Rigor development and meat quality of Murrah buffalo from different production systems





Sex; Tenderness; Glycogen; Sarcomere length; Myofibrillar fragmentation.


The purpose of this study was to evaluate the rigor mortis development and its effects on striploins quality of Murrah buffalos from meat (males) and dairy (females) productions. The rigor was monitored during carcass chilling (up to 22 h postmortem) and the meat physicochemical traits was accessed after 72 h postmortem. Glycolytic rate, measured by decreasing pH and glycogen content, was higher (p < 0.05) in female than in male buffalo, leading to a different onset rigor time (5-6 h and 9-10 h, respectively). Male meat had (p < 0.05) lower fat (1.41 vs 3.58%) and insoluble collagen (1.18 vs 1.58 mg g-1) contents, but higher soluble collagen content (5.16 vs 20.38%), sarcomere length (1.65 vs 1.84 µm), myofibrillar fragmentation (334 vs 295) and shear force (39.38 vs 25.92 N) than females. These results suggest that dairy buffalo meat is more tender and can be used on the market as high-quality meat such as from buffalo raised to meat production.


ABCB. The buffalo (in portuguese). São Paulo, SP, 2020. <http://www.nelore.org.br/Raca>.

Aroeira, C. N., Torres Filho, R. A., Fontes, P. R., Ramos, A. L., Castillo, C. J. C., Hopkins, D. L., & Ramos, E. M. (2020). Comparison of different methods for determining the extent of myofibrillar fragmentation of chilled and frozen/thawed beef across postmortem aging periods. Meat science, 160, 107955. 10.1016/j.meatsci.2019.107955

Culler, R. D., Smith, G. C., & Cross, H. R. (1978). Relationship of myofibril fragmentation index to certain chemical, physical and sensory characteristics of bovine longissimus muscle. Journal of food Science, 43(4), 1177-1180. 10.1111/j.1365-2621.1978.tb15263.x

Destefanis, G., Brugiapaglia, A., Barge, M. T., & Dal Molin, E. (2008). Relationship between beef consumer tenderness perception and Warner–Bratzler shear force. Meat science, 78(3), 153-156. 10.1016/j.meatsci.2007.05.031

Dransfield, E. (1994). Optimisation of tenderisation, ageing and tenderness. Meat science, 36(1-2), 105-121. 10.1016/0309-1740(94)90037-X

Ekiz, B., Yilmaz, A., Yalcintan, H., Yakan, A., Yilmaz, I., & Soysal, I. (2018). Carcass and meat quality of male and female water buffaloes finished under an intensive production system. Annals of Animal Science, 18(2), 557. 10.1515/aoas-2017-0036

Galeazzi, P. M., Mercadante, M. E. Z., Silva, J. A., De Albuquerque, L. G., de Camargo, G. M. F., & Tonhati, H. (2010). Analysis of culling probability in dairy buffalo using survival models. Animal, 4(8), 1325-1329. 10.1017/S1751731110000406

Honikel, K. O., & Fischer, C. (1977). A rapid method for the detection of PSE and DFD porcine muscles. Journal of Food Science, 42(6), 1633-1636. 10.1111/j.1365-2621.1977.tb08444.x

Hwang, I. H., Park, B. Y., Cho, S. H., & Lee, J. M. (2004). Effects of muscle shortening and proteolysis on Warner–Bratzler shear force in beef longissimus and semitendinosus. Meat science, 68(3), 497-505. 10.1016/j.meatsci.2004.04.002

Immonen, K., & Puolanne, E. (2000). Variation of residual glycogen-glucose concentration at ultimate pH values below 5.75. Meat Science, 55(3), 279-283. 10.1016/S0309-1740(99)00152-7

Kandeepan, G., Anjaneyulu, A. S. R., Kondaiah, N., Mendiratta, S. K., & Lakshmanan, V. (2009). Effect of age and gender on the processing characteristics of buffalo meat. Meat Science, 83(1), 10-14. 10.1016/j.meatsci.2009.03.003

Li, Q., Wang, Y., Tan, L., Leng, J., Lu Q., Tian, S., & Mao, H. (2018). Effects of age on slaughter performance and meat quality of Binlangjang male buffalo. Saudi journal of biological sciences, 25(2), 248-252. 10.1016/j.sjbs.2017.10.001

Luz, P. A. C. D., Jorge, A. M., Francisco, C. D. L., Mello, J. L. M. D., Santos, C. T., & Andrighetto, C. (2017). Chemical-physical characteristics of buffalo (Bubalus bubalis) meat subjected to different aging times. Acta Scientiarum. Animal Sciences, 39(4), 419-428. 10.4025/actascianimsci.v39i4.36799

Mello, J. L. M., Rodrigues, A. B. B., Giampietro-Ganeco, A., Ferrari, F. B., Souza, R. A., Souza, P. A., & Borba, H. (2018). Characteristics of carcasses and meat from feedlot-finished buffalo and Bos indicus (Nellore) bulls. Animal Production Science, 58(7), 1366-1374. 10.1071/AN16556

Miller, G. L. (1959). Use of dinitrosalicylic acid reagent for determination of reducing sugar. Analytical chemistry, 31(3), 426-428. 10.1021/ac60147a030

Neath, K. E., Del Barrio, A. N., Lapitan, R. M., Herrera, J. R. V., Cruz, L. C., Fujihara, T., & Kanai, Y. (2007). Difference in tenderness and pH decline between water buffalo meat and beef during postmortem aging. Meat science, 75(3), 499-505. 10.1016/j.meatsci.2006.08.016

Pearce, K. L., Rosenvold, K., Andersen, H. J., & Hopkins, D. L. (2011). Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes—A review. Meat science, 89(2), 111-124. 10.1016/j.meatsci.2011.04.007

Raj, K. R., Rao, R. J., Rao, D. N., & Mahendrakar, N. S. (2000). Influence of direct and delayed chilling of excised female buffalo muscles on their textural quality. Meat science, 56(1), 95-99. 10.1016/S0309-1740(00)00027-9

Ramos, E. M., & Gomide, L. A. M. (2017). Meat quality assessment: fundamentals and methodologies. Viçosa, MG, Brazil: Editora UFV.

Savell, J. W., Mueller, S. L., & Baird, B. E. (2005). The chilling of carcasses. Meat science, 70, 3, 449-459. 10.1016/j.meatsci.2004.06.027

Silva, D. R., Torres Filho, R. A., Cazedey, H. P., Fontes; P. R., Ramos; A. L., & Ramos, E. M. (2015). Comparison of Warner–Bratzler shear force values between round and square cross-section cores from cooked beef and pork Longissimus muscle. Meat Science, 103, 1-6. 10.1016/j.meatsci.2014.12.009

Soares, G. J., Arêas, J., & Batistuti, J. (1995). Effect of high voltage electrical stimulation on buffalo meat conditioning. Current Agricultural Science and Technology, 1, 61-68. 10.18539/CAST.V1I2.119

Spanghero, M., Gracco, L., Valusso, R., & Piasentier, E. (2004). In vivo performance, slaughtering traits and meat quality of bovine (Italian Simmental) and buffalo (Italian Mediterranean) bulls. Livestock Production Science, 91(1-2), 129-141. 10.1016/j.livprodsci.2004.07.013

Toldrá, F. (2017). Lawrie's meat science. Woodhead Publishing.




How to Cite

ANDRADE, B. F. .; CASTRO, M. M. de .; RODRIGUES, L. M. .; TORRES FILHO, R. de A. .; FONTES, P. R. .; RAMOS, E. M. .; RAMOS, A. de L. S. . Rigor development and meat quality of Murrah buffalo from different production systems. Research, Society and Development, [S. l.], v. 10, n. 6, p. e42810615814, 2021. DOI: 10.33448/rsd-v10i6.15814. Disponível em: https://rsdjournal.org/index.php/rsd/article/view/15814. Acesso em: 18 jun. 2021.



Agrarian and Biological Sciences