A Comparison of Some Properties of Beef and Buffalo (Bubalus bubalis) Meat |
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| Authors: | J. ROBERTSON P. E. BOUTON P. V. HARRIS W. R. SHORTHOSE D. RATCLIFF |
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| Affiliation: | Authors Bouton, Harris, and Shorthose are affiliated with the CSIRO Meat Research Lab., P.O. Box 12, Cannon Hill, Qld, 4170 Australia.;Author Robertson is affiliated with the Northern Territory Dept. of Primary Production, P.O. Box 1346, Katherine, N.T., 5780 Australia.;Author Ratcliff is affiliated with the CSIRO Division of Mathematical Statistics, Cunningham Laboratory, 306 Carmody Rd, St. Lucia, Qld, 4067 Australia. |
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| Abstract: | 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. |
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