摘要：In the present study, physico-chemical and functional properties of buffalo head meat; heart meat and buffalo skeletal meat were estimated and compared. Moisture content of buffalo heart meat (78.42%) and head meat (76.94%) was significantly (p water holding capacity than skeletal and head meat. Shear force value and emulsifying capacity of heart meat were significantly (p<0.05) lower than skeletal and head meat. There was a significant difference in total pigment content between head (398.82 ppm), heart (338.98 ppm) and skeletal meat (243.89 ppm).
