Buffalo meat as a functional ingredient in processed meat products: nutritional, physicochemical and sensory advantages over conventional meatsAbstract
The growing demand for cardioprotective processed foods is driving the reformulation of traditional sausages with raw materials of high nutritional value. This study evaluates buffalo meat (Bubalus bubalis) as a functional ingredient in salami, comparing it to commercial beef products through proximate analysis, technological properties, and sensory evaluation. The results reveal the nutritional superiority of buffalo meat: 26.83% protein (+11.5%), 1.80 g total lipids (-91.3%), 92.6% less saturated fat, and 54.7% lower energy density (131 vs. 289 kcal/100 g). In the experimental sausage, 18.38% protein (+26.3%) and 6.36% fat (-61.6%) were obtained compared to the commercial product, maintaining predominantly unsaturated fat. Technically, buffalo meat exhibited high emulsifying capacity, superior water retention, and minimal cooking losses (<10%), resulting in juicy products with optimized yield. Sensory evaluation (hedonic scale, n=30) rated the flavor as "acceptable" (7.2/9), the color comparable to beef (7.5/9), the aroma pleasant (7.8/9), and the texture tender/juicy (8.1/9), confirming its overall indistinguishable acceptance. These findings position buffalo meat as a strategic alternative for sausages low in saturated fat/cholesterol, aligned with public health guidelines (WHO, 2020) and SDG 2/12. Its lipid profile, rich in PUFAs/omega-3, reduces cardiovascular risk without the need for water-soluble additives. In Ecuador, where buffalo consumption is still in its early stages (INEC, 2022), this innovation facilitates sustainable production diversification, leveraging resilient tropical ecosystems. It is concluded that B. bubalis integrates nutritional, technological, and sensory benefits, validating its industrial scaling. Future studies should characterize specific fatty acids, microbiological shelf life, and nutrient bio-accessibility for global commercial positioning.
Keywords:
buffalo meat; functional sausages; healthy reformulation; cardioprotective lipid profile; meat technology properties
Resumo
A crescente demanda por alimentos processados cardioprotetores tem impulsionado a reformulação de embutidos tradicionais com matérias-primas de alto valor nutricional. Este estudo avaliou a carne de búfalo (Bubalus bubalis) como ingrediente funcional em salame, comparando-a a produtos comerciais de carne bovina por meio de análise centesimal, propriedades tecnológicas e avaliação sensorial. Os resultados revelaram a superioridade nutricional da carne de búfalo: 26,83% de proteína (+11,5%), 1,80 g de lipídios totais (-91,3%), 92,6% menos gordura saturada e densidade energética 54,7% menor (131 vs. 289 kcal/100 g). No embutido experimental, obtiveram-se 18,38% de proteína (+26,3%) e 6,36% de gordura (-61,6%) em comparação com o produto comercial, mantendo-se a predominância de gordura insaturada. Tecnicamente, a carne de búfalo apresentou alta capacidade de emulsificação, superior retenção de água e mínimas perdas no cozimento (<10%), resultando em produtos suculentos com rendimento otimizado. A avaliação sensorial (escala hedônica, n=30) classificou o sabor como “aceitável” (7,2/9), a cor como comparável à da carne bovina (7,5/9), o aroma como agradável (7,8/9) e a textura como macia e suculenta (8,1/9), confirmando uma aceitação geral indistinguível da do produto convencional. Essas descobertas posicionam a carne de búfalo como uma alternativa estratégica para a produção de embutidos com baixo teor de gordura saturada e colesterol, alinhada às diretrizes de saúde pública (OMS, 2020) e aos Objetivos de Desenvolvimento Sustentável (ODS) 2 e 12. Seu perfil lipídico, rico em PUFAs e ômega-3, reduz o risco cardiovascular sem a necessidade de aditivos hidrossolúveis. No Equador, onde o consumo de carne de búfalo ainda está em estágio inicial (INEC, 2022), essa inovação facilita a diversificação sustentável da produção, aproveitando ecossistemas tropicais resilientes. Conclui-se que a B. bubalis reúne benefícios nutricionais, tecnológicos e sensoriais, validando sua viabilidade para escala industrial. Estudos futuros devem caracterizar os ácidos graxos específicos, a vida útil microbiológica e a bioacessibilidade de nutrientes, visando ao posicionamento comercial global.
Palavras-chave:
carne de búfalo; embutidos funcionais; reformulação saudável; perfil lipídico cardioprotetor; propriedades tecnológicas da carne
1. Introduction
The growing concern for the health and nutritional quality of food has driven the search for alternative raw materials that allow for the development of healthier meat products (FAO, 2019), without compromising their sensory properties or market acceptance (Garcia et al., 2019; Zhu et al., 2015). In this regard, buffalo meat (Bubalus bubalis) emerges as a viable option within the processed food industry, especially in sausage production, due to its outstanding nutritional composition and favorable technological properties (Gecgel et al., 2019; Lambertz et al., 2014).
Globally, meat consumption remains an essential source of high-biological-value protein in the human diet; however, it is often associated with health problems when it comes from species with high saturated fat and cholesterol content (le Polain de Waroux et al., 2019; Rotz et al., 2018). Several studies have indicated that buffalo meat offers significant advantages compared to beef and pork (Lambertz et al., 2014), standing out for its higher protein content and lower saturated fat (Hoffman et al., 2018). These characteristics make it a promising alternative for the development of functional meat products aimed at consumers concerned about cardiovascular disease and metabolic disorders (Gecgel et al., 2019; Giuffrida-mendoza et al., 2015).
According to previous studies, buffalo meat contains approximately 26–27% protein, which is generally higher than the values reported for beef,. It also has considerably low fat levels, with 92.6% less saturated fat and 40% less cholesterol (Giuffrida-mendoza et al., 2015; Lambertz et al., 2014; Lapitan et al., 2007), positioning it as a lean or healthy meat option in the market (Naveena and Kiran, 2014). Furthermore, it boasts a favorable profile of essential amino acids, minerals, and vitamins, thus increasing its biological value and making it suitable for a balanced diet. These properties not only benefit the end consumer but also open up opportunities for reformulating traditional meat products (Hassan et al., 2018).
In physicochemical and technological terms, buffalo meat has characteristics that favor its industrial processing, including its water retention capacity, stability during thermal processes, and adequate emulsification capacity all highly relevant aspects for sausage production (Juárez et al., 2009). Furthermore, these qualities allow for products with good texture, juiciness, and yield, thereby reducing losses during cooking and improving the quality of the final product. Similarly, its lower intramuscular fat content facilitates the formulation of sausages with healthier lipid profiles without affecting the product's structure (Hassan et al., 2018; Juárez et al., 2009).
Another important aspect is the sensory quality of products made with buffalo meat, as sausages made with this raw material have been shown to have acceptable organoleptic characteristics in terms of flavor, color, and aroma. This is particularly relevant when comparing the composition of buffalo meat to that of other traditional meat products (Di Stasio and Brugiapaglia, 2021). This is key for its introduction into markets where buffalo meat consumption is still limited due to lack of knowledge or ingrained dietary habits.
Additionally, the use of buffalo meat in processed products responds to current trends in sustainability and productive diversification (Gómez-quintero, 2019). The buffalo species exhibits high adaptability to adverse environmental conditions, efficient feed conversion, and lower sanitary requirements, resulting in more resilient and potentially sustainable production systems (Maheswarappa et al., 2024). In Ecuador, buffalo meat consumption is still incipient; however, incorporating this meat as a sausage could facilitate its acceptance and promote its inclusion in the regular diet (INEC, 2022).
Based on this context, this study proposes the use of buffalo meat as a functional ingredient in processed meat products, considering its nutritional, physicochemical, and sensory advantages compared to other conventional meats. Furthermore, it seeks to provide evidence supporting its potential as a healthy and innovative alternative in the sausage industry, contributing to the development of products with greater added value and aligned with current consumer demands.
2. Materials and Methods
2.1. Study focus
This research utilized a mixed-methods approach, integrating experimental analysis with secondary data comparison. The objective was to assess buffalo meat (Bubalus bubalis) as a functional ingredient in processed meat products by conducting a nutritional comparison based on scientific literature and experimental validation within a sausage-type model system.
2.2. Collection of secondary data
In this study, nutritional composition data (protein, lipids, cholesterol, energy, minerals, and vitamins) for buffalo and beef were obtained from previously published research. The analysis was conducted through a targeted review of the scientific literature, selecting sources that reported values per 100 g of sample. Comparative matrices, presented in Tables 1, 2, and 3, were constructed using this information. When multiple values were reported, representative or frequently cited values were used. The evaluation was descriptive and comparative in nature, without the application of meta-analysis.
2.3. Raw material for the experimental phase
For this study, the raw material used was buffalo meat (Bubalus bubalis), obtained from local production systems under appropriate hygienic and sanitary conditions. Similarly, commercial sausage products were purchased from the local market and used as a comparative reference. Both the buffalo meat samples and the processed products (sausage) were transported under refrigeration (4°C) and processed within 24 hours of purchase.
2.4. Sausage preparation
A sausage-type product was prepared using buffalo meat as the main raw material. A standard formulation commonly used for emulsified sausages was adopted, consisting of approximately 80% buffalo meat, 10% ice water, 2.0% sodium chloride, 0.3% curing salt (sodium nitrite), 0.5% phosphate, 0.3% sugar, 0.2% sodium ascorbate, and 6.7% spices and seasonings. The ingredients were homogenized until a stable meat emulsion was obtained, stuffed into synthetic casings, and cooked until reaching an internal temperature of 72°C. Commercial sausage products were purchased from the local market and used only as a comparative reference without reformulation. The formulation followed standard recommendations for cooked emulsified meat products (AOAC, 2000).
2.5. Physicochemical and functional evaluation
To assess the relevant technological properties of the final product, the following qualities within meat processing were considered:
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Water retention capacity: obtained using the centrifugation method
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Emulsification capacity: evaluated based on emulsion stability
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Cooking losses: based on the weight difference before and after heat treatment
These parameters allowed us to establish the functional characterization presented in Table 4 and 5.
Comparison of the composition of sausages (salami) made with buffalo meat vs. commercial products.
2.6. Proximate analysis of the products
The study considered the protein and fat content of buffalo sausage and the commercial product, which were determined using two methods: protein by the Kjeldahl method and fat by Soxhlet extraction (AOAC, 2000). The results were expressed as a percentage based on the weight of the product.
2.7. Sensory evaluation
Sensory analysis was conducted using a panel of 30 semi-trained evaluators (n = 30), consisting of 15 males and 15 females, aged 20–45 years. Panelists were selected based on the absence of food allergies, smoking habits, taste or olfactory disorders, and their willingness to participate voluntarily. Before the evaluation, all participants received a brief training session on the use of the 9-point hedonic scale and the sensory attributes to be assessed. Samples were coded with random three-digit numbers and presented under controlled sensory evaluation conditions in a randomized order.
The evaluated attributes included flavor, color, aroma, texture, and overall acceptance. Each attribute was scored using a 9-point hedonic scale ranging from; 1 = dislike extremely to 9 = like extremely, and the results were expressed as mean ± standard deviation. So, a hedonic scale was used, and the results are presented descriptively (Table 6).
2.8. Data analysis
Data obtained from the literature were analyzed descriptively; therefore, no inferential statistical tests were applied to the secondary data. Experimental determinations, including proximate composition and functional properties, were performed in triplicate, and the results are presented as mean ± standard deviation (SD). The experimental findings were interpreted descriptively and compared with values reported in previous studies to evaluate the nutritional and technological advantages of buffalo meat.
3. Results
Table 1 displays the results of the nutritional quality analysis of various meats, including buffalo meat. The comparative data compiled from the literature indicate that buffalo meat generally has a higher protein content than beef. Nutritionally, buffalo meat has a lower content of unsaturated fats compared to beef (0.53% vs. 9.06%), which tends to lower cholesterol levels, making it a viable option for improving the lipid profile. Buffalo meat also exhibits a higher mineral content (+10 mg) and vitamin content (+13 mg) than beef.
Table 2 lists some studies that have compared the nutritional content of buffalo and beef. As evidenced, several researchers report higher levels for beef. In this case, within a more regional context, although Huerta-Leidenz et al. (1997) report similar values for both buffalo and beef (26.83% and 24.07%, respectively), Another study reported a higher value for buffalo than for beef (21.50% vs. 19.40%). Despite these discrepancies, one could infer those differences in production systems (genetics, nutrition, and health) might influence these nutritional equivalencies. These references suggest that buffalo meat is gaining relevance as an alternative, allowing for the diversification of animal protein sources.
Table 3 shows the cholesterol content of both buffalo and beef. Regardless of the bibliographic reference, buffalo meat has lower cholesterol content than beef. In fact, from a nutritional standpoint, there are marked differences, with buffalo meat having less cholesterol (approximately 29/100 g). Huerta-Leidenz et al. (1997) found a smaller difference when comparing buffalo and beef, buffalo undoubtedly has lower cholesterol concentrations.
Table 4 displays the results for buffalo-made and commercial sausages. The buffalo-made products have a higher protein content than the commercial ones (18.38% vs. 14.54%), which translates into a higher nutritional value. Furthermore, the buffalo-made sausage has a lower fat content than the commercial ones (6.36% vs. 16.58%). Consequently, the differences are not only quantitative; qualitatively, it has been shown that buffalo meat is characterized by having unsaturated fat, which would make it healthier with a lower risk of cardiovascular events.
Table 5 shows some key characteristics from a technological standpoint. A functional evaluation has determined that buffalo meat has a high emulsifying capacity, conferring stability to the final product. Similarly, higher water content is attributed to greater juiciness. This, along with the lower fat content observed in buffalo meat, reinforces its use as a raw material in the production of by-products.
Table 6 shows the sensory evaluation of products made from buffalo meat. The evaluation showed that the flavor was widely rated as acceptable, while consumers thought the color was similar to that of beef products. Similarly, the sensory experience determined that the aroma was pleasant. Meanwhile, the tasters confirmed that the texture was tender and juicy.
4. Discussion
In this research, buffalo meat is positioned as a raw material of excellent nutritional value, as it is capable of simultaneously improving the nutritional profile and technological properties of sausage-type products without compromising their sensory appeal. Furthermore, the findings of the present study demonstrate that a sausage formulated with 100% buffalo meat, when compared with a commercial beef sausage, exhibits lower energy density and an improved lipid profile, supporting the potential of buffalo meat as a functional ingredient for healthier processed meat products. This aligns with current consumer demands regarding cardiovascular disease and metabolic disorders.
From a nutritional standpoint, The comparative literature reviewed and the experimental observations obtained in this study indicate that buffalo meat is characterized by a higher protein content, with notable reductions in total lipids, saturated fats, and cholesterol (McCartney et al., 2008; Wheeler et al., 1994). This combination is highly significant because it allows for increased protein density per serving while maintaining a considerably lower energy content (131 vs. 289 kcal/100 g), reinforcing the concept of buffalo meat as a lean ingredient within the red meat portfolio (Lapitan et al., 2007). The high concentration of minerals and vitamins, with values of 10% and 13% relative to beef, adds additional biological value that is strategic in the design of meat products with functional claims (Di Stasio and Brugiapaglia, 2021).
However, a comparison of different bibliographic sources reveals some heterogeneity in the reported protein and cholesterol values between buffalo and beef, suggesting a strong influence from production factors such as genetics, nutrition, and health management (Mohd Azmi et al., 2021; Vaz et al., 2024). Although some authors describe similar or even higher protein content in beef, this study confirms a consistent protein advantage for buffalo meat in the context of regional data, supporting its position as an emerging, high-value alternative (Juárez et al., 2009). Similarly, while cholesterol levels in buffalo meat are not uniformly lower across all studies (Singh et al., 2025), the general pattern shows lower concentrations or, at worst, concentrations comparable to those in beef, thus reducing the risk associated with frequent consumption of processed meat products (Rodrigues et al., 2024).
Applying these advantages to the production of sausage-type products demonstrates that the nutritional benefit is not diluted during processing (Liao et al., 2025; Ponnampalam et al., 2024). The sausage made with buffalo meat showed a higher protein content (18.38% vs. 14.54%) and a significant reduction in fat (6.36% vs. 16.58%) compared to the commercial reference product, resulting in a profile more in line with healthy reformulation guidelines for processed foods (Conte et al., 2012; Coppola et al., 2025; Liao et al., 2025). In addition to the quantitative reduction in fat, the fact that this fat is mostly unsaturated reinforces the product's potential as a viable option for consumers at risk of or with a history of cardiovascular disease (Singh et al., 2025).
From a technological standpoint, the functional properties of buffalo meat are a key competitive advantage for the sausage industry (Conte et al., 2012; Dushyanthan et al., 2008; Minh et al., 2019). Its superior emulsification and water retention capacity, along with low cooking losses, result in products with excellent texture, juiciness, and higher yield—aspects that are critical for industrial efficiency and consumer perception of quality (Minh et al., 2019). Furthermore, the low fat content does not compromise the sausage's structure, thanks to a favorable protein-to-water ratio and lipid profile, facilitating the development of reduced-fat formulations without the need for fat substitutes or hydrocolloids (Conte et al., 2012).
A key finding of the study is that nutritional and functional improvements do not require a sensory sacrifice, which is one of the main obstacles to introducing "healthy" products into the meat market (Frangopoulos et al., 2025; Minh et al., 2019). Based on the product's sensory characteristics, the buffalo sausage was rated as having an acceptable flavor, with a color similar to beef products, a pleasant aroma, and a tender, juicy texture, reflecting widespread acceptance among consumers. These results suggest that buffalo meat can be integrated into traditional processed products without generating consumer rejection and could even facilitate familiarization with this species, where its direct consumption is still in its early stages, as is the case in Ecuador.
Consequently, the results provide a solid basis for considering buffalo meat as a strategic functional ingredient in the reformulation of processed meat products (Minh et al., 2019). From a public health perspective, the development of this type of sausage with low total fat, a lower proportion of saturated fat and cholesterol, but which also has high protein density could contribute to reducing the cardiovascular risk associated with the consumption of processed meats without requiring drastic changes in cultural consumption patterns (Garcia et al., 2019; Michalk et al., 2019). Simultaneously, from the perspective of sustainability and productive diversification, the use of buffalo systems, characterized by their adaptability and feed efficiency, can strengthen more resilient value chains, especially in developing countries seeking alternatives to conventional cattle farming (Di Stasio and Brugiapaglia, 2021).
It is worth mentioning that the evidence presented in this research supports the hypothesis that buffalo meat can act as a functional component in the processed meat industry, integrating nutritional benefits, technological advantages, and adequate sensory acceptance. Further studies should delve deeper into the optimization of formulations and the characterization of specific fatty acids and bioactive compounds, as well as shelf-life evaluations and large-scale consumer studies, with the aim of consolidating the incorporation of buffalo meat into commercial lines of healthy meat products.
Likewise, physicochemical characterization studies in young, forage-fed buffalo show moderate percentages of intramuscular fat, but with a favorable profile of polyunsaturated fatty acids, oleic acid, and omega-3, which is associated with benefits in regulating cholesterol and triglycerides (Fernández-Quesada and Rodríguez-González, 2022). This information reinforces the claim of “92% less saturated fat,” suggesting that rather than the absence of fat, the strength of buffalo meat lies in the quality of its lipid profile and the presence of healthy fatty acids (Andr and Rodrigues, 2022).
In the analysis performed, the buffalo sausage showed a higher protein content (18.38% vs. 14.54%) and significantly less fat (6.36% vs. 16.58%) than the commercial product, while maintaining good sensory acceptability. Furthermore, previous studies on the preparation of sausages with buffalo meat have evaluated, for example, the incorporation of soy protein isolate into buffalo sausages, finding that product acceptability is maintained, and texture, juiciness, and color are slightly improved without compromising stability during storage (Gonzalez-Gonzalez, 2011; Guerrero-legarreta et al., 2020). These findings suggest that sausage production allows for reductions in fat and modifications in the protein phase (either through the use of buffalo meat or functional ingredients) without significant sensory deterioration, provided that an adequate emulsion structure is maintained. Despite that, this study has some limitations that should be acknowledged. The comparisons based on published literature were descriptive in nature and did not include inferential statistical analyses or meta-analytical approaches because the available studies differed in experimental conditions, animal breeds, production systems, and analytical methodologies. Therefore, the literature-derived comparisons should be interpreted as supportive evidence rather than definitive quantitative comparisons. Nevertheless, the experimental results obtained in the present study are consistent with the general trends reported in the literature and reinforce the potential of buffalo meat as a functional ingredient for healthier processed meat products. Future studies including larger experimental datasets and systematic quantitative analyses will further strengthen the evidence supporting these findings
5. Conclusion
Based on the experimental findings of this study and the available scientific evidence, buffalo meat (Bubalus bubalis) represents a promising functional ingredient for the reformulation of processed meat products. These findings validate nutritional and technological superiority over conventional meats, aligning with global demands for cardioprotective and sustainable products in tropical systems. Future research should prioritize fatty acid profiles, microbiological stability, and industrial scalability for commercial impact. These alternative positions the buffalo as a pillar of resilient livestock farming in developing countries.
Data Availability Statement
Research data is only available upon request.
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