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The objective was to comparatively evaluate the physical and physico-chemical properties of buffaloes carcasses (Bubalus bubalis), Murrah/Mediterranean finished in Traditional System, with pasture and mineral supplements, with buffalo, from same race, finished in a Silvopastoral System, with mineral supplementation and diet composed of organic residues, in research unit of Embrapa Eastern Amazon, Belém, Para State, Brazil. The slaughter occurred in commercial slaughterhouse, following its normal flow, with quantitative and qualitative evaluations of the carcasses. The experimental design was randomized, with the data submitted to ANOVA and means compared using the ‘t’ test at 5% significance. Animals from Silvopastoral System slaughtered at weights similar to those of Traditional System in different ages, showed better carcass conformation and fat distribution, with significant differences (P<0.05) in marbling in the Longissimus dorsi muscle and weight of the hindquarters, with increased production of prime meat. Although the carcasses have submitted final pH within the limits of DFD meat (dark, firm and dry), the analysis of color and texture of meat allow us to consider normal quality.<p><p> Objetivou-se avaliar comparativamente as características físicas e físico-químicas das carcaças de búfalos (Bubalus bubalis), Murrah/Mediterrâneo, terminados em Sistema Tradicional, com pastagem cultivada e suplementação mineral, com animais terminados em Sistema Silvipastoril, com suplementação mineral e ração composta por resíduos agroindustriais, em Unidades de Pesquisa da Embrapa Amazônia Oriental, em Belém, Pará. Os abates ocorreram em abatedouro comercial, com posteriores avaliações quantitativas e qualitativas das carcaças. O delineamento experimental foi inteiramente casualizado, submetidos à análise de variância e médias comparadas pelo teste ‘t’, a 5% de significância. Os animais do Sistema Silvipastoril, abatidos com pesos similares aos do Sistema Tradicional, apresentaram melhor conformação de carcaça e acabamento de gordura, com diferenças significativas (P < 0,05) no marmoreio do músculo Longissimus dorsi e nos pesos de quartos traseiros, com aumento na produção de carnes nobres. Embora as carcaças tenham apresentado pH final no limite de carne DFD (dark, firm e dry), as análises de cor e textura objetivas permitem considerá-la com qualidade normal

Sistemas silvipastoril e tradicional na Amazônia Oriental – produção e qualidade da carcaça e carne de búfalos