Physicochemical Characteristics and Microbiological Quality of the Topside and Longissimus Dorsi of Indonesian Local Buffalo Meat

Noraimah Binti Sulaiman(1*), Cece Sumantri(2), Irma Isnafia Arief(3), Cahyo Budiman(4)

(1) Department of Animal Production and Technology, Faculty of Animal Science, Institut Pertanian Bogor, Bogor, 16680, Indonesia
(2) Department of Animal Production and Technology, Faculty of Animal Science, Institut Pertanian Bogor, Bogor, 16680, Indonesia
(3) Department of Animal Production and Technology, Faculty of Animal Science, Institut Pertanian Bogor, Bogor, 16680, Indonesia
(4) Department of Animal Production and Technology, Faculty of Animal Science, Institut Pertanian Bogor, Bogor, 16680, Indonesia
(*) Corresponding Author


The physicochemical characteristics and microbiological quality of buffalo meat are influenced by differences in muscle type. This study aimed to evaluate the physiochemical characteristic and microbiological quality of the topside (active muscle) and longissimus dorsi (passive muscle) of Indonesian local buffalo meat. Samples used in this study were buffalo meat from local swamp buffalo, aged more than four years old on the topside and longissimus dorsi. This study used a completely randomized design, with three repetitions in each treatment. All data were analyzed using analysis of variance (ANOVA). The result of the study on the topside and longissimus dorsi area showed a significant difference in the pH and cholesterol levels of the buffalo meat. The longissimus dorsi area had a lower level of pH and cholesterol compared to the topside area. Furthermore, this longissimus dorsi meat has a higher color, protein, ash, fat, essential amino acid, and lactic acid bacterial (BAL) content than the topside meat. However, the topside meat had higher carbohydrate, essential fatty acid, Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus) content compared to the longissimus dorsi meat. Longissimus dorsi meat had better physicochemical characteristics and microbiological quality than the topside meat


Buffalo meat; Longissimus dorsi; Microbiological quality; Physicochemical characteristics; Topside

Full Text:



Arief, I. I., D. N. Afiyah, Z. Wulandari  and C. Budiman. 2016. Physicochemical properties, fatty acid profiles, and sensory characteristics of fermented beef sausage by probiotics Lactobacillus plantarum IIA-2C12 or Lactobacillus acidophilus IIA-2B4. J. Food Sci. 81: 2761-2769.

Ali, S. M. D., H. S. Yang, J. Y. Jeong, S. H. Moon, Y. H. Hwang, G. B. Park and S. T. Joo. 2008. Effects of chilling temperature of carcass on breast meat quality of duck. Poult. Sci. 87: 1860-1867.

AOAC. 2005. Official Method of Analysis. 18th edn. Association of Official Analytical Chemist, Maryland, USA.

BSN. 2009. Standar Nasional Indonesia (SNI) 7388:2009. Batas Cemaran Mikroba pada Daging. Badan Standardisasi Nasional, Jakarta.

Decker, E. A. and Y. Park. 2010. Healthier meat products as functional foods. Meat Sci. 86: 49-55.

Doulgeraki, A. I., D. Ercolini, F. Villani and G. Nychas. 2012. Spoilage microbiota associated to the storage of raw meat in different condition. I. J. Food Microb.153: 130-141.

Feng, C., D. Sun, J. F. G. Martin and Z. Zhang. 2013. Effects of different cooling methods on shelf-life of cooked jumbo plain sausages. LWT-Food Sci. Tech. 54: 426-433.

Hall, N. G. and C. S. Hettie. 2013. Total nitrogen vs. amino-acid profile as indicator of protein content of beef. Food Chem. 140: 608-612.

Jeong, J. Y., S. J. Hur, H. S. Yang, S. H. Moon, Y. H. Hwang, G. B. Park and S. T. Joo. 2009. Discoloration characteristics of 3 major muscles from cattle during cold storage. J. Food Sci. 74: 1-5.

Joo, S. T., G. D. Kim, Y. H. Hwang and Y. C. Ryu. 2013. Control of fresh meat quality through manipulation of muscle fiber characteristics: review. Meat Sci. 95: 828-836.

Ilavarasan, R., R. J. J. Abraham, V. A. Rao, S. W. Ruban and R. Ramani. 2016. Effect of age on meat quality characteristics and nutritional composition of Toda Buffalo. Buffalo Bulletin 35: 215-223.

Kastalani, Yemima and A. Winata. 2016. Pengaruh lama dan tingkat konsentrasi bahan kyuring: garam, gula merah, jahe dan serai terhadap kualitas uji hedonik abon ayam broiler. Jurnal Ilmu Hewani Tropika. 5: 68-71.

Kuntoro, B., R. R. A. Maheswari, dan H. Nuraini. 2013. Mutu fisik dan mikrobiologi daging sapi asal Rumah Potong Hewan (RPH) Kota Pekanbaru. Jurnal Peternakan 10: 1-8.

Lambe, N. R., E. A. Navajas, C. P. Schofield, A. V. Fisher, G. Simm, R. Roehe and L. Bunger. 2008. The use of various live animal measurements to predict carcass and meat quality in two divergent lamb breeds. Meat Sci. 80: 1138-1149.

Lawrie, R. A. 2003. Ilmu Daging. Terjemahan: Aminuddin Parakkasi. Edisi Kelima. Universitas Indonesia Press, Jakarta.

Lerma, L., N. Benomar, A. Galvez and H. Abriouel. 2013. Prevalence of bacteria resistant to antibiotics and/or biocides on meat processing plant surfaces throughout meat chain production. Int. J. Food Microbiol. 161: 97-106.

Liu, T., Z. M. Lei, J. P. Wu and M. A. Brown. 2015. Fatty acid composition differences between adipose depot sites in dairy and beef steer breeds. J. Food Sci. Technol. 52:1656–1662.

Lopes, L. S., S. R. Martins, M. L. Chizzotti, K. C. Busato, I. M. Oliveira, O. R. M. Neto, P. V. R. Paulino, D. P. D. Lanna and M. M. Ladeira. 2014. Meat quality and fatty acid profile of Brazilian goats subjected to different nutritional treatments. Meat Sci. 97: 602-608.

Luccia, A. D., A. Satriani, C. M. A. Barone, P. Colatruglio, S. Gigli, M. Occidente, E. Trivellone, A. Zullo and D. Matassino. 2003. Effect of dietary energy content on the intramuscular fat depots and triglyceride composition of river buffalo meat. Meat Sci. 65: 1379-1389.

Luz, P. A. C. D., A. M. Jorge, C. D. L. Francisco, J. L. M. D. Mello, C. T. Santos and C. Andrighetto. 2017. Chemical-physical characteristics of buffalo (Bubalus bubalis) meat subjected to different aging times. Acta Sci. Ani. Sci. 39: 419-428.

Macajova, M., D. Lamosova and M. Zeman. 2004. Role of leptin in farmanimals: A review. J. Vet. Med. A Physiol. Pathol. Clin. Med. 51: 157-166.

Manihuruk, F. M., T. Suryatib and I. I. Arief. 2017 Effectiveness of the red dragon fruit (hylocereus polyrhizus) peel extract as the colorant, antioxidant, and antimicrobial on beef sausage. Media Peternakan 40: 47-54.

Mendoza M. G., L. A. Moreno, N. H. Leidenz, S. U. Bracho, K. V. Leal, S Romero and A. R. Gonzalez. 2015. Cholesterol and fatty acid composition of longissimus thoracis fromwater buffalo (Bubalus bubalis) and Brahman-influenced cattle raised under savannah conditions. Meat Sci.106: 44-49.

Merthayasa, J. S., I. K. Suada, dan K. K. Agustina. 2015. Daya ikat air, pH, warna, bau dan tekstur daging sapi Bali dan daging Wagyu. Indonesia Medicus Veterinus 4: 16-24.

Naveena, B. M. and M. Kiran. 2014. Buffalo meat quality composition and processing characteristic: contribution to the global economy and nutritional security. Anim. Fronties 4: 18-24.

Nuraini, H., A. Mahmudah, Winarto and C. Sumantri. 2013. Histomorphology and physical characteristics of buffalo meat at different sex and age. Media Peternakan 36: 6-13.

Oh, M., M-K. Kim, B-T. Jeon, Y. Tang, M. Kim, H-J. Seong, and S-H. Moon. 2016. Chemical compositions, free amino acid contents and antioxidant activities of Hanwoo (Bos taurus coreanae) beef by cut. Meat Sci. 119: 16-21.

Salejda, A. M., U. Tril and G. Krasnowska. 2014. The effect of sea buckthorn (Hippophae rhamnoides L.) berries on some quality characteristics of cooked pork sausages. Int. J. Nutr. Food Eng. 8: 596-599.

Salmela, S. P., M. Fredriksson-Ahomaa, M. Hatakka and M. Nevas. 2013. Microbiological contamination of sheep carcases in Finland by excision and swabbing sampling. Food Control 31: 372-378.

Shahidi, F. 2009. Nutraceuticals and functional foods: Whole versus processed foods.  TIFS. 20: 376-387.

Soeparno. 2015. Ilmu dan Teknologi Daging. Edisi kedua. Gadjah Mada University Press, Yogyakarta.

Song, S. Z., J. P. Wu, S. G. Zhao, D. P. Casper, B. He, T. Liu, X. Lang, X. Y. Gong and L. S. Liu. 2017. The effect of energy restriction on fatty acid profiles of longissimus dorsi and tissue adipose depots in sheep. J. Anim. Sci. 95: 3940-3948.

Sulaiman, N. B., I. I. Arief and C. Budiman. 2016. Characteristic of lamb sausages fermented by Indonesian meat-derived probiotic, Lactobacillus plantarum IIA-2C12 and Lactobacillus acidophilus IIA-2B4. Media Peternakan 39: 104-111.

Szterk, A. 2015. Heterocyclic aromatic amines in grilled beef: The influence of free amino acids, nitrogenous bases, nucleosides, protein and glucose on HAAs content. J. Food Compos Anal. 40: 39-46.

Totosaus, A. 2009. Handbook of Processed Meats and Poultry Analysis: Colorants. L. M. L. Nollet and F. Toldra (Eds). CRC Press, London, UK.

Voloski, F. L. S., L. Tonelloa, T. Ramires, G. G. Reta, C. Dewes, M. Iglesias, R. G. Mondadori, E. A. Gandra, W. P. da Silva and E. H. Duval. 2016. Influence of cutting and deboning operations on the microbiological quality and shelf life of buffalo meat. Meat Sci. 116: 207-212.

Weglarz, A. 2010. Meat quality defined based on pH and colour depending on cattle category and slaughter season. Czech J. Anim. Sci. 55: 548-556.


Article Metrics

Abstract views : 177 | views : 74


  • There are currently no refbacks.

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Buletin Peternakan (Bulletin of Animal Science) Indexed by:

 Harvard Library
Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.