The present study aimed to investigate the effect of wet aging on meat quality characteristics of Longissimus lumborum (LL) and Gluteus medius (GM) muscles of buffalo bulls. Meat samples from six aging periods, i.e., 0 day (d) = control, 7 d, 14 d, 21 d, 28 d, and 35 d, were evaluated for pH, color, metmyoglobin content (MetMb%), cooking loss, water holding capacity (WHC), myofibrillar fragmentation index (MFI), Warner–Bratzler shear force (WBSF), and sensory evaluation. The pH, instrumental color redness (a *), yellowness (b *), chroma (C *), and MetMb% values were increased, while the lightness (L *) and hue angle (h *) values showed non-significant (p > 0.05) differences in both LL and GM muscles in all aging periods. The cooking loss increased while WHC decreased till 35 days of aging. MFI values significantly (p < 0.05) increased, while WBSF values decreased; in addition, sensory characteristics were improved with the increase in the aging period. Overall, the color, tenderness, and sensory characteristics were improved in LL and GM muscles until 28 and 21 days of aging, respectively. Based on the evaluated meat characteristics, 28 days of aging is required to improve the meat quality characteristics of LL, whereas 21 days of aging is suitable for GM muscle.

中文翻译：

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湿老化对水牛腰最长肌和臀中肌颜色稳定性、柔软度和感官特性的影响

本研究旨在研究湿老化对水牛腰最长肌(LL) 和臀中肌(GM)肉质特性的影响。对来自六个老化期的肉类样品，即 0 天 (d) = 对照、7 天、14 天、21 天、28 天和 35 天，评估了 pH、颜色、高铁肌红蛋白含量 (MetMb%)、烹饪损失、持水能力 (WHC)、肌原纤维破碎指数 (MFI)、Warner-Bratzler 剪切力 (WBSF) 和感官评价。pH、仪器色红度（a*）、黄度（b*）、色度（C*）和 MetMb% 值增加，而亮度（L*）和色相角（h*）值不显着（磷> 0.05) LL 和 GM 肌肉在所有衰老时期的差异。熟化损失增加，而 WHC 下降，直到老化 35 天。MFI 值显着 ( p < 0.05) 增加，而 WBSF 值减少；此外，感官特性随着老化时间的增加而改善。总体而言，LL 和 GM 肌肉的颜色、触痛和感觉特征分别在老化 28 天和 21 天前得到改善。根据评估的肉质特性，LL 肉质特性需要陈化 28 天，而 21 天陈酿适合转基因肌肉。