Physical and chemical properties of water buffalo meat

This study, which was conducted to determine the physical and chemical properties of buffalo meat, was carried out on 20 Anatolian buffaloes, 13 (65%) female and 7 (35%) male, carcass weighing 214-377.40 kg. Within the scope of the study, samples were taken from the Musculus longissimusdorsi (MLD) muscle of 20 buffaloes cut in Istanbul/Çatalca. As a result of the study, the mean L value (brightness) of buffalo meat was found to be 42.66±4.10, a colour value (redness and greenness) as 21.66±3.02, and b colour value (yellow and blue) as an average of 19.61±1.31. The humidity rate of water buffalo meat analyzed within the scope of the study was between 57.57-70.05%. The water activity (aw) value of the buffalo meat analyzed within the scope of the study was between 0.9919-0.9999 and the mean was determined as 0.9973±0.0026. The pH value of the buffalo meat analyzed within the scope of the study was between 5.34 and 5.97, the mean pH was determined as 5.71±0.13. The ash rate of buffalo meats analyzed within the scope of the study ranged from 1.47% to 3.49% and the mean ash rate was determined to be 2.64±0.43%. The protein ratio of buffalo meats analyzed within the scope of the study varied between 19.48-24.59%, and the mean protein ratio was found to be 22.28±1.47%. As a result of the study, it was determined that the fat content of buffalo meats ranged from 3.94-15.68. It was observed that the fat ratio did not differ significantly according to gender and there was no significant relationship between the weight of the buffalo and the fat ratio. In the meats analyzed within the scope of the study, it was observed that the highest rate of fatty acid was stearic acid (C18) and the lowest rate of fatty acid was linolenic acid (C18: 3n3).