Subjects
-Tags
Food safety / meat quality
Abstract
The purpose of study was to evaluate the suitability of buffalo meat for production of different cold meat cuts and to compare its quality with beef. Three value added cold meat cuts products, luncheon, meat loaf and cooked roast beef were produced from beef and buffalo following the Good Manufacturing practices and examined for different quality attributes. The results indicated the presence of slight differences in sensory quality between the products produced with beef and buffalo meat. The main difference was in color and tenderness where beef products were slightly superior to those of buffalo. Results of chemical examination showed that beef products had significantly higher moisture and protein but lower fat, connective tissue and connective tissue solubility than buffalo meat products. The results also showed significant difference in Hunter measurements of color and shear force between the products of both types of meat.
DOI
10.21608/vmjg.2017.355215
Keywords
Buffalo, cold cuts, Emulsion sausage, beef ham, roast beef
Authors
MiddleName
-Affiliation
Department of Food Hygiene, Faculty of Veterinary Medicine, Cairo University
Email
-City
-Orcid
-MiddleName
-Affiliation
Department of Food Hygiene, Faculty of Veterinary Medicine, Cairo University
Email
-City
-Orcid
-MiddleName
-Affiliation
Department of Food Hygiene, Faculty of Veterinary Medicine, Cairo University
Email
-City
-Orcid
-Link
https://vmjg.journals.ekb.eg/article_355215.html
Detail API
https://vmjg.journals.ekb.eg/service?article_code=355215
Publication Title
Veterinary Medical Journal (Giza)
Publication Link
https://vmjg.journals.ekb.eg/
MainTitle
The Quality of Beef Cold Cuts Made of Buffalo Meat