Determination of Some Quality Parameters of Buffalo Meat

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dc.authorid, Umit/0000-0002-7092-5899
dc.contributor.authorBaran, Birce
dc.contributor.authorYilmaz, Ismail
dc.contributor.authorGecgel, Ümit
dc.date.accessioned2024-10-29T17:59:12Z
dc.date.available2024-10-29T17:59:12Z
dc.date.issued2023
dc.departmentTekirdağ Namık Kemal Üniversitesi
dc.description.abstractThe buffalo (Bubalus bubalis) is a cattle that plays an important role in the lives of millions of people in many ways such as milk, meat, cargo, transport, transportation and farm manure in India and other Asian countries. Disease resistance, adaptability to various climatic conditions, better digestible meat of low quality grass-fed, faster growth, and weight gain are essential for buffalo breeders. Buffalo meat is similar to cattle meat in terms of meat composition, quality and sensory characteristics. It has some nutritional advantages such as containing less fat and calories. As a matter of fact, studies on the meat of some other animals such as sheep, lamb and beef, which are among the sources of red meat today, have increased recently. Consumers' interest in buffalo meat is increasing day by day in terms of both the high nutritional value of meat quality and the creation of a new red meat source. In this study, the physicochemical properties of buffalo meats were determined. For this purpose, 20 different Anatolian water buffaloes (7 male and 13 female) grown in the borders of Istanbul/Catalca district were used. The samples were taken from the Musculus longissimus dorsi (MLD) part of the animals for the analysis of buffalo meats. Color (L*-brightness, a*-red and green, b*-yellow and blue), moisture content, protein content, fat content, ash content, pH and water activity (aw) of buffalo meat samples were determined. In addition, the fatty acid composition of buffalo meats was determined. The average ash, pH, water activity, moisture, protein and fat ratios of buffalo meats were determined as 2.64%, 5.71, 0.99, 65.60%, 22.28% and 8.65%, respectively. L*, a* and b* values were determined as 42.66, 21.66 and 19.61, respectively. The major fatty acids of buffalo meats were C18:0 (stearic acid) while C18:3 (linolenic acid) was the least abundant fatty acid. The results of this studies suggested that buffalo meat could be considered as a good source of red meat.
dc.identifier.doi10.33462/jotaf.1233124
dc.identifier.endpage687
dc.identifier.issn1302-7050
dc.identifier.issn2146-5894
dc.identifier.issue3en_US
dc.identifier.startpage677
dc.identifier.trdizinid1199896
dc.identifier.urihttps://doi.org/10.33462/jotaf.1233124
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1199896
dc.identifier.urihttps://hdl.handle.net/20.500.11776/14662
dc.identifier.volume20
dc.identifier.wosWOS:001104795000017
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.publisherUniv Namik Kemal
dc.relation.ispartofJournal of Tekirdag Agriculture Faculty-Tekirdag Ziraat Fakultesi Dergisi
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectBuffalo meat quality
dc.subjectchemical properties
dc.subjectfatty acid composition
dc.titleDetermination of Some Quality Parameters of Buffalo Meat
dc.title.alternativeDetermination of Some Quality Parameters of Buffalo Meat
dc.typeArticle

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