Observation on some chemical and physical characteristics of buffalo meat.

Proximate composition, sarcoplasmic and myofibrillar protein fractions of
buffalo meat were similar to those of beef Buffalo meat was also rich in
lysine. Meat from young animals had a lower collagen content than that
from old ones. As the temperature of holding the carcasses was increased,
the rate of pH fall was faster. Meat from stressed animals showed a
higher ultimate pH. Percentage of cooking loss and thermal shrinkage was
higher in muscles of old animals than in young ones, which probably
reflected the poor condition of the older animals. Meat cooked by pressure
cooking showed lower Warner-Bratzler shear values as compared with
meat cooked in boiling water.