PALATABILITY PROFILE OF SELECTED BUFFALO AND BOVINE MUSCLES

Abstract

A study was undertaken to assess the palatability attributes of ten selected buffalo and bovine muscles and to compare these attributes within and between the two species. Four to six years old female Murrah buffaloes and cross-bred female cattle were slaughtered scientifically, carcasses were electrically stimulated, hot deboned and the muscles aged for 72 h. The cooked muscles were assessed for palatability attributes, viz. appearance, tenderness, juiciness, flavour, amount of connective tissue and overall acceptability by a semi-trained taste panel. There was considerable variation in the sensory attributes of the selected buffalo and bovine muscles within each species. The Psoas major (PSM), Longissimus dorsi (LNG), Infraspinatus (INF), Serratus ventralis cervicis (SEV) and Rectus femoris (REF) of both species had tenderness scores of higher than 6.0 corresponding to the perception of moderate or higher degrees of tenderness. Tenderness being a much desired sensory attribute, these muscles are potentially marketable at a premium price. Between the two species, the all-muscle mean sensory scores showed significant difference only with respect to the amount of connective tissue.

Keywords

• buffalo meat
• beef
• palatability
• sensory attributes