Effect of cooking temperature and time on the physico-chemical, histological and sensory properties of female carabeef (buffalo) meat

The effect of cooking temperature (80–100 °C) and time (30–60 min) on collagen solubility of Semimembranosus muscle in carabeef were investigated. The pH, cooking loss, shear force value, collagen content, collagen solubility, sensory evaluation and histological observations of water bath cooked and pressure cooked Semimembranosus meat samples were measured. Increase in pH, cooking loss, collagen solubility and tenderness scores with decrease in shear force value and collagen content was observed with increases in cooking temperature and time. However, no statistical difference was observed for shear force values, collagen solubility values and tenderness scores in pressure cooked meat and meat cooked in a water bath at 100 °C for 45 min, inferring that cooking of buffalo meat at 100 °C for 45 min improved collagen solubility and tenderness to the same extent as that due to pressure cooking.