Effect of Physiological State on Meat Quality: An Insight from Buffalo

Abstract

The present study aimed to observe the effect of buffalo's physiological stage (heifers, postpartum, dry) on the physiochemical and organoleptic characteristics of meat. The collected meat samples were analyzed for physiochemical parameters (pH, water holding capacity, cooking loss, and drip loss), and a pre-trained panel also evaluated the organoleptic attributes of fresh and cooked buffalo meat. The physiochemical properties showed that heifer meat was of better-quality regarding pH, water holding capacity, cooking loss, and drip loss than dry or postpartum buffalo meat. The heifer meat displayed better (P < 0.05) fresh meat odor, color, taste, and juiciness compared with the postpartum buffalo meat. The palatability of meat and mouth-filling properties was comparatively higher (P < 0.05) in heifer meat. Cooked meat heifer meat showed lower (P < 0.05) hardiness and cohesiveness of mass, along springiness, and ease of swallowing ness. High (P < 0.05) saliva production and less (P < 0.05) residual particle and tooth packing properties were observed (P < 0.05) in heifer meat. Heifer meat was highly (P < 0.05) acceptable due to better palatability and mouth coating basis. The overall meat-liking quality ratio was also greater (P < 0.05) for heifer meat than postpartum buffalo meat. It is concluded that heifer meat was better in terms of physiological and organoleptic properties than dry and postpartum buffalo meat.