CARCASS AND MEAT QUALITY OF MALE AND FEMALE WATER BUFFALOES FINISHED UNDER AN INTENSIVE PRODUCTION SYSTEM
[ N/A ]
Tarih
2018
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Walter De Gruyter Gmbh
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Carcass and meat quality of male and female Anatolian water buffaloes were investigated using 10 carcasses from each gender. Gender had no influence on carcass characteristics, except warm carcass weight, which was 13% higher in males compared to females. Meat from male water buffaloes had higher ultimate pH and lightness (L*), but lower redness (a*) values than females. Meat samples aged for 21 days had lower values for expressed juice, cooking loss and Warner Bratzler shear force compared with those of 7-day aged ones. Meat samples aged for 21 days had higher L* value at 1 h and 24 h after cutting, a* value at 1 h after cutting compared with those of 7-day aged meat samples. Gender had no effect on meat sensory characteristics. Meat from male water buffaloes had higher proportions of C14:0, C18:3 n-3, C20:2 n-6, C20:3 n-3 and C20:4 n-6 and Sigma n-3 fatty acids and lower Sigma n-6/Sigma n-3 ratio compared with female water buffaloes.
Açıklama
Anahtar Kelimeler
gender, ageing, tenderness, meat colour, fatty acids
Kaynak
Annals of Animal Science
WoS Q Değeri
Q2
Scopus Q Değeri
Q1
Cilt
18
Sayı
2
