Scilight Press

A few processed products (sausages, meat balls and patties) have been prepared from the young buffalo meat. The fresh meat from young buffalo calf (veal) had a moisture, protein, fat and ash contents ranging from 72 to 75, 18 to 19, 3.1 to 4.6 and 1.1 to 1.12%, respectively. The higher amount of moisture was lost when sausages were cooked in oil (40.92%) than in water (63.86%). The highest cooking loss (34.75%) was observed in sausages fried in oil than in all other cooked products. The sausages, meat balls and patties had excellent sensory quality and consumer acceptability. The sausages fried in oil were the most preferred meat item with the consumers and were highly appreciated for their excellent flavour and overall quality. The results of this study suggested a strong possibility of producing acceptable processed veal products for improving the economic returns for the farmers from the neglected male buffalo calves.