A Comparative Study on Meat Quality Characteristics of Murrah Buffalo and Nellore Cattle Commercialized in Southeastern Brazil
Murrah buffalo and Nellore cattle meat commercialized in Southeastern Brazil were evaluated during aging. Ribeye steaks (<i>Longissimus thoracis</i> muscle) were analyzed during four wet aging times (0, 7, 14, and 21 days) stored at 2 ± 1 °C. The water holding capacity (WHC) decreased (&...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-07-01
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| Series: | Ruminants |
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| Online Access: | https://www.mdpi.com/2673-933X/3/3/16 |
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| author | Bruna Fernandes Andrade Lorena Mendes Rodrigues Luiza Maria Amaral Frossard De Paula Robledo de Almeida Torres Filho Paulo Rogério Fontes Eduardo Mendes Ramos Alcinéia de Lemos Souza Ramos |
| author_facet | Bruna Fernandes Andrade Lorena Mendes Rodrigues Luiza Maria Amaral Frossard De Paula Robledo de Almeida Torres Filho Paulo Rogério Fontes Eduardo Mendes Ramos Alcinéia de Lemos Souza Ramos |
| author_sort | Bruna Fernandes Andrade |
| collection | DOAJ |
| description | Murrah buffalo and Nellore cattle meat commercialized in Southeastern Brazil were evaluated during aging. Ribeye steaks (<i>Longissimus thoracis</i> muscle) were analyzed during four wet aging times (0, 7, 14, and 21 days) stored at 2 ± 1 °C. The water holding capacity (WHC) decreased (<i>p</i> < 0.05) during aging (0.41 to 0.28), with buffalo meat having (<i>p</i> < 0.05) lower pH and a higher WHC than beef. Lower myofibrillar fragmentation index and shear force (WBsSF) values were observed (<i>p</i> < 0.05) in buffalo meat. Soluble collagen content increased (<i>p</i> < 0.05) during aging, with lower (<i>p</i> < 0.05) values in buffalo meat. Buffalo meat had (<i>p</i> < 0.05) higher metmyoglobin percentages, being darker (lower L* values) and with a higher red color intensity (higher C* values) than beef. There was a difference between buffalo meat and beef volatile compound profiles, with greater variation in the beef profile during aging, probably due to differences in lipid oxidation and proteolysis. It can be concluded that buffalo meat is very similar to that of Zebu cattle, with less variation during aging and greater tenderness than beef. Therefore, buffalo meat is a good alternative source for fresh marketing and processing of high-quality meat products. |
| first_indexed | 2024-03-10T22:04:30Z |
| format | Article |
| id | doaj.art-9b7aa9c49b1d4c53a91998d02d87154c |
| institution | Directory Open Access Journal |
| issn | 2673-933X |
| language | English |
| last_indexed | 2024-03-10T22:04:30Z |
| publishDate | 2023-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Ruminants |
| spelling | doaj.art-9b7aa9c49b1d4c53a91998d02d87154c2023-11-19T12:51:24ZengMDPI AGRuminants2673-933X2023-07-013317218110.3390/ruminants3030016A Comparative Study on Meat Quality Characteristics of Murrah Buffalo and Nellore Cattle Commercialized in Southeastern BrazilBruna Fernandes Andrade0Lorena Mendes Rodrigues1Luiza Maria Amaral Frossard De Paula2Robledo de Almeida Torres Filho3Paulo Rogério Fontes4Eduardo Mendes Ramos5Alcinéia de Lemos Souza Ramos6Departamento de Ciência dos Alimentos, Universidade Federal de Lavras (UFLA), Lavras 35690-900, Minas Gerais, BrazilDepartamento de Ciência dos Alimentos, Universidade Federal de Lavras (UFLA), Lavras 35690-900, Minas Gerais, BrazilDepartamento de Ciência dos Alimentos, Universidade Federal de Lavras (UFLA), Lavras 35690-900, Minas Gerais, BrazilInstituto de Ciências Exatas e Tecnológicas, Universidade Federal de Viçosa (UFV), Campus UFV Florestal, Florestal 35690-000, Minas Gerais, BrazilDepartamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), Viçosa 36570-900, Minas Gerais, BrazilDepartamento de Ciência dos Alimentos, Universidade Federal de Lavras (UFLA), Lavras 35690-900, Minas Gerais, BrazilDepartamento de Ciência dos Alimentos, Universidade Federal de Lavras (UFLA), Lavras 35690-900, Minas Gerais, BrazilMurrah buffalo and Nellore cattle meat commercialized in Southeastern Brazil were evaluated during aging. Ribeye steaks (<i>Longissimus thoracis</i> muscle) were analyzed during four wet aging times (0, 7, 14, and 21 days) stored at 2 ± 1 °C. The water holding capacity (WHC) decreased (<i>p</i> < 0.05) during aging (0.41 to 0.28), with buffalo meat having (<i>p</i> < 0.05) lower pH and a higher WHC than beef. Lower myofibrillar fragmentation index and shear force (WBsSF) values were observed (<i>p</i> < 0.05) in buffalo meat. Soluble collagen content increased (<i>p</i> < 0.05) during aging, with lower (<i>p</i> < 0.05) values in buffalo meat. Buffalo meat had (<i>p</i> < 0.05) higher metmyoglobin percentages, being darker (lower L* values) and with a higher red color intensity (higher C* values) than beef. There was a difference between buffalo meat and beef volatile compound profiles, with greater variation in the beef profile during aging, probably due to differences in lipid oxidation and proteolysis. It can be concluded that buffalo meat is very similar to that of Zebu cattle, with less variation during aging and greater tenderness than beef. Therefore, buffalo meat is a good alternative source for fresh marketing and processing of high-quality meat products.https://www.mdpi.com/2673-933X/3/3/16tendernessmyofibrillar fragmentationcolorvolatile compound profile |
| spellingShingle | Bruna Fernandes Andrade Lorena Mendes Rodrigues Luiza Maria Amaral Frossard De Paula Robledo de Almeida Torres Filho Paulo Rogério Fontes Eduardo Mendes Ramos Alcinéia de Lemos Souza Ramos A Comparative Study on Meat Quality Characteristics of Murrah Buffalo and Nellore Cattle Commercialized in Southeastern Brazil Ruminants tenderness myofibrillar fragmentation color volatile compound profile |
| title | A Comparative Study on Meat Quality Characteristics of Murrah Buffalo and Nellore Cattle Commercialized in Southeastern Brazil |
| title_full | A Comparative Study on Meat Quality Characteristics of Murrah Buffalo and Nellore Cattle Commercialized in Southeastern Brazil |
| title_fullStr | A Comparative Study on Meat Quality Characteristics of Murrah Buffalo and Nellore Cattle Commercialized in Southeastern Brazil |
| title_full_unstemmed | A Comparative Study on Meat Quality Characteristics of Murrah Buffalo and Nellore Cattle Commercialized in Southeastern Brazil |
| title_short | A Comparative Study on Meat Quality Characteristics of Murrah Buffalo and Nellore Cattle Commercialized in Southeastern Brazil |
| title_sort | comparative study on meat quality characteristics of murrah buffalo and nellore cattle commercialized in southeastern brazil |
| topic | tenderness myofibrillar fragmentation color volatile compound profile |
| url | https://www.mdpi.com/2673-933X/3/3/16 |
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