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A Comparison of Some Properties of Meat from Young Buffalo ( Bubalus bubalis and Cattle
Author(s) -
ROBERTSON J.,
RATCLIFF D.,
BOUTON P.E.,
HARRIS P.V.,
SHORTHOSE W.R.
Publication year - 1986
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.1365-2621.1986.tb10832.x
Subject(s) - bubalus , brahman , buffalo meat , water buffalo , achilles tendon , zoology , tenderness , beef cattle , connective tissue , biology , meat tenderness , anatomy , muscle fibre , tendon , veterinary medicine , food science , medicine , ecology , genetics , breed , skeletal muscle
Meat properties of four muscles of differing collagen content from both Achilles tendon‐hung and tenderstretched (suspended from the sacrosciatic ligament) sides of water buffalo ( Bubalus bubalis ) and Brahman‐cross steers were assessed. The animals were together on good pasture until slaughtered at similar ages (27 months) and liveweights (ca 317 kg). Buffalo muscles were darker than beef and darkened more at chill temperatures. Warner‐Bratzler peak force minus initial yield values, adhesion and compression values indicated that for the three muscles with the greater connective tissue contents, buffalo muscles were slightly tougher than corresponding beef muscles because of a greater contribution of connective tissue to toughness. No species differences were found for the psoas major muscle except for flavor, where beef was slightly preferred.