Physico-chemical and structural attributes of meat from young and spent buffaloes*

The current study was carried out to determine the physico-chemical and structural attributes of buffalo muscles from two anatomical locations obtained from animals belonging to two different age groups. Six each of young (2-4 years) and spent (8-10 years) buffaloes were procured from University Buffalo Farm, Mannuthy and were slaughtered scientifically at Meat Technology Unit, Mannuthy. Each carcass was electrically stimulated. The longissimus dorsi (LNG) and Biceps femoris (BIF) muscles were harvested, connective tissue and fat removed, aged for 72 hours at 4±1°C and analysed for the parameters. The ultimate pH values did not differ significantly between the muscles as well as the age groups. Hunter L* and a* values were significantly different between the muscles. Hunter L* and b* values had significant difference between the age groups. Myofibrillar fragmentation index and Warner bratzler shear force of LNG and BIF were significantly different between age groups as well as between muscles. With respect to structural characteristics, no significant variation was noticed in sarcomere length between the muscles and the age groups. Between two age groups, muscle fibre diameter of samples from spent animal group showed significantly higher values. Thus, the results indicate important differences in the quality attributes of buffalo meat of two different age groups, which may be reflected in their palatability and processing properties