Joele Maria Rsp, Lourenço Lúcia Fh, Lourenço Júnior José B, Araújo Geisielly S, Budel Juliana Cc, Garcia Alexandre R
Federal Institute of Education, Science and Technology of Pará, Rodovia BR 316, km 61, Zip Code 68740-970, Castanhal, PA, Brazil.
Federal University of Pará - UFPA, Av. dos Universitários, s/n, Zip Code 68746-360, Castanhal, PA, Brazil.
J Sci Food Agric. 2017 Apr;97(6):1740-1745. doi: 10.1002/jsfa.7922. Epub 2016 Aug 29.
The present study aimed to assess the physical, chemical and sensory characteristics of meat from buffaloes finished in a Traditional System (TS) or Traditional + Silvopastoral System (TSPS) with dietary supplementation. Crossbred Murrah × Mediterranean buffaloes were raised from weaning to slaughter in the TS (n = 15) or were raised in the traditional system and finished in the TSPS (n = 15). After finishing, animals were slaughtered and their carcasses refrigerated for 24 h. The right side of each half-carcass was cut between the 12th and 13th ribs and the Longissimus thoracis muscle was removed. The cranial part underwent analyses of pH, color, weight loss as a result of cooking, water holding capacity, texture and sensory characteristics, whereas the rest of the muscle underwent microbiological analyses and determination of the chemical composition, fatty acid profile and mineral content.
No major difference between finishing systems was found (P > 0.05) in the physical analyses and chemical composition of meat. The percentage of myristic acid (C14:0) and the sum of polyunsaturated fatty acids differed between treatments. The TS meat had the best 'characteristic meat aroma'.
Considering the quality of meat produced in the TS or TSPS, it is concluded that finishing buffaloes in the pasture still represents the best alternative. © 2016 Society of Chemical Industry.
