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Ijaz M, Jaspal MH, Akram MU, Badar IH, Yar MK, Suleman R, Manzoor A, Farooq M, Ali S, Hussain Z, Mahmood M, Rahman A, Ali RS. Effect of Animal Age, Postmortem Calcium Chloride Marination, and Storage Time on Meat Quality Characteristics of M. longissimus thoracis et lumborum of Buffalo Bulls. Foods 2022. [PMCID: PMC9601457 DOI: 10.3390/foods11203193] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
This study investigated the effect of animal age, calcium chloride marination, and storage time on meat quality characteristics of buffalo bulls to suggest a cost-effective method of improving buffalo meat quality. The current study was designed considering the importance of buffalo meat and the usage of meat from spent buffalo animals in local markets of South Asian countries. A total of 36 animals comprised of 18 young and 18 spent buffalo bulls were selected. After slaughtering and 24 h of postmortem chilling, striploins were separated and cut into 16 steaks and equally divided into two groups, i.e., either marinated with calcium chloride or not. Meat quality characteristics were recorded on 0, 2, 4, 6, 8, and 10 days of storage. The results showed that the pH value of young animals was higher than the value of spent animals and pH was increased over the storage time. Color b*, C*, and h* values were higher in spent animals as compared with the young animals; however, values of colors L* and h* were higher and a* was lower in marinated samples than the values of non-marinated samples. Color a* and C* values were increased and h* was decreased with lengthening the storage time. The meat cooking loss was higher in marinated and the water-holding capacity was higher in non-marinated meat samples. Shear force values were lower in young animals and marinated samples than the values of spent animals and non-marinated meat samples, respectively. Sensory characteristic scores of marinated samples were better than the non-marinated samples. In conclusion, calcium chloride marination can be used to improve the quality characteristics of buffalo meat.
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Affiliation(s)
- Muawuz Ijaz
- Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan
- Department of Animal Sciences, University of Veterinary and Animal Sciences, Jhang Campus, Jhang 35200, Pakistan
- Correspondence: (M.H.J.); (M.I.)
| | - Muhammad Hayat Jaspal
- Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan
- Correspondence: (M.H.J.); (M.I.)
| | - Muhammad Usman Akram
- Department of Microbiology, FV&AS, The Islamia University of Bahawalpur, Bahawalpur 63100, Pakistan
| | - Iftikhar Hussain Badar
- Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan
| | - Muhammad Kashif Yar
- Department of Animal Sciences, University of Veterinary and Animal Sciences, Jhang Campus, Jhang 35200, Pakistan
| | - Raheel Suleman
- Institute of Food Science and Nutrition, Bahauddin Zakariya University, Multan 61000, Pakistan
| | - Adeel Manzoor
- Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan
| | - Muhammad Farooq
- Department of Clinical Sciences, University of Veterinary and Animal Sciences, Jhang Campus, Jhang 35200, Pakistan
| | - Sher Ali
- Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan
| | - Zubair Hussain
- Department of Agriculture and Food Technology, Karakorum International University, Gilgit 15100, Pakistan
| | - Mubarik Mahmood
- Department of Animal Sciences, University of Veterinary and Animal Sciences, Jhang Campus, Jhang 35200, Pakistan
| | - Abdur Rahman
- Department of Animal Sciences, University of Veterinary and Animal Sciences, Jhang Campus, Jhang 35200, Pakistan
| | - Rao Sharafat Ali
- Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan
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Perez-Chabela ML, Guerrero-Legarreta LI, Gutierrez-Ruiz MC, Betancourt-Rule JM, Perez-Torres A, Ustarroz-Cano M. Effect of Calcium Chloride Marination on Electrophoretical and Structural Characteristics of Beef, Horse, Rabbit and Chicken Meat. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2005. [DOI: 10.1081/jfp-200059476] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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