Title

Tenderization effect on the physical characteristics of commercial cuts of second and third buffalo's meat (Bubalus Bubalis) during ripening process

Document Type

Conference Proceeding

Publication Date

12-1-2013

Publication Title

Buffalo Bulletin

Abstract

Buffalo's meat production in Colombia, is becoming an alternative for, consumption of a lean, low cholesterol and tasty product in accordance with market regarding new trends in meat products; however, sub-primal cuts have some marketing issues mainly due to its increased toughness. The purpose of this research is testing the effect of tenderization in the ripening process to decrease the toughness indexes sub-primal cuts, in order to standardize that way the most effective treatment. Selected sections were arm loin, paletero and arm murillo. Every section was submitted to the following processes: ripening (M), tenderization- ripening (TM), ripening-tenderization (MT), ripening-tenderization-ripening (MTM) and tenderization-ripening vacuum packaging (TV) by testing both water retention capacity (WRC) under cooking and texture, using the Warner Bratzler method in three weeks. The process of TM for paletero, arm murillo, and MT for arm loin showed decreased toughness without the WRC effect, based on these results, were selected for a more demanding test of these processes about the properties of the cuts. (pH, color, hardness, WRC by dripping and WRC by cooking). Further than demonstrating that day 14 is the most appropriate for the ripening of these products at 2°C, the results didn't show any pH alteration of tested samples; in addition, sections under both of these methods showed to have higher WRC, decreased toughness and stronger color, when compared with the samples that weren't submitted to tenderization. From this study, it was concluded that ripening process can be improvised the sub-primal cuts of buffalo's meat. th

Volume

32

Issue

SPECIAL ISSUE 2

First Page

1266

Last Page

1269

ISSN

01256726

Identifier

SCOPUS_ID:84897856648

Documento original

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