinous rice flour (GRF) as fat replacers. A total of six different samples were prepared by using combinations of RPO and GRF replacing animal fat viz., control (with animal fat), R1 (100% fat replaced by RPO), R2 (50% fat replaced by RPO), RG (50% fat replaced by 25% RPO and 25% GRF), G1 (100% fat replaced by GRF), and G2 (50% fat replaced by GRF). The samples were analysed for physicochemical parameters, gel strength, rheological and microstructural properties. G1 and G2 samples were recorded with improved emulsion stability, cooking loss, hardness, and chewiness while lowering the fat content. Micrographs of G1 and G2 samples demonstrated a spongy/honeycomb-like structure with roughly spherical crystalline granules. The rheological properties of G1 indicated a more stable emulsion with a higher storage modulus (G'). Using RPO as a fat replacer seemed to produce a lower-quality emulsion. Therefore, replacing the fat with GRF, especially at 100%, is proposed for buffalo meat emulsion. [ABSTRACT FROM AUTHOR]

This article provides a review of studies comparing the eating and nutritional qualities of meat from water buffalo and cattle. The evidence suggests that young buffaloes have the potential to produce meat of comparable or higher quality than cattle. The studies also found that the nutrient composition of meat from both species is similar under the same production conditions. However, there is limited research on the lipid composition of the meats, and more studies are needed to confirm the differences in cholesterol content and fatty acid profiles. Overall, the findings suggest that buffalo meat can be a viable alternative to beef in terms of quality and composition. [Extracted from the article]

Copyright of Revista Cientifica de la Facultade de Veterinaria is the property of Universidad del Zulia, Facultad de Ciencias Veterinarias and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Nowadays, the consumption of bison meat is becoming more widespread worldwide, while it's experiencing a renaissance in the United States. For the industry, this could lead to the emergence of a new market sector in the future. It is important to examine the extent to which the quality of its meat differs from that of the usual cattle or buffalo returning to the public consciousness. Our measurements were performed on the loin of bison, buffalo and cattle, including Angus cattle based on the consumer price per 100 grams of product, instrumental colour measurement, instrumental stock measurement, cooking, roasting and pressing loss, instrumental analytical examination and sensory evaluation. During our research, we concluded that bison meat may become a very popular product in Hungary in the future. There is a clear place for the consumption of both buffalo meat and bison meat in a health-conscious diet based on the measured results. [ABSTRACT FROM AUTHOR]

To investigate the effect of different packaging methods on the quality characteristics of buffalo meat during refrigerated storage, buffalo meat was used as raw material, and meat samples were packaged with pallet packaging, film-coating with pallet packaging, vacuum packaging, respectively, and then stored at 4 ℃. The quality indicators, including the color, pH, centrifugal loss, cooking loss, volatile basic nitrogen (TVB-N), carbonyl content, total number of colonies and the number of coliforms, etc. were analyzed. The results showed that with the extension of the refrigeration time，the L* and a* values of buffalo meat with three packaging methods continued to decrease, but the cooking loss, b* value, volatile basic nitrogen, carbonyl content, total number of colonies and number of coliforms continued to increase, and the pH and centrifugal loss showed a dynamic change trend of first decline and then rise. The TVB-N value of the pallet packaging group reached 17.56 mg/100 g at the 6th day of cold storage, the TVB-N value of the film-coating with pallet packaging group reached 19.17 mg/100 g at the 10th day of cold storage, and the TVB-N value of the vacuum packaging group reached 16.20 mg/100 g at the 15th day of cold storage, exceeding the national standard limit (15 mg/100 g). Among the three packaging methods, vacuum packaging could not only maintain the color and water holding capacity of buffalo meat, decrease TVB-N, the total number of colonies and the number of coliforms, but also effectively inhibit the protein oxidation. Therefore, vacuum packaging had the best effect on maintaining the quality of buffalo meat, and its fresh-keeping effect was better than that of pallet packaging and film-coating with pallet packaging.

The goal of the current work was to determine the quality of male and female cattle and buffalo meat, as well as a trial for improving meat quality by feeding the experimental groups from cattle and buffalo for four months in rations containing 16.5% protein. During the year 2021, eighty samples of cattle and buffalo were obtained from butcher shops in Luxor, Egypt. The samples were divided into four categories: male cattle, female cattle, male buffalo, and female buffalo each class was represented by 20 samples. Trails for improvement of the nutritional content of meat by feeding ration containing 16.5% protein to male cattle and buffalo, each class was represented by 10 animals. The samples were analyzed for determination of moisture, protein, fat, ash, carbohydrate, energy percentage, cooking loss, water holding capacity, tenderness as well as cholesterol determined in perinephric fat. Male beef was characterized by greater protein content (18.02% ± 0.35%). On the other hand, male buffalo was characterized by low fat content and cholesterol levels of 1.60% ± 0.85% and 294.30 ± 2.40 mg/100gm, respectively. The experimental male cattle showed the highest protein percentage (18.50% ± 0.37%) and lowest cholesterol level (267.19 ± 6.25 mg /100 gm). The use of the experimental ration could improve the quality of male beef in terms of protein value as well as cholesterol level.

To enhance the tenderness of meat, it can be accomplished physically or chemically. In chemical way, the process can be accomplished using protease enzymes that can be obtained from fruit, the higher the protease enzyme activity, the softer the meat. In this experiment, the extract and juice of melinjo skin (Gnetum gnemon L) was used to examine the protease enzyme activity. Papaya (Carica papaya) and pineapple (Ananas comosus) were used as a comparison. The research was conducted to understand the influence of incubation time (t) and incubation temperature (To) towards the optimum activity characteristic of protease enzyme on the juice and the extract of melinjo skin, papaya and pineapple. The incubation time of juice and extract was from 0 to 90 minutes with incubation temperature of 37°C and incubation time at 20 minutes with incubation temperature range from 20 to 80°C. The protease enzyme activity of juice and extract expand significantly (p<0.05) in conjunction with the increase of incubation time and temperature. The research results revealed that the maximum activity of protease enzyme detected at incubation time of 90 minutes for melinjo juice and pineapple skin, and 10 minutes for papaya. The optimum incubation temperature of melinjo skin at 70°C, papaya at 60°C and pineapple juice at 60°C. Meanwhile, the maximum activity of protease enzyme from melinjo extract identified in the incubation time at 80 minutes, papaya at 90 minutes and pineapple 60 minutes, whereas the incubation temperature of melinjo skin juice at 60°C, papaya at 80°C and pineapple at 30°C. [ABSTRACT FROM AUTHOR]

Since buffalo meat, has been demonstrated to be a potential source of human infection, a careful evaluation of the prevalence of Toxoplasma infection in this meat is needed. Tissue cysts of Toxoplasma gondii are frequently found in the skeletal muscles of buffaloes. This study evaluated the prevalence of Toxoplasma gondii in the meat juice of buffalo meat samples via several diagnostic techniques to protect public health. Peptic digestion, histopathology, and serology were performed on meat juice from 100 buffalo meat samples from local butchers and retail beef markets. Eighteen samples (18%) were suspected of the presence of bradyzoites after digestion and were subjected to histopathology which illustrated that only six samples (6%) were suspected to be Toxoplasma tissue cysts. After that periodic acid Schiff (PAS) stain confirmed that only three samples (3%) were Toxoplasma. Finally, enzyme-linked immunosorbent assay (ELISA) asserted that those three samples were Toxoplasma gondii. This study provides significant evidence about the risk of human exposure to Toxoplasma through the consumption of raw or undercooked buffalo meat potentially contaminated with infectious tissue cysts.. [ABSTRACT FROM AUTHOR]

In India, spent buffaloes are the main contributors of meat, which is tough and low priced and poor demand in the market. In this context, a new technological intervention is needed for restructuring of meat to enhance value-added meat production. Accordingly, an investigation was carried out to analyze the efficacy of different levels of flaxseed flour (C, T1, T2, and T3) as a novel binder for making of Restructured Buffalo Meat Slices (RBMS). The results revealed that T3 (RBMS added with 6% flaxseed flour) demonstrated significantly (P<0.01) higher cooking yield, water-holding capacity (WHC), batter stability and lower diameter shrinkage than control and RBMS incorporated with 2 % and 4 % flax seed flour. None of the treatments had significant influence on pH, total protein extractability, collagen content and solubility of RBMS. Moreover, T3 revealed significantly (P<0.01) higher moisture, total protein, total fat and total ash content than RBMS formulated with other levels of flax seed flour. Conversely, significantly lower in hardness, springiness, chewiness and higher in cohesiveness than other treatments. However, T3 influenced the colour scores, though at different degrees. Ultra structural images of cooked samples displayed the protein matrix between myofibrils which indicates gel network of flaxseed gum and proteins, subsequently caused more cohesiveness. This implies that the flaxseed flour acted as excellent novel binder for binding meat pieces. T3 has proven significantly greater sensory scores than other treatments. Thus, it is clearly evident that T3 has improved most of the quality attributes of buffalo meat and can be recommended as a novel value added technology for meat industry. [ABSTRACT FROM AUTHOR]

Objective: The objective of this study is to investigate the protein changes mechanism of buffalo meat during low temperature storage. Methods: Buffalo meat samples were stored at 4, -18 and -60 ℃, respectively, and the contents of total protein, surface hydrophobicity, total sulfhydryl, free sulfhydryl and carbonyl values were determined, following the analysis of the correlation among those protein indicators. Results: The results showed that the contents of total protein, total sulfhydryl and free sulfhydryl of buffalo meat decreased, with the extension of storage time, while the surface hydrophobicity and carbonyl value of buffalo meat increased. The protein oxidation increased showing linear relationship to the storage temperature. During cold or frozen storage, the total protein content was extremely significantly positively correlated with the contents of total sulfhydryl and free sulfhydryl (P＜0.01), while negatively correlated with surface hydrophobicity and carbonyl value (P＜0.01). The surface hydrophobicity was extremely significantly positively correlated with carbonyl value (P＜0.01), while negatively correlated with the contents of total protein, total sulfhydryl and free sulfhydryl (P＜0.01). Conclusion: The degree of protein oxidation of buffalo meat stored at -60 ℃ was the lowest, with the quality characteristics of buffalo meat maintained better, and its fresh-keeping effect was better than that of buffalo meat stored at 4 ℃ and -18 ℃.

This study aimed to isolate and identify the Bacillus licheniformis bacteria that produces the enzyme collagenase. Due to the selective nature of this enzyme in breaking down and degrading collagen, it was used to tenderize aged buffalo meat. The bacterial isolates were screened using a selective medium and then grown on collagen-agar medium to identify enzyme-producing isolates. Thirteen enzyme-producing isolates were obtained based on the formation of a transparent corona around the colony. Biochemical assessments of the bacterial isolates were carried out using the ABIS online program. The isolates BL1–BL9, BL12 and BL13 were found to be related to B. licheniformis with a percentage match of 98%, while BL10 and BL11 were related to Bacillus pumilus and Bacillus subtilis with a percentage match of 95% and 95.3%, respectively. The enzyme activity of the isolates varied, with the highest activity reaching 200.71 units.ml-1 for isolate BL12. The enzyme of this isolate was chosen to complete the other tests. The optimal time required to obtain the highest enzymatic activity was found to be 20 h, which amounted to 210.25 units.ml-1, with a specific activity of 135.64 units.ml-1. The enzyme was partially purified using ammonium sulphate at a saturation rate of 20–70% as it showed an enzymatic activity and specificity of 355.81 units.ml-1 and a specific activity of 423.58 units.ml-1. Partially purified collagenase was used to tenderize aged buffalo meat. The results showed that treating aged buffalo meat with the enzyme solution for different immersion durations improved the pH, water-holding capacity (WHC) and cooking yield, with an increase in the concentration of hydroxyproline and a significant percentage of soluble collagen; the treated samples showed the best properties with a 60-min immersion duration.

Objective: This study aimed to determine the prevalence, virulence-associated genes and antimicrobial resistance of Salmonella species recovered from buffalo meat at Mansoura city in Egypt. Salmonella virulence genes were detected using polymerase chain reaction targeting invA, stn, and hilA genes. Design: Observational study. Samples: 120 samples. Procedures: A total of 120 buffalo meat samples were bacteriologically analyzed to isolate and characterize the Salmonella spp. and its virulence genes, in addition to their antimicrobial resistance. Results: Thirty (25%) out of 120-samples from buffalo meat were positive Salmonella spp. Out of the 191 phenotypically identified Salmonella isolates, only 58 strains were molecularly confirmed as Salmonella spp. based on invA gene detection. The hilA and stn genes were detected in 79.3% (46/58) and 72.4% (42/58) of the tested isolates, respectively. S. Enteritidis and S. Typhimurium were the predominant serovars of the tested isolates. All recovered isolates (n=58) were found to be resistant to erythromycin. A high percentage of isolates recovered from buffalo meat were resistant to at least one antibiotic with a MAR average of 0.459. Conclusion and clinical relevance: The high level of Salmonella contamination reported in Egyptian buffalo meat can constitute a potential risk for public health. Consequently, special programs are urgently needed to control Salmonella contamination in Egypt. [ABSTRACT FROM AUTHOR]

This study aimed to isolate and identify the Bacillus licheniformis bacteria that produces the enzyme collagenase. Due to the selective nature of this enzyme in breaking down and degrading collagen, it was used to tenderize aged buffalo meat. The bacterial isolates were screened using a selective medium and then grown on collagen-agar medium to identify enzyme-producing isolates. Thirteen enzyme-producing isolates were obtained based on the formation of a transparent corona around the colony. Biochemical assessments of the bacterial isolates were carried out using the ABIS online program. The isolates BL1- BL9, BL12 and BL13 were found to be related to B. licheniformis with a percentage match of 98%, while BL10 and BL11 were related to Bacillus pumilus and Bacillus subtilis with a percentage match of 95% and 95.3%, respectively. The enzyme activity of the isolates varied, with the highest activity reaching 200.71 units.ml-1 for isolate BL12. The enzyme of this isolate was chosen to complete the other tests. The optimal time required to obtain the highest enzymatic activity was found to be 20 h, which amounted to 210.25 units.ml-1, with a specific activity of 135.64 units.ml-1. The enzyme was partially purified using ammonium sulphate at a saturation rate of 20-70% as it showed an enzymatic activity and specificity of 355.81 units.ml-1 and a specific activity of 423.58 units.ml-1. Partially purified collagenase was used to tenderize aged buffalo meat. The results showed that treating aged buffalo meat with the enzyme solution for different immersion durations improved the pH, water-holding capacity (WHC) and cooking yield, with an increase in the concentration of hydroxyproline and a significant percentage of soluble collagen; the treated samples showed the best properties with a 60-min immersion duration. [ABSTRACT FROM AUTHOR]

The article discusses the wilderness activities of prehistoric Native U.S. people and the ancient realities of wilderness subsistence. It refers to the lack of foresight, and saving food for the future among Canadian natives. t mentions captive Fanny Kelly's observances of the behavior of slaughtering buffaloes among the Sioux when they hunted buffalo. It highlights the short-term indulgence behavior in more ancient cultures.

This study investigated the effect of animal age, calcium chloride marination, and storage time on meat quality characteristics of buffalo bulls to suggest a cost-effective method of improving buffalo meat quality. The current study was designed considering the importance of buffalo meat and the usage of meat from spent buffalo animals in local markets of South Asian countries. A total of 36 animals comprised of 18 young and 18 spent buffalo bulls were selected. After slaughtering and 24 h of postmortem chilling, striploins were separated and cut into 16 steaks and equally divided into two groups, i.e., either marinated with calcium chloride or not. Meat quality characteristics were recorded on 0, 2, 4, 6, 8, and 10 days of storage. The results showed that the pH value of young animals was higher than the value of spent animals and pH was increased over the storage time. Color b*, C*, and h* values were higher in spent animals as compared with the young animals; however, values of colors L* and h* were higher and a* was lower in marinated samples than the values of non-marinated samples. Color a* and C* values were increased and h* was decreased with lengthening the storage time. The meat cooking loss was higher in marinated and the water-holding capacity was higher in non-marinated meat samples. Shear force values were lower in young animals and marinated samples than the values of spent animals and non-marinated meat samples, respectively. Sensory characteristic scores of marinated samples were better than the non-marinated samples. In conclusion, calcium chloride marination can be used to improve the quality characteristics of buffalo meat. [ABSTRACT FROM AUTHOR]

Background: The ever-increasing market of functional meat products demanded especially by modern health conscious consumers has prompted researchers to develop healthier meat products. Aims: This experiment was conducted to improve the dietary fiber-deficient buffalo meat with natural functional fiber-rich extenders. Methods: Meat obtained from the carcass of adult female buffalo (>10 years of age) was procured from the local market within 5-6 h of slaughter, conditioned for 24 h, and then processed by incorporating the dietary fiber-rich extenders at their optimum levels viz. 12% barley flour, 12% maize flour, 10% pea hull powder, and 8% wheat bran (hydrated as 1:1, w/w) for the development of functional restructured buffalo meat fillets (FRBMF). Results: Results revealed higher cooking yield, pH, moisture content, lower protein, and fat percentage for most of the treated samples compared with the control group. The ash percentage of FRBMF prepared with the optimum level of pea hull powder and wheat bran was significantly higher (P<0.05) than in control and other treatments. Shear force values for FRBMF were lower than the control. Total dietary fiber (TDF) percentage of all the treatment products was significantly higher (P<0.05) than the control. Texture profile analysis revealed no significant differences (P>0.05) between FRBMF and the control. The sensory scores for most of the attributes of FRBMF incorporated with the optimum level of extenders were lower but comparable to the control. Conclusion: It was concluded that the functionality of the product had improved, especially in terms of total dietary fiber, as compared to the control. Pea hull powder and wheat bran proved to be excellent sources of dietary fibers, followed by barley and maize flours, respectively. [ABSTRACT FROM AUTHOR]

Objective: The purpose of this study was to investigate how pomegranate peel extract (PPE) can prevent lipid oxidation, peroxide value, and pathogenic bacteria growth in buffalo meat. Materials and Methods: PPE and buffalo meat were employed in this investigation. The buffalo meat marinated with PPE was evaluated by refrigerating it at a temperature of 5°C ± 1°C on days 0, 4, 8, 12, and 16. PPE was added to buffalo meat at a rate of 0% as a control (K0), 0.50% (K1), 1.00% (K2), 1.50% (K3), and 2.00% (K4). Results: The addition of PPE lowered the total plate count, peroxide value, lipid, and pH between treatments and storage period (p < 0.05). PPEs high concentration of polyphenols, flavonoids, antioxidants, and antibacterial substances may decrease lipid oxidation, peroxide production, and bacterial growth rate. Conclusions: Marinating buffalo meat in PPE may help maintain the meats freshness while being stored at a refrigerator temperature (5°C ± 1°C). [J Adv Vet Anim Res 2021; 8(4.000): 612-618]

The current study aimed to investigate the presence of Salmonella spp. prevalence in buffalo meat in Egypt, along with studying the antimicrobial susceptibility of the recovered isolates. Salmonella spp. was detected in 25% of tested buffalo meat. A total of 53 (100%) isolates were genetically verified by PCR as Salmonella, based on the detection of the invA gene. The stn and hilA genes were detected in 71.7% (38/53), and 83.0% (44/53) of the recovered isolates, respectively. Salmonella Enteritidis (11/53; 20.7%) was the most commonly isolated serovar, followed by S. Typhimurium (9/53; 17%), S. Montevideo (6/53; 11.3%), meanwhile, S. Chester, S. Derby, S. Papuana, and S. Saintpaul were the least commonly identified serovars (a single strain for each; 1.9%). Among the 16 antimicrobials tested, amikacin, imipenem, gentamicin, cefotaxime, meropenem, ciprofloxacin, and enrofloxacin were the most effective drugs, with bacterial susceptibility percentages of 98.1%, 94.3%, 92.5%, 86.8%, 83.0%, 73.6%, and 69.8%, respectively. Meanwhile, the least effective ones were erythromycin, streptomycin, clindamycin, cefepime, and nalidixic acid, with bacterial resistance percentages of 100%, 98.1%, 88.7%, 77.4%, and 66%, respectively. Interestingly, the high contamination level of Egyptian buffalo meat with multidrug-resistant Salmonella (79.2%; 42/53) can constitute a problem for public health. Therefore, programs to control Salmonella contamination are needed in Egypt. [ABSTRACT FROM AUTHOR]

In this study, Citrus sinensis essential oil was extracted by hydrodistillation method and the results of gas chromatography-mass spectrometry showed that the oil is rich in limonene (87.86%). Total phenol and flavonoid contents of the CSEO were 125.41 mg GAE/g and 32.50 mg QE/g, respectively. Its antioxidant activity was found to be 39.75 and 52.43%, based on DPPH and ABTS radical scavenging activity, respectively. The presence of limonene in the CSEO was confirmed by furrier transform infrared spectroscopy. The CSEO was then combined with Cordia myxa fruit mucilage to produce an edible coating in order to improve the microbial and oxidative stability of buffalo meat during storage (10 days, 4 °C). Results showed that the growth of total viable count, psychrotrophic bacteria, E. coli, Staphylococcus aureus, and fungi were significantly inhibited in the buffalo meat samples coated with CMFM+CSEO. The CMFM+CSEO edible coating was also more effective in inhibiting the oxidation progression and moisture and texture losses, in comparison with control sample. According to the sensory evaluation results, the CMFM+CSEO edible coating increased the shelf-life of buffalo meat samples; the samples were acceptable even at the end of storage period (10 days), but the control sample was unacceptable after 7 days of storage. Therefore, the edible coating based on Cordia myxa fruit mucilage and Citrus sinensis essential oil could be used as a natural preservative to increase the shelf-life of buffalo meat and other meat products.

A simple, affordable, and efficient multiresidue analytical method was developed and validated using liquid chromatography-tandem mass spectrometry (LC-MS/MS) to accurately identify and quantify a prioritized zero-tolerance antimicrobial residues in buffalo meat. Analyzing zero-tolerance antimicrobials such as chloramphenicol, metronidazole, and nitrofurans involves detecting even trace levels of residues in food products to safeguard consumer safety and public health. A modified QuEChERS method with 2-nitrobenzaldehyde derivatization using ethyl acetate was employed for the extraction of the antimicrobial compounds, followed by a suitable clean-up. Liquid chromatographic conditions were optimized on a reverse phase C18 analytical column over a runtime of 12 min, and the eluted analytes were observed in selected reaction monitoring mode (SRM). The method's performance was validated in accordance with Regulation (EU) 2019/1871 and Commission Implementing Regulation (EU) 2021/810 guidelines. The linearity of the calibration curves was > 0.99, and the mean recoveries of the analytes ranged from 81.92 % to 110 %. The intra-day and inter-day precisions were less than 9 %. The limits of detection (LOD) and limits of quantification (LOQ) were in the range of 0.04–0.11 µg/kg and 0.13–0.37 µg/kg, respectively. This is well below the MRLs set by the European Commission for zero-tolerance substances. • A HPLC-MS/MS method for the analysis of multi-class antimicrobials with zero tolerances in buffalo meat is presented. • A modified QuEChERS method with 2-NBA derivatization was used to maximize the recovery of selected antimicrobials. • Polarity switching was included in the mass spectrometry to improve the sensitivity of chloramphenicol detection. • The performance characteristics of the developed method complied with the European Union guidelines. [ABSTRACT FROM AUTHOR]

Aim of this study was to develop a rapid spectrometric method for monitoring chilled (CM) and frozen-thawed meat (FTM) in supply chain to find out the regulatory compliance. The method was developed with the standardization of extraction buffer, substrate and developer. SDS-PAGE clearly displayed presence of citrate synthase (CS) corresponding to MWt. of 42.5 kDa while Western blotting and ELISA data confirmed the presence of this enzyme. Validation data revealed very good precision of the method with coefficient of variation (CV, %) less than 10. To ascertain the thermal history, a threshold value (R1 value) less than 0.2 was established for samples subjected to freezing and thawing cycles, while meat samples exhibiting an R1 value of 0.9 or higher are classified as chilled meat which made clear demarcation in between the two types of meat. The CS enzyme showed very good stability on repeated freezing-thawing, and thus, CS has greater potential to acts a biomarker for distinguishing chilled and defrosted meat to meet the regulatory compliance. [Display omitted] • Biomarker based rapid visual and spectrophotometric method developed. • Extraction buffer, substrate and developer were optimized. • CS activity is confirmed by western blotting and ELISA. • Method is validated for linearity, repeatability and reproducibility. • Thermal history of fresh and frozen-thawed meat established. [ABSTRACT FROM AUTHOR]

Copyright of Food & Machinery is the property of Food & Machinery Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Lead (Pb), chromium (Cr) and cobalt (Co) were investigated in 160 local and imported meat samples of cattle and buffalo collected from markets of Mosul city by using Atomic Absorption Spectrophotometer (AAS). Results reported mean concentrations of Pb and Cr in local cattle meat 0.136 and 0.0651 mg/kg, respectively significantly higher than that reported for Co 0.008 mg/kg. In imported cattle meat, results revealed that Pb presented a mean concentration 0.182 mg/kg significantly higher than that presented by Cr and Co 0.0486 and 0.00971 mg/kg, respectively. No significant differences in the mean concentrations of Pb, Cr and Co in local buffalo meat 0.119, 0.0896 and 0.017 mg/kg, respectively, and imported buffalo meat 0.106, 0.102 and 0.041 mg/kg, respectively, were reported. The results revealed that 20% from each local cattle and buffalo meat samples, 12.5% from imported cattle meat and 22.5% from imported buffalo meat were exceeded the maximum permissible limit for lead in meat. Concerning Cr, 2.5% from imported cattle meat and 5% from each of local and imported buffalo meat surpassed the maximum acceptable limit. Ultimately, results showed that all samples of local and imported cattle and buffalo meat were within the maximum allowable limits for Co. The hazards of metals on public health was discussed.

Objective: The purpose of this study was to investigate how pomegranate peel extract (PPE) can prevent lipid oxidation, peroxide value, and pathogenic bacteria growth in buffalo meat. Materials and Methods: PPE and buffalo meat were employed in this investigation. The buffalo meat marinated with PPE was evaluated by refrigerating it at a temperature of 5°C ± 1°C on days 0, 4, 8, 12, and 16. PPE was added to buffalo meat at a rate of 0% as a control (K0), 0.50% (K1), 1.00% (K2), 1.50% (K3), and 2.00% (K4). Results: The addition of PPE lowered the total plate count, peroxide value, lipid, and pH between treatments and storage period (p < 0.05). PPE's high concentration of polyphenols, flavonoids, antioxidants, and antibacterial substances may decrease lipid oxidation, peroxide production, and bacterial growth rate. Conclusions: Marinating buffalo meat in PPE may help maintain the meat's freshness while being stored at a refrigerator temperature (5°C ± 1°C). [ABSTRACT FROM AUTHOR]

This study investigated the effect of animal age, calcium chloride marination, and storage time on meat quality characteristics of buffalo bulls to suggest a cost-effective method of improving buffalo meat quality. The current study was designed considering the importance of buffalo meat and the usage of meat from spent buffalo animals in local markets of South Asian countries. A total of 36 animals comprised of 18 young and 18 spent buffalo bulls were selected. After slaughtering and 24 h of postmortem chilling, striploins were separated and cut into 16 steaks and equally divided into two groups, i.e., either marinated with calcium chloride or not. Meat quality characteristics were recorded on 0, 2, 4, 6, 8, and 10 days of storage. The results showed that the pH value of young animals was higher than the value of spent animals and pH was increased over the storage time. Color b*, C*, and h* values were higher in spent animals as compared with the young animals; however, values of colors L* and h* were higher and a* was lower in marinated samples than the values of non-marinated samples. Color a* and C* values were increased and h* was decreased with lengthening the storage time. The meat cooking loss was higher in marinated and the water-holding capacity was higher in non-marinated meat samples. Shear force values were lower in young animals and marinated samples than the values of spent animals and non-marinated meat samples, respectively. Sensory characteristic scores of marinated samples were better than the non-marinated samples. In conclusion, calcium chloride marination can be used to improve the quality characteristics of buffalo meat.

Rendang is a kind of food that has become one of cultural heritages of Minangkabau tribe. It is not only a local food that has been crowned the best food in the world by CNN, but it also serves as the cultural identity. Most of people think that rendang is only made from beef of buffalo meat. In fact, rendang has many varieties that relate to the types of the area and the local natural resources where it is cooked. West Sumatra consists of mountainous and coastal areas. One of the popular rendang varieties in coastal areas is Rendang Lokan—it is not made from beef but oyster (lokan). Rendang Lokan is a kind of food for people who live in this area. They use resources of the sea for their foods. Rendang, for Minangkabau tribe, is not only considered as a traditional food but also as a symbol of cultural identity from a certain area. This article is aimed at discussing the history of using Oyster as the main ingredient for rendang as one of the rendang varieties coming from the coastal areas in West Sumatra. The results show that rendang lokan is a representation of the characteristics of Minangkabau people who have the ability to adapt themselves to the local environmental conditions in maintaining their cultural identity. Rendang lokan was initially created as the adjustment of the Minangkabau people who live in the coastal areas to the local natural resources and their economic conditions. [ABSTRACT FROM AUTHOR]

The current study aimed to investigate the presence of Salmonella spp. prevalence in buffalo meat in Egypt, along with studying the antimicrobial susceptibility of the recovered isolates. Salmonella spp. was detected in 25% of tested buffalo meat. A total of 53 (100%) isolates were genetically verified by PCR as Salmonella, based on the detection of the invA gene. The stn and hilA genes were detected in 71.7% (38/53), and 83.0% (44/53) of the recovered isolates, respectively. Salmonella Enteritidis (11/53; 20.7%) was the most commonly isolated serovar, followed by S. Typhimurium (9/53; 17%), S. Montevideo (6/53; 11.3%), meanwhile, S. Chester, S. Derby, S. Papuana, and S. Saintpaul were the least commonly identified serovars (a single strain for each; 1.9%). Among the 16 antimicrobials tested, amikacin, imipenem, gentamicin, cefotaxime, meropenem, ciprofloxacin, and enrofloxacin were the most effective drugs, with bacterial susceptibility percentages of 98.1%, 94.3%, 92.5%, 86.8%, 83.0%, 73.6%, and 69.8%, respectively. Meanwhile, the least effective ones were erythromycin, streptomycin, clindamycin, cefepime, and nalidixic acid, with bacterial resistance percentages of 100%, 98.1%, 88.7%, 77.4%, and 66%, respectively. Interestingly, the high contamination level of Egyptian buffalo meat with multidrug-resistant Salmonella (79.2%; 42/53) can constitute a problem for public health. Therefore, programs to control Salmonella contamination are needed in Egypt.

A total of 50 Escherichia coli were isolated from buffalo meat and their antibiotic profiling was carried out. 90% E. coli isolates showed resistant to two or more classes of 21 commonly used antibiotics. Moreover, there was also variation in resistance/sensitivity behavior towards antibiotics. Highest resistance was found to be against methicillin (84%) in the isolates followed by vancomicin (70%), sulphadiazine (68%) and cefaclor (66%), whereas, resistance was less common for kanamycin (8%) and chloramphenicol (4%). ECMB1, ECMA2, ECMA8, ECMS9 and ECMA31 strains showed highest MDR pattern with presence of blaCTX-M, qnr S and qnr B resistant genes. ECMB1 strain was resistant to 14 antibiotics belonging to 7 different classes. Therefore, ECMB1 was selected for further studies. Sodium Alginate Film incorporated with 10, 20, and 30% ethanolic extract of Syzygium cumini (EESC) were formulated and characterized using state-of-art techniques. A dose-dependent antibacterial activity against E. coli ECMB1 was recorded by the films made from EESC (EESCF). The growth kinetics of E. coli strain ECMB1 showed 9% decrease in log CFU when it was cultured in 30% EESCF as compared to control cells after 12 h of growth. Present finding highlight the efficacy and possible use of EESCF as meat packaging film to prevent food spoilage caused by MDR bacteria. [ABSTRACT FROM AUTHOR]

In this study, Citrus sinensis essential oil was extracted by hydrodistillation method and the results of gas chromatography-mass spectrometry showed that the oil is rich in limonene (87.86%). Total phenol and flavonoid contents of the CSEO were 125.41 mg GAE/g and 32.50 mg QE/g, respectively. Its antioxidant activity was found to be 39.75 and 52.43%, based on DPPH and ABTS radical scavenging activity, respectively. The presence of limonene in the CSEO was confirmed by furrier transform infrared spectroscopy. The CSEO was then combined with Cordia myxa fruit mucilage to produce an edible coating in order to improve the microbial and oxidative stability of buffalo meat during storage (10 days, 4 °C). Results showed that the growth of total viable count, psychrotrophic bacteria, E. coli, Staphylococcus aureus, and fUngi were significantly inhibited in the buffalo meat samples coated with CMFM+CSEO. The CMFM+CSEO edible coating was also more effective in inhibiting the oxidation progression and moisture and texture losses, in comparison with control sample. According to the sensory evaluation results, the CMFM+CSEO edible coating increased the shelf-life of buffalo meat samples; the samples were acceptable even at the end of storage period (10 days), but the control sample was unacceptable after 7 days of storage. Therefore, the edible coating based on Cordia myxa fruit mucilage and Citrus sinensis essential oil could be used as a natural preservative to increase the shelf-life of buffalo meat and other meat products. [ABSTRACT FROM AUTHOR]

The objectives of the current study were first to investigate the prevalence rates of Salmonella spp. in the buffalo meat and edible offal (round, masseter muscles, liver, kidney, and trimmings) retailed in Zagazig city, Egypt. Second, serological identification of the isolated Salmonella spp., was followed. Third, screening of antimicrobial sensitivity testing of the identified Salmonella Typhimurium was done using the disk diffusion assay. Finally, the inhibitory effects of rosemary and olive oils against Salmonella Typhimurium were investigated. The obtained results in the present study revealed isolation of Salmonella spp., from the examined round, masseter muscles, liver, kidney, and trimmings at 15%, 25%, 35%, 25%, and 50%, respectively. Serological identification of Salmonella spp. revealed recovery of six serotypes namely, S. Typhimurium, S. Enteritidis, S. Kentucky, S. Inganda, S. Apeyeme, and S. Anatum from the examined samples at variable rates. The overall isolation rates of these serotypes were 26.64%, 29.97%, 16.65%, 9.99% 9.99%, and 6.66%, respectively. Salmonella Typhimurium isolates had clear multidrug resistance profiles. Rosemary and olive oils at 0.1%, and 0.5% could significantly reduce S. Typhimurium in an experimental trial in a concentration-dependent phenomenon. [ABSTRACT FROM AUTHOR]

Recently, several concerns have been expressed on red meat quality and consumption. The aims of this study were to evaluate the influence of different breeding techniques and a prolonged post dry aging (PDA) maturation process on biomolecules level in raw buffalo meat. In the first experiment, two groups of animals were maintained with different space availability (15 vs. 10 m²/animal) for 90 days and biomolecules content was evaluated. In experiment 2, two diets (with or without ryegrass green forage) were used to assess the concentration of these biomolecules. Finally, in experiment 3, the meat of the animals that showed the highest content of biomolecules was chosen to assess the influence of the PDA maturation process. Buffaloes reared at 15 m² showed a significantly (p < 0.05) higher content of the considered biomolecules compared with their counterparts. Similarly, buffaloes fed green forage showed higher content of biomolecules (p < 0.05) compared with the control group. The meat of the animals bred at 15 m² and fed green forage showed a significant (p < 0.01) increase of biomolecules content during the PDA maturation process up to 60 days without influence microbiological profile in terms of total aerobic bacterial counts, yeasts, and molds. In conclusion, breeding techniques and PDA maturation system could enhance biomolecules levels in terms of quality, without affect health standards. [ABSTRACT FROM AUTHOR]

Copyright of Revista Cientifica de la Facultade de Veterinaria is the property of Universidad del Zulia, Facultad de Ciencias Veterinarias and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista Cientifica de la Facultade de Veterinaria is the property of Universidad del Zulia, Facultad de Ciencias Veterinarias and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista Cientifica de la Facultade de Veterinaria is the property of Universidad del Zulia, Facultad de Ciencias Veterinarias and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista Cientifica de la Facultade de Veterinaria is the property of Universidad del Zulia, Facultad de Ciencias Veterinarias and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista Cientifica de la Facultade de Veterinaria is the property of Universidad del Zulia, Facultad de Ciencias Veterinarias and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study is aimed to develop a novel edible coating based on Plantago major seed mucilage (PMSM) and Citrus limon essential oil (CLEO) to increase the shelf‐life of buffalo meat during cold storage. The CLEO was firstly isolated by the hydrodistillation method, and it contained mainly limonene (40.5%) and carene (15.4%) with remarkable antioxidant activity (55.7%, 63.8%, and 51.85% based on the DPPH‐radical scavenging, ABTS‐radical scavenging, and carotene‐linoleic acid bleaching tests, respectively) and antibacterial effect against some pathogenic and spoilage microorganisms. The CLEO (0%, 0.5%, 1%, 1.5%, and 2%) was then incorporated into PMSM solution to develop a novel CLEO‐loaded PMSM edible coating for improving the shelf‐life of buffalo meat. The edible coating was able to significantly reduce the progression of lipid oxidation (peroxide value) and microbial growth (total viable count, psychrotrophic bacteria, Escherichia coli, Staphylococcus aureus, and fungi) in buffalo meat during storage period of 10 days at 4°C in comparison with the control (noncoated sample). The meat hardness and sensory properties (i.e., odor, color, appearance, texture, and overall acceptability) were also maintained better upon edible coating applications. Based on the results, the CLEO‐rich PMSM edible coating could be applied as a new and effective preservative to improve the stability of meat products to lipid oxidation and microbial spoilage. [ABSTRACT FROM AUTHOR]

Boosting meat production potential possibly happens when people will judge meat quality and use their livestock wisely, as they meet up their demand from promising animal like buffalo. To evaluate the productive performances and quality assessments of beef and buffalo meats, cattle (Pabna) and buffalo (Native, swamp type) were fattened for 120 days with a single plane of nutrition in a 2×3 (Species×Age) factorial experiment. By slaughtering, the carcass and non-carcass characteristics, primal cuts, pH, drip loss, cooking loss, color, intramuscular fat of meat, marbling score, and yield grade of meat were determined through univariate GLM procedure based CRD analysis. Live and carcass weights of buffalo were significantly higher (p

The physicochemical characteristics and microbiological quality of buffalo meat are influenced by differences in muscle type. This study aimed to evaluate the physiochemical characteristic and microbiological quality of the topside (active muscle) and longissimus dorsi (passive muscle) of Indonesian local buffalo meat. Samples used in this study were buffalo meat from local swamp buffalo, aged more than four years old on the topside and longissimus dorsi. This study used a completely randomized design, with three repetitions in each treatment. All data were analyzed using analysis of variance (ANOVA). The result of the study on the topside and longissimus dorsi area showed a significant difference in the pH and cholesterol levels of the buffalo meat. The longissimus dorsi area had a lower level of pH and cholesterol compared to the topside area. Furthermore, this longissimus dorsi meat has a higher color, protein, ash, fat, essential amino acid, and lactic acid bacterial (BAL) content than the topside meat. However, the topside meat had higher carbohydrate, essential fatty acid, Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus) content compared to the longissimus dorsi meat. Longissimus dorsi meat had better physicochemical characteristics and microbiological quality than the topside meat

Boosting meat production potential possibly happens when people will judge meat quality and use their livestock wisely, as they meet up their demand from promising animal like buffalo. To evaluate the productive performances and quality assessments of beef and buffalo meats, cattle (Pabna) and buffalo (Native, swamp type) were fattened for 120 days with a single plane of nutrition in a 2x3 (SpeciesxAge) factorial experiment. By slaughtering, the carcass and non-carcass characteristics, primal cuts, pH, drip loss, cooking loss, color, intramuscular fat of meat, marbling score, and yield grade of meat were determined through univariate GLM procedure based CRD analysis. Live and carcass weights of buffalo were significantly higher (p<0.001), but the dressing percentage was significantly lower (p<0.001) than cattle (52.1% & 55.3%, respectively). Species variation and age have a great impact on the yield of primal cuts. Meat: bone of cattle (5.33:1.00) was significantly better (p<0.001) than buffalo (4.57:1.00). Buffalo meat was darker and reddish (p<0.01) in color, and with the increment of age, it was increased (p<0.001). A little amount (p<0.001) of intramuscular fat was found in buffalo meat (0.44%) than cattle (3.31%). The marbling score was measured higher (p<0.001) in cattle than buffalo (5.00 and 3.85, respectively). Buffalo meat scored 3 in 5 scale yield grade point where beef gained 3.5 scores and showed a significant (p<0.05) difference. Finally, buffalo meat scored better than beef with the measures of yield grade, marbling score, and fat percentage, though its lower carcass yield and demerits of a reddish color. [ABSTRACT FROM AUTHOR]

The study aimed to identify the species origin of imported buffalo meat from three countries Ukraine, Brazil and India to Erbil using PCR-RFLP technique. The pair of universal cyt b primer was designed to amplify a 359 bp DNA fragment in PCR amplification. Then the amplified fragments were digested with Hinf1 and Rsa I restriction enzymes, achieving a characteristics banding pattern in a 2% agarose which produced evidence to identify origin meat species. The results presented that digestion of samples with the Hinf1 RE, produced two bands in each (Ukraine and Brazil), (58 and 301) bp while it was showed different bands in Indian buffalo meat (85, 274) bp. On the other hand the outcomes in the Rsa I RE were two bands in Ukraine and Brazil (156, 203) bp and two bands were obtained in Indian buffalo meat (106, 253) bp. The results realized that the Indian buffalo meat species was not acceptable and showed mislabeling products. Thus, the obtained results recommend that the PCR-RFLP technique with HinfI and Rsa I restriction enzymes play an important role to detect the origin meat species, since it is a fast, simple and easily handle technique for detection of meat species. [ABSTRACT FROM AUTHOR]

Feeding is one of the most important factors in increasing the potential of livestock at different stages of growth. To obtain better levels in live weight, it is necessary to make a good planning of the resources possessed. For this, it is required to have the necessary food to meet their nutritional needs, enabling a better evolutionary development. In this work, a tool with relevant information about buffalo cattle, for an adequate formulation of food rations is developed. To design the application, the steps proposed by the RUP methodology were followed and for the implementation, Double Square of Pearson and Simplex Dual mathematical models were taken into account in order to achieve the adequate balance of nutrients. [ABSTRACT FROM AUTHOR]

Lead (Pb), chromium (Cr) and cobalt (Co) were investigated in 160 local and imported meat samples of cattle and buffalo collected from markets of Mosul city by using Atomic Absorption Spectrophotometer (AAS). Results reported mean concentrations of Pb and Cr in local cattle meat 0.136 and 0.0651 mg/kg, respectively significantly higher than that reported for Co 0.008 mg/kg. In imported cattle meat, results revealed that Pb presented a mean concentration 0.182 mg/kg significantly higher than that presented by Cr and Co 0.0486 and 0.00971 mg/kg, respectively. No significant differences in the mean concentrations of Pb, Cr and Co in local buffalo meat 0.119, 0.0896 and 0.017 mg/kg, respectively, and imported buffalo meat 0.106, 0.102 and 0.041 mg/kg, respectively, were reported. The results revealed that 20% from each local cattle and buffalo meat samples, 12.5% from imported cattle meat and 22.5% from imported buffalo meat were exceeded the maximum permissible limit for lead in meat. Concerning Cr, 2.5% from imported cattle meat and 5% from each of local and imported buffalo meat surpassed the maximum acceptable limit. Ultimately, results showed that all samples of local and imported cattle and buffalo meat were within the maximum allowable limits for Co. The hazards of metals on public health was discussed. [ABSTRACT FROM AUTHOR]