Effect of Technological Properties of Buffalo Meat on Quality of Burger

Abstract

In the first partition of the current study, for examination the quality of buffalo meat and fat, muscle and fat samples collected from fourteen female buffalo carcasses slaughtered at over 5 years old. Muscle sample included bicepse from fore quarter and semitemdenosis from hind quarter, while fat samples included mesenteric , sub cut and kidney fat and every buffalo cuts subjected to proximate chemical analysis, physicochemical examination and fat subjected to fatty acid analysis ,peroxide value and melting point. Proximate chemical analysis of buffalo meat showed that the Biceps muscle had significantly (P<0.05) higher moisture but lower protein and fat content in comparison with Semitendinosus muscle. However, ash content did not significantly differ between the two muscles. The presence of significant (P<0.05) differences in the total soluble, sarcoplasmic, and myofibrillar proteins (g%) between the two muscles. The fore quarter muscle had significantly lower collagen content and higher solubility than that of hind quarter muscle. And also that the myoglobin and total pigment contents of hind quarter muscle were significantly (p<0.05) higher than those of forequarter muscle The physiochemical characteristics and fatty acid profile of animal fat determine its technological properties and suitability for incorporation in a specific product with special technological features. The shelf life (lipid oxidation), firmness, and flavor are the most important criteria. The fat oxidation criteria (peroxide number and TBARS) indicated that buffalo fats exhibit good lipid stability, and the mesenteric fat was more stable than either renal or sub-cut fats. The mean values for the peroxide value were 1.02, 0.33, and 0.30 (milliequivalents active oxygen/kg fat) and the TBARS were 0.35, 0.40, and 0.33 (mg malonaldehyde/kg) for the renal, sub-cut and mesenteric fat respectively