Effect of Packaging Type and Aging on the Meat Quality Characteristics of Water Buffalo Bulls
Abstract
:Simple Summary
Abstract
1. Introduction
2. Materials and Methods
2.1. Animal Rearing
2.2. Animal Slaughtering
2.3. Muscle Sampling and Packaging
- High oxygen (Hi-O2) MAP (80% O2:20% CO2) using T200 MAP machine (Multivac Ltd., Swindon, UK)
- Vacuum packaging (VP) using C300 twin-chamber vacuum packing machine (Multivac Ltd., Wolfertschwenden, Germany)
- Overwrapped with oxygen permeable (OP) film in food-grade polystyrene trays
2.4. Meat Quality Analysis
2.4.1. Instrumental Color
2.4.2. Cooking Loss
2.4.3. Warner-Bratzler Shear Force
2.4.4. Lipid Oxidation
2.4.5. Total Volatile Basic Nitrogen (TVB-N)
2.5. Statistical Analysis
3. Results and Discussion
3.1. Instrumental Meat Color
3.2. Cooking Loss
3.3. Warner–Bratzler Shear Force (WBSF)
3.4. Lipid Oxidation
3.5. Total Volatile Basic Nitrogen (TVB-N)
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Total Animals | Muscle | Ageing Time | Packaging |
---|---|---|---|
Buffalo bulls n = 18 24 months Carcass weight (130 10 kg) | Both sided longissimus lumborum (LL) muscles were removed | 0 day Right sided LL is divided into steaks (n = 9) of 2.5 cm thickness | MAP (3 steaks) |
Vacuum packed (3 steaks) | |||
Overwrapped (3 steaks) | |||
7 day Left sided LL is divided into steaks (n = 9) of 2.5 cm thickness after 7 days of aging | MAP (3 steaks) | ||
Vacuum packed (3 steaks) | |||
Overwrapped (3 steaks) |
Parameters | Day | Packaging | p-Value | Ageing | p-Value | |||
---|---|---|---|---|---|---|---|---|
MAP | VP | OP | 0 day | 7 day | ||||
Lightness L* | 1 | 49.37 ± 0.23 a | 42.22 ± 0.18 c | 46.69 ± 0.15 b | * | 45.89 ± 0.44 | 46.29 ± 0.43 | ns |
2 | 50.01 ± 0.21 a | 42.32 ± 0.16 c | 46.51 ± 0.12 b | * | 46.18 ± 0.44 | 46.39 ± 0.46 | ns | |
3 | 49.98 ± 0.19 a | 42.31 ± 0.16 c | 46.32 ± 0.18 b | * | 46.00 ± 0.43 b | 46.41 ± 0.47 a | * | |
4 | 49.86 ± 0.20 a | 42.17 ± 0.21 c | 45.73 ± 0.25 b | * | 45.77 ± 0.44 | 46.07 ± 0.50 | ns | |
5 | 49.74 ± 0.23 a | 42.13 ± 0.23 c | 45.58 ± 0.22 b | * | 45.51 ± 0.46 b | 46.12 ± 0.47 a | * | |
6 | 48.70 ± 0.23 a | 42.19 ± 0.22 c | 44.98 ± 0.17 b | * | 45.38 ± 0.42 | 45.21 ± 0.39 | ns | |
7 | 48.71 ± 0.21 a | 41.84 ± 0.23 c | 44.85 ± 0.16 b | * | 45.21 ± 0.43 | 45.06 ± 0.41 | ns | |
Redness a* | 1 | 17.98 ± 0.20 a | 15.48 ± 0.13 c | 17.41 ± 0.18 b | * | 16.52 ± 0.15 b | 17.39 ± 0.23 a | * |
2 | 17.22 ± 0.15 a | 15.20 ± 0.10 c | 16.40 ± 0.19 b | * | 16.15 ± 0.15 | 16.40 ± 0.18 | ns | |
3 | 16.55 ± 0.22 a | 15.23 ± 0.12 b | 15.22 ± 0.15 b | * | 15.53 ± 0.13 | 15.80 ± 0.14 | ns | |
4 | 15.72 ± 0.13 a | 15.01 ± 0.09 b | 14.40 ± 0.15 c | * | 14.98 ± 0.12 | 15.11 ± 0.13 | ns | |
5 | 14.98 ± 0.15 a | 14.89 ± 0.12 a | 13.45 ± 0.17 b | * | 14.48 ± 0.15 | 14.40 ± 0.16 | ns | |
6 | 14.37 ± 0.21 a | 14.80 ± 0.15 a | 12.45 ± 0.20 b | * | 13.95 ± 0.19 | 13.80 ± 0.22 | ns | |
7 | 13.49 ± 0.20 b | 14.71 ± 0.13 a | 11.32 ± 0.22 c | * | 13.24 ± 0.23 | 13.11 ± 0.26 | ns | |
Chroma C* | 1 | 20.61 ± 0.13 a | 15.68 ± 0.10 c | 19.72 ± 0.19 b | * | 18.33 ± 0.29 b | 19.01 ± 0.34 a | * |
2 | 19.85 ± 0.11 a | 15.40 ± 0.10 c | 18.69 ± 0.12 b | * | 17.83 ± 0.27 b | 18.14 ± 0.28 a | * | |
3 | 19.29 ± 0.10 a | 15.40 ± 0.11 c | 17.50 ± 0.16 b | * | 17.37 ± 0.24 | 17.42 ± 0.24 | ns | |
4 | 18.72 ± 0.12 a | 15.15 ± 0.12 c | 15.92 ± 0.18 b | * | 16.66 ± 0.24 | 16.53 ± 0.24 | ns | |
5 | 18.23 ± 0.14 a | 15.06 ± 0.14 b | 14.48 ± 0.17 c | * | 16.01 ± 0.25 | 15.83 ± 0.26 | ns | |
6 | 17.42 ± 0.19 a | 14.86 ± 0.13 b | 13.65 ± 0.16 c | * | 15.36 ± 0.24 | 15.26 ± 0.27 | ns | |
7 | 16.06 ± 0.26 a | 14.83 ± 0.12 b | 12.72 ± 0.14 c | * | 14.63 ± 0.24 | 14.44 ± 0.25 | ns |
Parameters | Packaging | p-Value | Ageing | p-Value | |||
---|---|---|---|---|---|---|---|
MAP | VP | OP | 0 day | 7 day | |||
Cooking loss | 31.62 ± 0.34 a | 31.52 ± 0.53 a | 29.12 ± 0.40 b | * | 29.08 ± 0.49 b | 30.42 ± 0.49 a | * |
Tenderness | 44.87 ± 1.03 a | 28.32 ± 0.95 c | 33.97 ± 0.69 b | *** | 39.57 ± 1.10 a | 31.86 ± 1.04 b | *** |
TBARS | 0.32 ± 0.10 a | 0.20 ± 0.08 c | 0.26 ± 0.12 b | *** | 0.22 ± 0.11 b | 0.25 ± 0.11 a | *** |
TVB-N | 10.54 ± 0.25 b | 9.14 ± 0.18 c | 14.30 ± 0.28 a | *** | 8.26 ± 0.34 b | 14.96 ± 0.42 a | *** |
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Jaspal, M.H.; Badar, I.H.; Usman Ghani, M.; Ijaz, M.; Yar, M.K.; Manzoor, A.; Nasir, J.; Nauman, K.; Junaid Akhtar, M.; Rahman, A.; et al. Effect of Packaging Type and Aging on the Meat Quality Characteristics of Water Buffalo Bulls. Animals 2022, 12, 130. https://doi.org/10.3390/ani12020130
Jaspal MH, Badar IH, Usman Ghani M, Ijaz M, Yar MK, Manzoor A, Nasir J, Nauman K, Junaid Akhtar M, Rahman A, et al. Effect of Packaging Type and Aging on the Meat Quality Characteristics of Water Buffalo Bulls. Animals. 2022; 12(2):130. https://doi.org/10.3390/ani12020130
Chicago/Turabian StyleJaspal, Muhammad Hayat, Iftikhar Hussain Badar, Muhammad Usman Ghani, Muawuz Ijaz, Muhammad Kashif Yar, Adeel Manzoor, Jamal Nasir, Kashif Nauman, Muhammad Junaid Akhtar, Abdur Rahman, and et al. 2022. "Effect of Packaging Type and Aging on the Meat Quality Characteristics of Water Buffalo Bulls" Animals 12, no. 2: 130. https://doi.org/10.3390/ani12020130
APA StyleJaspal, M. H., Badar, I. H., Usman Ghani, M., Ijaz, M., Yar, M. K., Manzoor, A., Nasir, J., Nauman, K., Junaid Akhtar, M., Rahman, A., Hussnain, F., & Ahmad, A. (2022). Effect of Packaging Type and Aging on the Meat Quality Characteristics of Water Buffalo Bulls. Animals, 12(2), 130. https://doi.org/10.3390/ani12020130