Carcass characteristics of male buffalo calf and meat quality of its veal

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Pradeep Kumar Singh Satyavir Singh Ahlawat Diwakar Prasad Sharma Ashok Pathera

Abstract

Buffalo calf is rarely used as meat animal and is being explored here for its carcass and meat quality. The carcass traits revealed that the calf slaughtered was having the dressing per cent, carcass length, loin eye area and fat thickness as 47.63 %, 101.67 cm, 37.00 cm2 and 1.20 mm respectively. Among the byproducts the gastrointestinal tract, skin and head were the major contributors with 26.42, 9.74 and 4.96 % of live weight of animal. The chuck and round were the major cuts obtained from fore and hind quarter, contributing to 27.17 and 25.84 % respectively of dressed carcass weight. The analysis of buffalo veal revealed that the moisture, protein, fat and ash were 76.64, 19.76, 1.02 and 1.23 % respectively. The muscle fiber diameter and sarcomere length observed, had the values of 32.41 µm and 1.76 µm respectively. The texture profile and sensory evaluation of buffalo veal product and its comparison with chevon revealed its sensory acceptability.

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How to Cite
SINGH, Pradeep Kumar et al. Carcass characteristics of male buffalo calf and meat quality of its veal. Buffalo Bulletin, [S.l.], v. 37, n. 2, p. 129-144, june 2018. ISSN 2539-5696. Available at: <http://kuojs.lib.ku.ac.th/index.php/BufBu/article/view/134>. Date accessed: 20 july 2018.
Keywords
Buffalo, calf, veal, meat, carcass
Section
Original Article