الفهرس 
Effect of technological properties of buffalo meat on quality of burger
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Abstract
The buffalo is animportant beneficial domestic animal between farm animal in some countries for itsbenefit forproducing meat, milk and considering as drought animal. Theaim ofcurrentstudywasto analyze the buffalo meat cuts from hindquarter(semitendinosus) and from forequarter (biceps) and fats include (subcutaneous, mesenteric and kidney)from female fifteen carcasses which slaughtered at age above 5 years to evaluate their quality on manufacture of burger patty. Buffalo meat cuts were prepared for proximate chemical analysissoluble proteins, collagen content & solubility, total pigments, and myoglobin content and fats for fatty acid analysis, meltingpoint, peroxide value and thiobarbituricacid(TBARS) test. The results showed that moisture content of the Biceps muscle was significantly (P<0.05) higher than that of the Semitendinosus muscle. Biceps muscle was significantly (P<0.05) lower in fat, protein, ash, total soluble, and sarcoplasmic proteins than that of Semitendinosus muscle. Collagen content was significantly (P<0.05) lower while collagen solubility was significantly (P<0.05) higher than those of Semitendinosus muscle. The mean values for the total pigments were 6.24 and 7 mg/g for Biceps and Semitendinosus muscles respectively. The peroxide value of kidney fat was significantly (P<0.05) higher than those from mesenteric fat and subcutaneous fat. The mean values for TBARS (mg malonaldehyde/kg) were 0.35, 0.40 & 0.33 for kidney, subcutaneous and mesenteric fats respectively. The mean values of the melting point were non-significantly (P< 0.05) differ between different investigated fats with mean values of 51.22, 32.67and 44.27 respectively.The fatty acids profile revealed significant differences between examined fats. For investigation of the effect of mixing buffalo mesenteric fat with two buffalo meat cuts (biceps and semitendenosis) on quality attributes of experimentally produced buffalo burger