Effect of the age of slaughtered buffalo's bulls on some meat quality parameters

36 buffaloe's bulls comprising three equal groups according to their age each of 12 animals [A, B, and C]. The LD and M.add of each animal in the examined three groups were subjected to the measurement of some meat quality parameters [temperature-value, rigormortis, both initial and ultimate pH-values and the free liquid water [Q-values]]. The mean value of t[1] value in the examined LD and M.add of the three groups were 37.23, 39.83, 38.16, 39.33, 39.80and 39.90 respectively. Measurement of the initial and end rigor-value were recorded as well as the initial pH-value and the ultimate pH-value in both LD and M.add in the examined three groups of animals. Measurement of the free liquid water [Q-value] was applied in the examined muscles of each group. The samples of group A [12 months old showed increased in loss of water [Q-value]. The variations in the meat quality parameters between the three groups were discussed. The recommended slaughtering age of buffaloe's bulls was 18 months old