Quantitative descriptive sensory analysis of buffalo meat from animals fed with a diet containing different amounts of vitamin E

The objective of our study is the sensory characterisation of buffalo meat from animals fed with different diets. The sensory evaluation was carried out on frozen rump meat samples from 12 animals. Control group (N=4) received a normal diet, a low vitamin E diet group (LVE) (N=4) and a high vitamin E diet group (HVE) (N=4). The sensory profiles of the different samples were obtained by Quantitative Descriptive Analysis. Sensory evaluation was initially carried out on the raw meat. The samples were cooked using an electrical oven reaching an inner temperature of 80°C. The slices were cut into squared pieces of 2x2 cm for tasting. A detailed analysis of the profiles for each attribute shows that the “tenderness”, “juiciness” and “visible fat” of the LVE group are significantly greater when compared to the Control and HVE groups. While HVE animal rump has a higher “cohesivity” and “colour uniformity” values compared to the LVE animal rump.