The Quality of Beef Cold Cuts Made of Buffalo Meat | ||||
| Veterinary Medical Journal (Giza) | ||||
| Volume 63, Issue 2, April 2017, Page 67-73 PDF (4.09 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/vmjg.2017.355215 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Tasbeih Shahein* ; Mohamed Talaat; Taha Nouman | ||||
| Department of Food Hygiene, Faculty of Veterinary Medicine, Cairo University | ||||
| 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. | ||||
| Keywords | ||||
| Buffalo; cold cuts; emulsion sausage; beef ham; roast beef | ||||
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