Water buffalo (Bubalus bubalis) meat produced in Latin America I: A review of the literature on production suitability, meat yield, textural and sensorial characteristics

Abstract

This literature review provides an expanded synthesis of knowledge on production suitability, carcass and meat quality traits of buffalo produced in Latin America, critically comparing selected traits with Bos indicus-influenced (Indicine type) cattle from regional studies.  A comprehensive Google Scholar search, including publications from 1980 onwards, identified 37 relevant studies, predominantly from Brazil and Venezuela.  Water buffalo are highly adaptable to extensive, pasture-based systems in Latin America's tropical and subtropical regions, particularly in flooding savannas.  Thisexceptional amphibious grazing capability suggests a more profitable and sustainable red meat production model than traditional cattle systems in these ecosystems.  Buffalo carcasses exhibit low marbling scores, with variable carcass yield (46.9–58.4%) and generally thicker backfat (2.96–13.8 mm) compared to Indicine- type cattle.  Textural analysis showed buffalo longissimus muscle to be "tender" or "intermediate in tenderness" (shear force < 4.6 kgf).  Sensory panels reported "slightly" to "moderately tender" meat.  Notably, consumers preferred 19-month-old buffalo meat over Indicine beef counterpart for tenderness, flavor, and overall liking.  Future research should focus on fair comparative studies under similar raising conditions, detailed flavor profiling, and examining endogenous tenderizing enzymatic systems.  The compiled evidence underscores the potential of young buffalo to yield palatable meat, comparable to or even surpassing Indicine-type beef in tropical environments.