Tenderness of Italian Mediterranean buffalo meat compared to Piemontese beef

In Italy the problems associated with buffalo meat production are particularly complex, since buffalo farming is essentially based on milk production, which is practically the only source of income for the farmer. In fact, animals destined for slaughter constitute a real by-product of the farm because of their extremely low market price due to the lack of demand by consumers, who are generally unaware of meat characteristics. Therefore, the knowledge of the qualitative characteristics of buffalo meat becomes fundamental in order to have useful elements for promoting the product. Recent research on the quality of buffalo meat has shown its optimal nutritional properties. As the organoleptic characteristics, especially tenderness, are also important to the consumer, the aim of this study was to evaluate the instrumental tenderness of retail meat from young Italian Mediterranean buffalo and to compare it to that of the Piemontese breed, known for providing high quality beef.