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Page No. : 47-51

ABSTRACT

Various physico-chemical meat quality parameters were studied in sixty non-descript buffaloes of both sexes in three different age groups viz., 6 months to 2 years, 2 to 4 years and above 4 years to determine the quality of meat obtained from non-descript buffaloes of different age groups. The samples were kept in a chiller (0+1°C) till 24 h and then in a freezer (-15+1°C) up to 7 days and physico-chemical characteristics viz., pH, R-value, muscle fiber diameter, and water holding capacity were evaluated at different interval. The pH and R-value were inversely proportional to storage period. The fibre diameter increased linearly with increase in age, and decreased as the storage period increased. The water holding capacity was higher in males than females. Results indicated that the slaughter of non-descript buffaloes at 2-4 years of age will yield meat with acceptable physico-chemical properties.

Keywords: Buffalo meat, muscle fibre, R-Value, water holding capacity