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Title: Quality of buffalo meat: rigor mortis development, aging, technological properties and sensory aspects
Authors: Ramos, Alcinéia de Lemos Souza
Ramos, Eduardo Mendes
Fontes, Paulo Rogério
Torres Filho, Robledo de Almeida
Keywords: Bubalus bubalis
Rigor mortis
Carne - Maciez
Compostos voláteis
Análise conjunta
Meat tenderness
Compounds volatiles
Conjoint analysis
Issue Date: 24-Nov-2020
Publisher: Universidade Federal de Lavras
Citation: ANDRADE, B. F. Quality of buffalo meat: rigor mortis development, aging, technological properties and sensory aspects. 2020. 115 p. Dissertação (Mestrado em Ciência dos Alimentos) - Universidade Federal de Lavras, Lavras, 2020.
Abstract: The present study aimed to evaluate the Murrah buffalo meat (m. Longissimus thoracis) quality and technological characteristics of the in three different phases. Initially, the rigor mortis development up to first 22h postmortem on half-carcasses male meat and female dairy buffalo was evaluated. Then, the buffalo and Nelore beef meat quality commercialized in the southeast of the country, was compared during maturation at 2 ± 1°C for 21 days. Finally, sensory analysis was conducted for evaluation the purchase intention consumers' in relation to extrinsic factors (type of meat, price and nutritional claim) and intrinsic factors (tenderness, juiciness and flavor), and discrimination of samples of high-quality meat (premium label) from Murrah buffalo and Nellore and Aberdeen Angus cattle. Female had a lower (P < 0.05) start and establishment time of rigor. Female meat was more tenderness (P < 0.05) than male buffalo meat due to their a lower (P < 0.05) fragmentation index (FI) and shear force (SF), although had a lower (P < 0.05) sarcomere length and higher (P < 0.05) collagen content and fractions of insoluble collagen (IC) female’s. Female meat had a more (P < 0.05) intense color and higher (P < 0.05) myoglobin content. There was a reduction (P < 0.05) in the FI and SF, and an increase (P < 0.05) in the soluble fraction of collagen during aging meat, both bovine as buffalo, however, the buffalo meat was more (P < 0.05) tenderness (lower SF) than bovine. Lower (P < 0.05) values pH and higher (P < 0.05) water holding capacity, percentage of metmyoglobin pigment and lightness (L*) was observed in buffalo meat, which also contained a higher (P < 0.05) number of volatile compounds from lipid oxidation of aldehyde function than Nellore meat. The conjoint analysis of extrinsic factors indicated that the price is said to be the most relevant factor (P < 0.05) in the choice of the product for that group of consumers who prefer buffalo meat. The nutritional claims on the buffalo meat label were positively assessed by most consumers, who did not (P < 0.05) express a willingness to overpay for the product. The evaluation of intrinsic factors showed that buffalo meat was considered less tender and juicy (P < 0.05) compared to Nellore and Angus beef. Both buffalo and bovine meats were accepted, but buffalo meat obtained less (P < 0.05) less acceptance and purchase intention. Therefore, buffaloes from different production systems (meat and milk) produce meat of similar quality. Commercial buffalo meat reaches greater tenderness earlier during aging than Nellore beef. Although buffalo meat has sensory quality, it was considered less tender and juicy when compared to beef from Nellore and Angus premium cattle. Thus, buffalo meat has a specific market for consumers, who are not willing to overpay for this meat, even with favorable nutritional claims on its label.
Appears in Collections:Ciência dos Alimentos - Mestrado (Dissertações)

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