La carne de búfalo en la elaboración de embutidos

Abstract

This research regarding the use of buffalo meat for both, direct consumption and in processed products was based on information obtained from different sources. Bromatological and sensory analyzes were carried on sausages with buffalo meat and liver instead of other raw materials such as pork and beef showing that the content of protein in the buffalo meat (26.83%) is higher than beef (24.07%), and the levels of fat are very low; 0.60 of saturated fat and 0.53% of unsaturated in relation to the fat found in bovine meat that presents 8.13 and 9.06 %. Bufalo meat also presents an excellent content of minerals and vitamins. In special cuts of buffalo and beef such as loin and sirloin tip, there were no significant differences since the percentages were 21.5 in the first case and between 19.4 and 19.8 in the second. Somewhat similar data were found in the livers. Studies carried out on traditional liver pate compared with two treatments with buffalo liver, somewhat similar data were determined where protein excelled in all cases by an average of 32%. In sausages made with buffalo, rabbit, pork and lamb meat. An exception is made of chorizo with lamb meat whose protein content was 16.54% in the other cases they were from 19 to 20%. It was possible to know that its taste, color and smell are acceptable for people who carried out the sensory analysis concluding that due to these findings it could be included in the Ecuadorian’s diet. Although most people are not used to including this meat in their daily diet, an attempt is made to introduce it by making sausages which industry is accepted and thus the consumption of this meat is promoted. Due to its protein benefits and low-fat percentage, buffalo meat is a healthier option than beef. Thanks to the socialization of the proteins of this meat and the constant concern of people with respect to their diet, the production of buffalo meat has increased, and its presence continues to increase in the market.