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Buffalo meat as a salted and cured product
M A Paleari1, G Beretta, F Colombo
1Istituto Ispezione Alimenti Origine Animale, Facoltà Medicina Veterinaria, Università degli Studi di Milano, Via Celoria 10, I-20133 Milan, Italy.
Meat Science
|November 9, 2011
Summary
Buffalo meat can be transformed into a cold-cut product similar to beef bresaola. This study shows potential for using buffalo rump cuts, overcoming challenges in tenderness and color for a comparable processed meat product.
Area of Science:
- Food Science
- Meat Science
- Animal Husbandry
Background:
- Bresaola is a traditional Italian air-dried, salted beef product.
- The processing of lean bovine hindquarter cuts into bresaola involves salting and curing.
- Investigating alternative meat sources for processed products is crucial for industry diversification.
Purpose of the Study:
- To evaluate the feasibility of producing a cold-cut product similar to bresaola using buffalo meat.
- To assess the potential of transforming buffalo rump cuts into a processed meat product comparable to beef bresaola.
- To identify and address challenges related to buffalo meat's characteristics, such as tenderness and color, in processed products.
Main Methods:
- Utilizing cuts from the buffalo rump for processing.
- Applying salting and curing techniques analogous to those used for beef bresaola production.
- Evaluating key quality parameters including tenderness and color of the final product.
Main Results:
- Successful transformation of buffalo rump cuts into a processed cold-cut product.
- The buffalo meat product exhibited similarities to traditional beef bresaola.
- Identified challenges in tenderness and color were noted, indicating areas for further optimization.
Conclusions:
- Buffalo meat is a viable alternative for producing processed cold-cut products resembling beef bresaola.
- Buffalo rump cuts can be effectively utilized in meat processing.
- Further research can focus on improving sensory attributes like tenderness and color in buffalo meat products.
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