The Tenderization of Buffalo Meat Using Ginger Extract

The effectiveness of ginger extract (GE) as a tenderizing agent in buffalo meat was investigated. Three cm3 uniform sized buffalo meat chunks (round) were marinated with different concentrations (0, 3, 5 and 7% v/w) of GE for 48 h at 4 ± 1C. Treatment with GE improved the cooking yield and significantly (P < 0.01) reduced the shear force values. Sensory evaluation scores revealed a significant (P < 0.01) improvement in flavor, tenderness and overall palatability of GE treated samples compared to control. Scanning electron microscope (SEM) pictures also clearly depict extensive degradation of muscle fibers and connective tissue layers surrounding muscle fibers in GE treated samples. Based on shear force values and sensory evaluation scores, 5% v/w GE treatment was found to be the optimum for tenderization of buffalo meat.