The main objective of the current study was to compare the physico-chemical characteristics and sensory attributes of imported Brazilian beef meat and imported Indian buffalo meat. Chuck samples were collected and examined for proximate chemical composition, soluble proteins, pH, TVB-N, TBA, color, shear force, fatty acid profile and sensory attributes. The results revealed higher total protein, fat, total soluble protein and lower collagen solubility of imported frozen Indian buffalo meat chuck samples. However, there is non-significant difference in pH, TVB-N, TBA, fatty acid profile. Sensory attributes indicated significantly higher appearance, tenderness and juiciness scores for imported Brazilian beef meat. Moreover, the significant decreasing shear force, a* and significant increasing L* values were observed in imported frozen Brazilian meat chuck samples. These attributes can make Indian buffalo meat a good choice for meat processing after Brazilian beef meat. Moreover, these results will help meat processors to find an alternative source for raw meat materials for production of high quality meat products.
Imported Brazilian meat, Imported Indian meat, technological properties, sensory