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Effect of Packaging Type and Aging on the Meat Quality Characteristics of Water Buffalo Bulls
| Content Provider | MDPI |
|---|---|
| Author | Jaspal, Muhammad Hayat Badar, Iftikhar Hussain Ghani, Muhammad Usman Ijaz, Muawuz Yar, Muhammad Kashif Manzoor, Adeel Nasir, Jamal Nauman, Kashif Akhtar, Muhammad Junaid Rahman, Abdur Hussnain, Faisal Ahmad, Arfan |
| Copyright Year | 2022 |
| Description | The present study determined the effect of the packaging type and aging time on the meat quality of water buffalo (Bubalus bubalis) bulls. A total of n = 36 longissimus lumborum (LL) muscles from n = 18 buffalo bulls were obtained. Half LL muscles were packed in modified atmosphere packaging $(Hi-O_{2}$ MAP), vacuum packaging (VP), and oxygen-permeable packaging (OP) on day 1, while the other half were aged for 7 days. Meat instrumental color, cooking loss, Warner–Bratzler shear force (WBSF), thiobarbituric acid reactive substances (TBARS), and total volatile basic nitrogen (TVB-N) of the LL steaks were analyzed, both on unaged and aged buffalo meat. Color CIE L* and C* values on all display days and a* on the first 4 days of the simulated retail display under $Hi-O_{2}$ MAP packaging were significantly higher than those of the VP and OP. WBSF and TBARS values were also higher under $Hi-O_{2}$ MAP as compared to the other packaging. Steaks under OP exhibited lower cooking loss but higher TVB-N values than the MAP and VP. The 7-day-aged buffalo meat indicated higher instrumental color (L*, a* and C*), cooking loss, and lower WBSF values than fresh meat. This study concluded that $Hi-O_{2}$ MAP improved the color; however, it negatively influenced the buffalo meat’s WBSF and TBAR values. Furthermore, VP and aging were the most effective in decreasing the WBSF values of buffalo meat. |
| Starting Page | 130 |
| e-ISSN | 20762615 |
| DOI | 10.3390/ani12020130 |
| Journal | Animals |
| Issue Number | 2 |
| Volume Number | 12 |
| Language | English |
| Publisher | MDPI |
| Publisher Date | 2022-01-06 |
| Access Restriction | Open |
| Subject Keyword | Animals Agriculture and Animal Production Buffalo Beef Meat Packaging Technologies Meat Quality Characteristics Meat-eating Quality |
| Content Type | Text |
| Resource Type | Article |
