September 21/Asian - Australasian Journal of Animal Sciences -- Buffalo meat (carabeef) is becoming popular worldwide because it has some inherent properties over beef with respect to attributes such as lower intermuscular fat, cholesterol, calories, higher units of essential amino acids, biological value and iron content (Anjaneyulu etal., 1990). India ranks first in buffalo population in the world and contributes about 46.69% of total world's buffalo meat (FAO, 2007). Buffalo meat has good functional properties for processing into variety of meat products such as sausages (Sachindra et al., 2005), burgers (Modi et al., 2003), kababs (Hoda et al., 2002), patties (Suman andSharma, 2003; Nissar et al., 2009; 2008) etc.
Rheological, structural and nutritional properties of the processed comminuted meat products depend heavily on the fat in the formulation and method of cooking. Fat plays a pivotal role in the formation of stable emulsion and imparts a better texture, juiciness and flavor to the comminuted meat products (Kumar and Sharma, 2004). Whereas, the method of cooking determines its compositional, processing determinants and sensory attributes especially appearance and color and juiciness of the meat product.