Table 7.

Technological traits of river buffalo meat.

Trait	Range	References
pH24 *	5.29–5.75	[17,49,53,56,113]
Drip loss (%)	1.3–4.18	[22,49]
Cooking loss (%)	25.7–34.3	[17,22,49,50,114]
Lightness, L *	34.15–59.02	[17,28,35,41,53,88,114]
Redness, a *	10.8–26.55	[17,28,35,41,53,88,114]
Yellowness, b *	6.8–18.3	[17,28,35,41,53,88,114]
Myoglobin (mg/g)	2.36–3.59	[35,115,116]
Metmyoglobin (%)	31.60–65.08	[35,115]
Sarcomere length (µm)	1.51–1.83	[26,35,116]
WBsf ** (N)	36.89–93.81	[17,22,26,55,56,116]
WBsf ** (kg)	1.56–5.60	[53,113]

* pH measured at 24 h post-mortem; ** Warner–Bratzler shear force.