Difference in tenderness and pH decline between water buffalo meat and beef during postmortem aging

Area of Science:

• Meat Science
• Animal Science
• Food Science

Background:

• Water buffalo and beef (cattle) are important meat sources globally.
• Understanding postmortem aging differences is crucial for meat quality.
• Limited research compares water buffalo meat tenderness to beef.

Purpose of the Study:

• To compare meat tenderness and characteristics of water buffalo and beef during postmortem aging.
• To investigate the influence of postmortem pH decline on meat quality.
• To identify factors contributing to differences in meat tenderness.

Main Methods:

• Comparative analysis of water buffalo and Brahman cattle meat.
• Measurement of muscle pH, shear force, glycogen, and lactate concentrations.
• Analysis of myofibrillar protein degradation (troponin T) and myosin heavy chain type.

Main Results:

• Water buffalo meat exhibited significantly lower shear force (higher tenderness) than beef.
• Buffalo meat showed a slower postmortem pH decline, linked to lactate levels but not glycogen.
• Differences in troponin T degradation supported the observed tenderness variations.

Conclusions:

• Water buffalo meat tenderness is superior to Brahman beef.
• Slower postmortem pH decline in buffalo meat likely enhances tenderness by affecting protease activity.
• Muscle fiber type does not explain the observed differences in pH decline or tenderness.