الفهرس 
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Abstract
The object of the current study was to compare the technological properties and sensory attributes of imported Brazilian beef meat and imported Indian buffalo meat and to choose the most suitable raw meat material used for further processing. Therefore, this study was divided into two part the first part include collection of chuck meat samples and subjected to the examination of proximate chemical composition, soluble proteins, pH, TVBN, TBA, color, shear force, fatty acid profile and sensory attributes. While, the second part of study include processing of burger meat patties and luncheon sausage from imported Brazilian beef meat and imported Indian buffalo meat and examined for the technological properties and sensory attributes. The results of the first part of the study revealed higher total protein, fat, total soluble protein and lower collagen solubility of imported frozen Indian buffalo chuck meat samples. However, there is non-significant difference in pH, TVBN, TBA and fatty acid profile. Moreover, the significant increasing L* and significant decreasing a* and shear force values were observed in imported frozen Brazilian chuck meat samples. Sensory attributes indicated significantly higher color, tenderness and juiciness scores for imported Brazilian beef meat. However, the results of second part of the study showed that significant lower moisture content and significant higher protein and fat content in Indian meat patties and Indian luncheon sausage. Nearly similar results of pH, TBA and TVBN were observed in Brazilian and Indian burger meat patties and luncheon sausage. Moreover, there were significant increasing in L* values and significant decreasing in a* and shear force values of Brazilian meat patties and luncheon sausage. There was non-significant difference in all sensory attributes of Brazilian and Indian meat patties and luncheon sausage except colour, tenderness and juiciness score which was significantly higher in imported frozen Brazilian meat patties and luncheon sausage. In addition, there were non- significant changes in cooking characteristic of imported frozen Brazilian and Indian meat patties however significant higher emulsion stability was observed in Brazilian luncheon sausage. It could be concluded from the current study that Indian buffalo meat consider a good choice for meat processing after Brazilian beef meat and these results will help meat processors to find an alternative source for raw meat materials with lower price for production of high quality meat products.