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A Comparison of Some Properties of Beef and Buffalo ( Bubalus bubalis ) Meat
Author(s) -
ROBERTSON J.,
BOUTON P. E.,
HARRIS P. V.,
SHORTHOSE W. R.,
RATCLIFF D.
Publication year - 1983
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1983.tb14876.x
Subject(s) - bubalus , tenderness , buffalo meat , connective tissue , meat tenderness , beef cattle , food science , zoology , achilles tendon , biology , chemistry , anatomy , tendon , ecology , genetics
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.