Buffalo Rumen Meat Tenderization

Buffalo rumen meat or tripe is one of the important edible offals with substantial yield of 4.36 to 5.43kg/animal. Commercial exploitation of BRM for development of products is very limited because of its poor functional properties and inherent toughness due to high collagen content. It is essential to develop technologies for utilization of rumen meat in processed product manufacture by eliminating its toughness for creation of value addition for this cheap edible offal. Hence, a systematic approach was made for development of technologies for converting the tough, less palatable and more perishable buffalo rumen meat into more tender, convenience and palatable processed product.

Dr. Murugaiyan Anna Anandh, M.V.Sc., Ph.D. working as Assistant Professor (Livestock Products Technology) in TANUVAS. His area of specialization is Animal By - Products Technology. He has developed various new techniques and technologies for utilization of buffalo tripe. He has more than 50 research and technical publication to his credit.