Texture characteristics of Italian Mediterranean Buffalo (Bubalus bubalis) meat

Problems related to buffalo meat production are several, since at the state-of-the- art buffaloes are not reared and therefore specialized for meat production; since the beginning, genetic improvement has focused on selecting traits that improve milk production, which represents the main and only income for the breeder. Nowadays, in Italy, animals intended for slaughter represent a by-product of milk industry, since they have a low market value because of the absence of consumers willing to purchase this meat. The knowledge of buffalo meat qualitative traits thus, is of utmost importance and basic for its valorisation. In order to define quality characteristics of this meat, twelve Italian Mediterranean Buffalo, six males (17 months of age) and six females (47 months of age), were studied to assess if sex or aging (d7 and d14) could influence meat quality traits. Among these, the most important is tenderness, which results as the main factor influencing consumer satisfaction. Results obtained are very encouraging: young males and old females showed a shear force value equal to 4.2 kg, that allow us to classify these meats as "tender". Moreover, females' meat, although having a collagen content equal to that of males, showed a lower solubility of collagen due to older animals. Regarding the aging process, periods longer than 7 days do not significantly improve meat tenderness, making a prolonged aging unnecessary.