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Carcass Characteristics and Meat Quality of Bison, Buffalo, and Yak

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More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet

Abstract

Bison (Bison bison), buffalo (Bubalus arnee), and yak (Bos grunniens) belong to the bovine family and represent alternative meat species to beef cattle (Bos taurus and Bos indicus). This chapter presents a broad overview related to the production, carcass characteristics, and meat quality (appearance, nutritional value, and palatability) of these three species. Bison are primarily raised for meat in North America and their production has many similarities to beef cattle. While the majority of buffalo and yak are raised in Asia primarily for dairy and draught power; mature animals are harvested for meat at the end of their productive lives. This leads to a wide range in slaughter ages and weights in buffalo and yak. Carcass characteristics vary among and within the three species with influences from age, gender, genetics, and size. The meat from these three species is nutrient dense, but composition varies according to the diet of the animals. Similar to beef, the tenderness of water buffalo and yak meat are negatively impacted by high age at slaughter. Meats from youthful water buffalo and bison have comparable tenderness to beef when raised under similar conditions. The tenderness of meat from youthful yak is also reported to be acceptable. The distinct production of these species contributes to differences in meat colour characteristics. The lightness of meat in these three species corresponds to differences in myoglobin concentration. While there are many gaps in our understanding of these species, research suggests meat characteristics can be improved through diet and production management.

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Acknowledgements

We thank Agriculture and Agri-food Canada for its support.

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Authors and Affiliations

  1. Agriculture and Agri-Food Canada, Lacombe Research Centre, Lacombe, AB, Canada

    Manuel Juárez, Óscar López-Campos, Nuria Prieto, Jordan Roberts & Jennifer L. Aalhus

  2. Alberta Agriculture and Forestry, Camrose, AB, Canada

    Jayson Galbraith

  3. Centro di ricerca per la produzione delle carni ed il miglioramento genetico, Rome, Italy

    Sebastiana Failla

Authors
  1. Manuel Juárez
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  2. Óscar López-Campos
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  3. Nuria Prieto
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  4. Jordan Roberts
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  5. Jayson Galbraith
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  6. Sebastiana Failla
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  7. Jennifer L. Aalhus
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Corresponding author

Correspondence to Manuel Juárez .

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Editors and Affiliations

  1. Centro Tecnolóxico da Carne, Ourense, Spain

    José Manuel Lorenzo

  2. Centro Tecnolóxico da Carne, Ourense, Spain

    Paulo E. S. Munekata

  3. Universitat de València, València, Spain

    Francisco J. Barba

  4. Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), València, Spain

    Fidel Toldrá

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Juárez, M. et al. (2019). Carcass Characteristics and Meat Quality of Bison, Buffalo, and Yak. In: Lorenzo, J., Munekata, P., Barba, F., Toldrá, F. (eds) More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet. Springer, Cham. https://doi.org/10.1007/978-3-030-05484-7_5

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