FATIMA AL-HASSAWI, MANJIT S. GOSAL, POONAM AGGARWAL AND JIWAN S.SIDHU*
Department of Food Science and Nutrition, College of Life Sciences, Kuwait University, P. O. Box 5969,
*(e-mail : firstname.lastname@example.org; email@example.com; Mobile : +1 240 441 7542; WhatsApp number:
+1 240 242 7715)
(Received : March 1, 2022; Accepted : March 30, 2022)
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.
Key words : Buffalo veal, meat balls, meat patties, sausages, sensory quality, proximate composition