The Quality of Cold Cuts Produced With Buffalo Meat

Abstract

The present study aimed to explore the suitability of buffalo meat for processing into value-added products and comparing its quality with beef. In the first part of the study, a total of 400 beef cold cut products (100 each of luncheon, cooked roast beef, corned meatloaf, and dry salted beef ham) produced by different meat processing plants were used to explore its sensory, physical, and physicochemical quality attributes. Results of sensory analysis of commercial beef luncheon revealed that the color, juiciness, tenderness, flavor, and overall acceptability were 5.24, 5.52, 5.05, 5.38, and 5.35 respectively. While in commercial meatloaf the mean values were6.00, 5.78, 5.89, 5.89, and 5.87 compared with. 5.56; 5.33, 5.78, 5.67, and 5.36 for roast beef and 5.67, 5.22, 5.00, 5.44, and 5.02 for dry-cured beef ham respectively.

Results of chemical analysis showed that the mean proximate chemical composition, collagen content and collagen solubility percentage of commercial luncheon samples were 66.26 ± 0.801; 14.37 ± 0.552; 29.22 ± 2.731; 9.56 ± 0.791; 3.20 ± 0.749; 52.84 ± 6.262 respectively. while the chemical analysis of commercial meatloaf indicated that the moisture%, protein content, fat %, ash%, collagen content, collagen solubility% and shear force were 70.30 ± 1.544; 14.91 ± 0.508; 8.74 ± 0.513; 12.21 ± 0.422; 0.88 ± 0.107; 13.31 ± 2.578; and 4.88 ± 0.185 respectively. Also chemical analysis of commercial bacon samples revealed that moisture%, protein content, fat %, ash content, collagen content and collagen solubility were 65.79 ± 2.410; 19.71 ± 0.465; 16.00 ± 2.442; 6.04 ± 0.679; 1.22 ± 0.014 and 10.19 ± 0.259 respectively. And in beef dry salted showed that moisture %, protein content, fat %, dry ash%, collagen content and collagen solubility were 57.19 ± 2.052; 19.89 ± 0.096; 2.52 ± 0.555; 8.34 ± 0.543; 1.05 ± 0.118; 8.04 ± 0.869 respectively.