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dc.creatorAndrade, Bruna Fernandes-
dc.creatorRodrigues, Lorena Mendes-
dc.creatorPaula, Luiza Maria Amaral Frossard de-
dc.creatorTorres Filho, Robledo de Almeida-
dc.creatorFontes, Paulo Rogério-
dc.creatorRamos, Eduardo Mendes-
dc.creatorRamos, Alcinéia de Lemos Souza-
dc.identifier.citationANDRADE, B. F. et al. A comparative study on meat quality characteristics of Murrah buffalo and Nellore cattle commercialized in southeastern Brazil. Ruminants, [S.l.], v. 3, n. 3, p. 172-181, 2023.pt_BR
dc.description.abstractMurrah buffalo and Nellore cattle meat commercialized in Southeastern Brazil were evaluated during aging. Ribeye steaks (Longissimus thoracis 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 (p < 0.05) during aging (0.41 to 0.28), with buffalo meat having (p < 0.05) lower pH and a higher WHC than beef. Lower myofibrillar fragmentation index and shear force (WBsSF) values were observed (p < 0.05) in buffalo meat. Soluble collagen content increased (p < 0.05) during aging, with lower (p < 0.05) values in buffalo meat. Buffalo meat had (p < 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.pt_BR
dc.publisherMultidisciplinary Digital Publishing Institutept_BR
dc.subjectMyofibrillar fragmentationpt_BR
dc.subjectVolatile compound profilept_BR
dc.titleA comparative study on meat quality characteristics of Murrah buffalo and Nellore cattle commercialized in southeastern Brazilpt_BR
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