• Food Science of Animal Resources
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• v.41 no.1
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• pp.34-44
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• 2021

Buffalo animals are slaughtered at their early age and carcasses are chilled rapidly which deteriorates its meat quality and decreases the consumer likeliness of buffalo meat. This study investigated the appropriate methods to prevent the quality deterioration of buffalo meat during chilling. Twenty four 18-mon-old buffalo bulls were slaughtered, electrically stimulated and suspended either by hip or achilles tendon. After 24 h postmortem, meat quality characteristics were recorded. Results showed that electrical stimulation (ES) led to rapid decline of carcass pH compared to non-ES method (p<0.05). Furthermore, electrically stimulated meat presented lower shear force accompanied with the higher CIE L⁎, a⁎, and b⁎ values (p<0.05). Suspension methods only affect the meat shear values and were lowered in hip suspended samples. It can be concluded that ES combined with hip suspension can be adopted to prevent the meat quality deterioration of young buffalo bulls during postmortem storage.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.7
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• pp.1046-1048
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• 2003

A polymerase chain reaction (PCR) assay was developed to differentiate buffalo meat from the meat of Ceylon spotted deer (Axis axis ceylonensis), Ceylon sambhur (Cervus unicolor unicolor), cattle (Bovine), goat (Caprine), pig (Porcine), and sheep (Ovine). A set of primers were designed according to the sequence of the mitochondrial cytochrome b gene of bubalus bubalis and by PCR amplification a band of approximately 242 bp band was observed with buffalo DNA. These primers did not cross-react with DNA of other animal species tested in the study under the specified reaction conditions. A band of 649 bp was observed for all animal species tested when DNA was amplified with the universal primers indicating the presence of mitochondrial DNA in the samples. The technique was sensitive enough to identify rotten (10 days post slaughter), dried and cooked buffalo meat. The absence of a cross reaction with human DNA using the buffalo specific primers eliminates possible false positive reactions.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.4
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• pp.564-568
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• 2004

Restructuring had made it possible to utilize lower value cuts and meat trimmings from spent animals by providing convenience in product preparation besides enhancing tenderness, palatability and value. Milk co-precipitates (MCP) have been reported to improve the nutritional and functional properties of certain meat products. This study was undertaken to evaluate the influence of incorporation of milk co-precipitates at four different levels viz. 0, 10, 15 and 20% on the quality of restructured buffalo meat blocks. Low-calcium milk co-precipitates were prepared from skim milk by heat and salt coagulation of milk proteins. Meat chunks were mixed with the curing ingredients and chilled water in a Hobart mixer for 5 minutes, followed by addition of milk co-precipitates along with condiments and spice mix and again mixed for 5 minutes. Treated chunks were stuffed in aluminium moulds and cooked in steam without pressure for 1.5 h. After cooking, treated meat blocks were compared for different physico-chemical and sensory attributes. Meat blocks incorporated with 10% MCP were significantly better (p<0.05) than those incorporated with 0, 15 and 20% MCP in cooking yield, percent shrinkage and moisture retention. Sensory scores were also marginally higher for meat blocks incorporated with 10% MCP than product incorporated with 15 and 20% MCP, besides being significantly higher than control. On the basis of above results 10% MCP was considered optimum for the preparation of restructured buffalo meat blocks. Instrumental texture profile analysis revealed that meat blocks incorporated with 10% MCP were significantly better (p<0.05) in hardness/ firmness than control although, no significant (p>0.05) differences were observed in cohesiveness, springiness, gumminess and chewiness of both type of samples.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.3
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• pp.421-429
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• 2019

Objective: In this study, the effects of vacuum (VP) and high-oxygen modified atmosphere ($80%\;O_2+20%\;CO_2$) packaging (HiOx-MAP) on physico-chemical and microbiological properties of minced water buffalo meat were investigated. Methods: After minced meat preparation, samples were packaged under VP and HiOx-MAP and stored at $2^{\circ}C{\pm}0.5^{\circ}C$ for 14 days. Samples taken on certain days were subjected to total aerobic mesophilic bacteria, total aerobic psychrotrophic bacteria, lactic acid bacteria, Pseudomonas, Enterobacteriaceae and yeast-mold counts as well as pH, color ($L^*$, $a^*$, and $b^*$) and thiobarbituric acid reactive substances (TBARS) analyses. Results: In minced water buffalo meat packaged under HiOx-MAP, TBARS value exceeded 1 mg malondialdehyde/kg on the 4th day of the storage. In VP samples, TBARS value remained close to initial TBARS value during storage. According to the findings, $a^*$ value was determined to be high in the HiOx-MAP samples within initial days of the storage. However, no significant changes in $a^*$ value were observed in VP samples during storage. In contrast, the mean value of $L^*$ was detected as higher in HiOx-MAP sample than VP samples. The count of psychrotrophic bacteria increased more than that of mesophilic bacteria during storage. The growth of Enterobacteriaceae and Pseudomonas was delayed in both the packaging methods. However, lactic acid bacteria exhibited more growth in VP samples compared to MAP samples. Conclusion: The lipid oxidation proceeded faster than expected in minced water buffalo meat packed with HiOx-MAP method. This situation adversely affected the $a^*$ value. On the other hand, similar microbiological results were obtained in both packing methods.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.9
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• pp.1291-1295
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• 2004

Histology and transmission electron microscopy studies were carried out on buffalo muscles that were subjected to repeated freeze-thaw cycles at -10 and $-18^{\circ}C$. In the first freeze thaw cycle ($-10^{\circ}C$) structures of muscle showed slight change and closely resembled to those of normal muscle. There were frequent gaps in the half way across the fibres and some cracks in individual fibre were also noticed in second freeze thaw cycle. In the muscle frozen at $-18^{\circ}C$, more pronounced shrinkage with extensive damage of fibres with tearing was observed. The interfibrillar gaps were wider, shrinkage and tearing of the fibres were more distinct after second freeze-thaw cycle. After the second cycle, the interior portion showed large scale degradation of the ultrastructure. Our studies of buffalo muscle showed that under the proper condition, little structural damage takes place in the meat histology and ultrastructure under repeated freeze-thaw conditions. This study adds continued weight to the evidence that limited freeze-thaw cycles will not deteriorate the quality of meat.

• Animal Bioscience
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• v.35 no.1
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• pp.105-114
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• 2022

Objective: This work was carried out to evaluate the effect of pasture (PA) feeding on buffalo meat quality compared with buffaloes reared intensively with the use of corn silage as a forage base or alternatively with polyphite meadow hay (PH). Methods: Thirty Mediterranean bull buffaloes were distributed into three experimental diet groups: maize silage (MS), PH, and PA. The animals were slaughtered at a live weight of 250 kg, and carcass and meat quality were evaluated. After 7 days of ageing, physical and chemical parameters of longissimus thoracis muscle were determined. To evaluate lipid oxidation the thiobarbituric acid reactive substances was tested at 7 and 14 days, and also the fatty acid profile was recorded by gas chromatography. Results: The PA group, even if it showed carcass parameters lower than those of the silage maize group, reported a good meat percentage (60.59% vs 58.46%, respectively) and lower fat percentage (p<0.001). PA-fed animals showed meat redness, and even if only on raw meat, shear force was higher than the others. Low values of conjugate linoleic acid, polyunsaturated fatty acids, and n-3 were reported in the silage maize group. Principal component analysis (PCA) clearly showed the influence of different diets on meat quality, and PCA1 and PCA2 explained 82% of the variability. Conclusion: Buffaloes reared on PA had meat with high nutritional value even if they showed poor carcass performance compared to the animals fed on MS. Buffaloes fed on polyphite hay were in an intermediate position, similar to grazing animals, according to the same nutritional determinations.

• Asian-Australasian Journal of Animal Sciences
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• v.23 no.10
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• pp.1380-1385
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• 2010

Buffalo meat patties with two fat levels, F1 (15% added fat) and F2 (5% added fat and 3% tapioca starch), were cooked in a pre-heated hot air oven (HO) at $175{\pm}2^{\circ}C$ for 15 min, in a microwave oven (MO) for 70 sec and by pressure cooking (PC) at 15 psi pressure for 10 min. and compared for physico-chemical, processing, sensory and microbiological quality attributes. F2 had significantly (p<0.05) higher value for the moisture and moisture protein ratio than F1. However, MO and PC patties had significantly (p<0.05) higher moisture content than HO-cooked buffalo meat patties irrespective of fat content. Highest fat percentage was in MO patties while the minimum was in PC patties. Moisture and fat retention and cooking yield were highest in MO patties irrespective of added fat content in the formulation. Cooking yield and dimensional parameters were better maintained in F2 than F1. Sensory scores viz. appearance and color, flavour, juiciness and texture for HO patties were better than other cooking methods. Sensory panelists rated overall acceptability of HO patties very good to excellent, whereas PC and MO patties were rated as good to very good irrespective of fat content. Microbiological quality was comparable in both groups irrespective of cooking methods used.

• Asian-Australasian Journal of Animal Sciences
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• v.12 no.7
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• pp.1152-1161
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• 1999

Buffalo raising to produce milk, meat, and draught power as well as other products continues to be important in Asia and other parts of the world in the next century due to an increase in the demand for such products and the unique roles of buffaloes in rural economy. Long-term breeding strategies with special relevance to present and future farming systems prevailing in developing countries are proposed. Some important considerations in the choice of certain breeding strategies for long-term genetic improvement in buffaloes are discussed. Some recent research results in genetic selection and crossbreeding of buffaloes are highlighted. A review of genetic inheritance of buffalo traits is presented as well as a discussion Of certain quality traits of buffaloes which deserve future research for improvement.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.1
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• pp.80-88
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• 2016

Twenty crossbred steers ($400{\pm}40.1kg$ of initial body weight) were used to assess the effects of a dietary supplementation with crude glycerin (CG) as a substitute for corn grain on performance, carcass traits, and meat quality. Four isocaloric and isonitrogenous diets were offered to the experimental animals (5 steers per treatment) for 121 days using randomized complete block design. The steers individually received dietary treatments containing 0%, 7%, 14%, and 21% of CG (88.91% pure) on a dry matter (DM) basis. The diets were offered ad libitum as total mixed rations twice daily. Weight gain and carcass traits were determined. At the end of the experimental period, the harvest data and carcass characteristics of the steers were recorded, and meat quality was determined. No significant effect of CG inclusion was observed in any of the growth performance and carcass characteristics traits studied. Also, there were no apparent effects of diets (p>0.05) on meat quality (pH, water holding capacity, drip losses, and cooking losses). The study concluded that CG could be used as a substitute for corn grain up to the level of approximately 21% of DM in the diets of finishing steers.

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.1
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• pp.124-131
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• 2007

There is worldwide interest in buffalo as an animal for meeting the growing demands of meat, milk and work in the developing countries. One of the major constraints to full exploitation of the productive potential of buffalo has been its inherently low reproductive efficiency as reflected by late maturity, poor expression of oestrus, silent oestrus, irregular oestrous cyclicity, seasonality in breeding, anoestrus, low conception rate, long postpartum interval, repeat breeding etc. Ovarian cyclicity is regulated by endocrine and neuroendocrine mechanisms namely hypothalamic hormones, gonadotropins and ovarian steroids. Detailed endocrine investigations are suggested with special reference to the hypothalamo-hypophysial-ovarian axis to gain a better understanding of reproduction in buffalo and to modify it to derive the maximum benefit from this animal.