Vol. 12, Special Issue 9 (2023)

Author(s):
Shalima Shukoor A and Vasudevan VN

Abstract:
The aim of this study was to improve the taste and nutritional quality of low-quality buffalo meat by injecting a carefully optimized mixture of rendered buffalo fat and soybean oil directly into the muscle tissue. Biceps femoris muscle samples were obtained from slaughtered Murrah buffaloes aged 4-6 years, and various proportions of rendered buffalo fat and soybean oil were injected into the samples. The most successful combination was found to be a 25:75 ratio (volume percentage) of rendered buffalo fat to soybean oil, injected at a rate of 7.5 percent (w/w) into buffalo meat. The resulting product exhibited significantly higher sensory overall acceptability, making it a promising solution for enhancing the taste and texture of whole buffalo beef cuts while also providing a healthier alternative to traditional marbling methods.