Carcass and Meat Quality of Male and Female Water Buffaloes Finished Under an Intensive Production System

• Published in: Annals of animal science Vol. 18; no. 2; pp. 557 - 574
• Main Authors: Ekiz, Bulent, Yilmaz, Alper, Yalcintan, Hulya, Yakan, Akin, Yilmaz, Ismail, Soysal, Ihsan
• Format: Journal Article
• Language: English
• Published: Kraków De Gruyter Open 01.05.2018; De Gruyter Poland
• Subjects: ageing; Buffalo; Carcasses; Cattle; Cooking; Cutting; Fatty acids; Females; Gender; Males; Meat; meat colour; Meat quality; Sensory properties; Shear forces; tenderness
• ISSN: 2300-8733; 1642-3402; 2300-8733
• DOI: 10.1515/aoas-2017-0036

Carcass and meat quality of male and female Anatolian water buffaloes were investigated using 10 carcasses from each gender. Gender had no influence on carcass characteristics, except warm carcass weight, which was 13% higher in males compared to females. Meat from male water buffaloes had higher ultimate pH and lightness (L*), but lower redness (a*) values than females. Meat samples aged for 21 days had lower values for expressed juice, cooking loss and Warner Bratzler shear force compared with those of 7-day aged ones. Meat samples aged for 21 days had higher L* value at 1 h and 24 h after cutting, a* value at 1 h after cutting compared with those of 7-day aged meat samples. Gender had no effect on meat sensory characteristics. Meat from male water buffaloes had higher proportions of C14:0, C18:3 n-3, C20:2 n-6, C20:3 n-3 and C20:4 n-6 and Σn-3 fatty acids and lower Σn-6/Σn-3 ratio compared with female water buffaloes.