Effect of Animal Age, Postmortem Calcium Chloride Marination, and Storage Time on Meat Quality Characteristics of <i>M. longissimus thoracis et lumborum</i> of Buffalo Bulls
Muawuz Ijaz,
Muhammad Hayat Jaspal,
Muhammad Usman Akram,
Iftikhar Hussain Badar,
Muhammad Kashif Yar,
Raheel Suleman,
Adeel Manzoor,
Muhammad Farooq,
Sher Ali,
Zubair Hussain,
Mubarik Mahmood,
Abdur Rahman,
Rao Sharafat Ali
Affiliations
Muawuz Ijaz
Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan
Muhammad Hayat Jaspal
Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan
Muhammad Usman Akram
Department of Microbiology, FV&AS, The Islamia University of Bahawalpur, Bahawalpur 63100, Pakistan
Iftikhar Hussain Badar
Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan
Muhammad Kashif Yar
Department of Animal Sciences, University of Veterinary and Animal Sciences, Jhang Campus, Jhang 35200, Pakistan
Raheel Suleman
Institute of Food Science and Nutrition, Bahauddin Zakariya University, Multan 61000, Pakistan
Adeel Manzoor
Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan
Muhammad Farooq
Department of Clinical Sciences, University of Veterinary and Animal Sciences, Jhang Campus, Jhang 35200, Pakistan
Sher Ali
Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan
Zubair Hussain
Department of Agriculture and Food Technology, Karakorum International University, Gilgit 15100, Pakistan
Mubarik Mahmood
Department of Animal Sciences, University of Veterinary and Animal Sciences, Jhang Campus, Jhang 35200, Pakistan
Abdur Rahman
Department of Animal Sciences, University of Veterinary and Animal Sciences, Jhang Campus, Jhang 35200, Pakistan
Rao Sharafat Ali
Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan
This study investigated the effect of animal age, calcium chloride marination, and storage time on meat quality characteristics of buffalo bulls to suggest a cost-effective method of improving buffalo meat quality. The current study was designed considering the importance of buffalo meat and the usage of meat from spent buffalo animals in local markets of South Asian countries. A total of 36 animals comprised of 18 young and 18 spent buffalo bulls were selected. After slaughtering and 24 h of postmortem chilling, striploins were separated and cut into 16 steaks and equally divided into two groups, i.e., either marinated with calcium chloride or not. Meat quality characteristics were recorded on 0, 2, 4, 6, 8, and 10 days of storage. The results showed that the pH value of young animals was higher than the value of spent animals and pH was increased over the storage time. Color b*, C*, and h* values were higher in spent animals as compared with the young animals; however, values of colors L* and h* were higher and a* was lower in marinated samples than the values of non-marinated samples. Color a* and C* values were increased and h* was decreased with lengthening the storage time. The meat cooking loss was higher in marinated and the water-holding capacity was higher in non-marinated meat samples. Shear force values were lower in young animals and marinated samples than the values of spent animals and non-marinated meat samples, respectively. Sensory characteristic scores of marinated samples were better than the non-marinated samples. In conclusion, calcium chloride marination can be used to improve the quality characteristics of buffalo meat.
