Advances in Animal and Veterinary Sciences

Research Article
Adv. Anim. Vet. Sci. 9(9): 1466-1471
Http://dx.doi.org/10.17582/journal.aavs/2021/9.9.1466.1471
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Tasbeih M. Shahein, Mai A. Mohamed*, Mohamed M. Talaat Emara, Taha M. Nouman

Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Cairo University, Egypt.

Abstract | The aim of the present study was to decide whether buffalo is appropriate for the production of various cold meat cuts and to compare the quality of these products to those formulated with beef. To achieve this goal, two cold meat cuts products (meatloaf and cooked roast meat) were processed from beef and buffalo meat using Good Manufacturing Practices and finally tested for sensory, chemical, and physicochemical quality attributes. The results showed that there were non-significant variations in sensory parameters between beef and buffalo products meanwhile the key distinctions were noted in color and tenderness, where beef products marginally outperforming those of buffalo. The chemical analysis showed that buffalo products had significantly lower moisture content and collagen solubility when compared to beef products. Moreover, buffalo cold cuts showed non-significant differences in pH and lightness (L*) values, while an obvious increase in redness (a*) and a decrease in yellowness (b*) values in comparison to beef products.

Keywords | Buffalo, Beef, Cold cuts, Roast, Quality