A Comparative Study on Meat Quality Characteristics of Murrah Buffalo and Nellore Cattle Commercialized in Southeastern Brazil

Murrah buffalo and Nellore cattle meat commercialized in Southeastern Brazil were evaluated during aging. Ribeye steaks (Longissimus thoracis muscle) analyzed four wet aging times (0, 7, 14, 21 days) stored at 2 ± 1 °C. The water holding capacity (WHC) decreased (p < 0.05) (0.41 to 0.28), with having lower pH a higher WHC than beef. Lower myofibrillar fragmentation index shear force (WBsSF) values observed meat. Soluble collagen content increased aging, Buffalo had metmyoglobin percentages, being darker (lower L* values) red color intensity (higher C* There was difference between beef volatile compound profiles, greater variation the profile probably due differences lipid oxidation proteolysis. It can be concluded that is very similar of Zebu cattle, less tenderness Therefore, good alternative source for fresh marketing processing high-quality products.