Chemical-physical characteristics of buffalo submetida a diferentes tempos de maturacao

The aim of this study was to evaluate the effects of different aging times on the meat characteristics from young Murrah buffaloes slaughtered at 20-24 months of age (experiment I; n=10) and Murrah buffalo heifers slaughtered at 32-36 months of age (experiment II; n=10), with the purpose of determining the best aging time to tenderize meat from both experiments. Samples of the longissimus thoracis muscle from buffaloes slaughtered at each age were aged for 7, 14, and 21 days (0 [+ or -] 1[degrees]C). After this period, analysis of cholesterol, pH, cooking loss, shear force, myofibrillar fragmentation index, meat color, and fatty acid profile was performed. Aging greatly improved the tenderness (p < 0.05) but caused a change in color (p < 0.05), which, even without difference between the treatments for subjective perception of the color ([DELTA]E; p > 0.05), was considered very noticeable to the human eye. Furthermore, aging reduced the polyunsaturated fatty acids (p 0.05) in the meat of young buffalo and buffalo heifers of advanced age. Based on the evaluated meat characteristics, concludes that seven days of aging are sufficient for older buffalo heifers, but 21 days of aging are required for the younger male group. Keywords: cholesterol, fatty acids, longissimus thoracis, Murrah, tenderness. Objetivou-se com o estudo avaliar os efeitos de diferentes tempos de maturacao sobre as caracteristicas da carne de bufalos Murrah jovens abatidos com 20-24 meses de idade (experimento I; n=10) e novilhas bubalinas Murrah abatidas com 32-36 meses de idade (experimento II; n=10), com a finalidade de determinar o melhor tempo de maturacao para ambos os experimentos. As amostras do musculo longissimus thoracis foram maturadas durante 7, 14 e 21 dias (0 [+ or -] 1[degrees]C). Apos esse periodo, foi realizada analise de colesterol, pH, perdas de peso por coccao, forca de cisalhamento, indice de fragmentacao miofibrilar, cor da carne e perfil de acidos graxos. A maturacao melhorou a maciez (p < 0,05), no entanto, modificou a cor da carne (p < 0,05), a qual, mesmo sem diferenca entre os tratamentos para percepcao subjetiva da cor ([DELTA]E; p > 0,05), foi considerada como muito perceptivel ao olho humano. Alem disso, a maturacao reduziu os acidos graxos polinsaturados (p < 0,05) e nao afetou os niveis de colesterol (p > 0,05) na carne de bufalos jovens e novilhas bubalinas com idade avancada. Com base nas caracteristi