Effect of ageing on physicochemical properties and textural changes in hot boned meat from young and old Indian water buffaloes (Bubalus bubalis)

Authors

  • M. Kiran Department of Livestock Products Technology, Veterinary College, Karnataka Veterinary, Animal and Fisheries Sciences University, Bidar, India
  • B. M. Naveena National Research Centre on Meat, Hyderabad, India
  • V. V. Kulkarni National Research Centre on Meat, Hyderabad, India
  • K. Sudhakar Reddy Department of Livestock Products Technology, College of Veterinary Sciences, Hyderabad, India
  • M. Shahikumar Department of Livestock Products Technology, College of Veterinary Sciences, Hyderabad, India
  • V. Ravinder Reddy Department of Poultry Science, College of Veterinary Sciences, Hyderabad, India

Keywords:

Water buffalo, Hot meat, hot meat, Ageing, ageing, Tenderization, tenderization, Warner Bratzler shear force

Abstract

Current study was carried out to investigate the ageing changes in hot boned meat from young (<2 years age) and old (spent animals of >10 years age) buffaloes at refrigeration temperature over a period of 6 days. The pH and water holding capacity have reduced (P<0.05) during ageing period in both young and old buffalo meat. Protein extractability and muscle fibre diameter was higher (P<0.05) in meat from old buffaloes relative to young buffalo meat, however no change (P>0.05) was observed during ageing. Increase (P<0.05) in myofibrillar fragmentation index was observed in young buffalo meat on 6th day of ageing. Reduction (P<0.05) in Warner-Bratzler shear force values were observed on 6th day of ageing compared to 0’ day in both young and old buffalo meat. The SDS- PAGE analysis revealed the appearance of 30 kDa protein bands on 4th and 6th day of ageing in young and old buffalo meat, respectively. These results suggests tenderization of hot boned buffalo meat subjected to ageing.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

Author Biographies

M. Kiran, Department of Livestock Products Technology, Veterinary College, Karnataka Veterinary, Animal and Fisheries Sciences University, Bidar, India

Department of Livestock Products Technology, Veterinary College, Karnataka Veterinary, Animal and Fisheries Sciences University, Bidar, India

B. M. Naveena, National Research Centre on Meat, Hyderabad, India

National Research Centre on Meat, Chengicherla, Hyderabad, India

V. V. Kulkarni, National Research Centre on Meat, Hyderabad, India

National Research Centre on Meat, Chengicherla, Hyderabad, India

K. Sudhakar Reddy, Department of Livestock Products Technology, College of Veterinary Sciences, Hyderabad, India

Department of Livestock Products Technology, College of Veterinary Sciences, Hyderabad, India

M. Shahikumar, Department of Livestock Products Technology, College of Veterinary Sciences, Hyderabad, India

Department of Livestock Products Technology, College of Veterinary Sciences, Hyderabad, India

V. Ravinder Reddy, Department of Poultry Science, College of Veterinary Sciences, Hyderabad, India

Department of Poultry Science, College of Veterinary Sciences, Hyderabad, India

Downloads

Published

2018-07-01

How to Cite

Kiran, M., Naveena, B. M., Kulkarni, V. V., Reddy, K. S., Shahikumar, M., & Reddy, V. R. (2018). Effect of ageing on physicochemical properties and textural changes in hot boned meat from young and old Indian water buffaloes (Bubalus bubalis). Buffalo Bulletin, 37(2), 169–180. Retrieved from https://kuojs.lib.ku.ac.th/index.php/BufBu/article/view/35

Issue

Section

Original Article