Chemical, sensory and ultrastructural characteristics of buffalo veal

Longissimus dorsi Ld muscle at the level of 11th to 13th rib was obtained from five buffalo calves aged two months. The chemical analysis revealed that the mean moisture, fat, total pigments and myoglobin contents were 77.1%, 1.39%, 1.25 and 0.75 mg/g, respectively. The mineral concentrations [mg/ 100g] were 3.93, 0.82, 1.77, 23.47, 232.97, 54.7 and 347.8 for calcium, copper, iron, magnesium, phosphorous, sodium and potassium, respectively. Cooked post-rigor buffalo veal had higher tenderness score than the cooked pre-rigor ones which may be due to the combined effects of heat and developed acidity. It could also be explained by SEM, where post-rigor samples showed severe alterations in both connective tissue and myofibers. The total pigments exhibited the most pronounced correlation with veal tenderness, whereas meat mineral contents were poor predictor of veal tenderness