Choosing Between Cattle, Buffalo, Goat, or Sheep for Qurbani? IPB University Lecturer Explains the Characteristics and Differences in Their Meat

Choosing an animal for qurbani is not just about budget or size. Generally, we are faced with the choice: should we sacrifice cattle, buffalo, goat, or sheep? 

However, there is an interesting fact that is rarely known: each type of meat has unique characteristics, ranging from taste, texture, to nutritional content. What are the differences—both physical and nutritional—between these meats? Listen to the explanation from Dr Henny Nuraini, a lecturer at the Faculty of Animal Science, IPB University.

She explains that physically, meat from various types of livestock does indeed have noticeable differences. Physical attributes often used as indicators include color, texture, and aroma.

“Physical and nutritional differences in meat can be influenced by the type of animal, age, gender, feed, handling before and after slaughter, muscle activity, cooking methods, and chemical reactions that occur,” Dr Henny explained. 

Meat Color 

“Meat color is largely determined by the content of myoglobin pigment. The higher the myoglobin content, the more intense the meat’s color,” said the lecturer from the Department of Animal Production Technology at IPB University. 

When myoglobin is exposed to air, she continued, the meat reacts to form oxymyoglobin, producing a bright red color. After a few hours of slaughter or if the meat is covered, the color can change to reddish-brown (metmyoglobin).

“To check freshness, cut the surface of the meat and look at the inside. Exposure to air will show a fresh red color,” she explained. 

Dr Henny elaborated that beef has a bright cherry red color, especially in fresh meat, while buffalo meat has a slightly darker red color.

The lamb meat ranges from light red to brick red. Goat meat has a similar color to lamb, which is pinkish and not as bright as beef.

“These color differences can also indicate different treatments,” she added.Meat Texture

Dr Henny explains that meat texture describes the condition of the meat’s surface when touched, viewed, bitten, and felt. This texture, she says, greatly influences the taste, quality, and final impression when consuming meat, as well as indicating its elasticity and tenderness.

“A coarse texture generally indicates tough or chewy meat. Conversely, a smooth texture indicates tenderness. The presence of connective tissue and fat between muscle fibers also affects tenderness,” she said.

In detail, she elaborated that beef has a fibrous texture with medium-sized and loosely spaced fibers, and is not stiff. Meanwhile, buffalo meat fibers are coarser and denser. “Coarse muscle fibers typically indicate older buffalo, which are less tender,” she clarified.

Interestingly, young buffalo meat actually has tenderness that is not significantly different from beef. For lamb and goat meat, the texture is smoother than beef, with smaller fiber size, and generally more tender. 

Meat Aroma 

Dr Henny explained that each type of meat has a distinctive aroma derived from volatile compounds, whether fresh or after cooking. This aroma is influenced by the type of meat, fat content, seasoning, and microbial contamination. 

“Fresh meat does not have a strong or fishy odor. A sour or rancid smell indicates that the meat has spoiled due to bacterial and fungal growth,” she explained. 

More specifically, she noted that beef has a mild aroma that is easily acceptable. Buffalo meat is sharper, and goat meat (especially from male and older animals) has a strong, pungent odor. Lamb is similar to goat but not as sharp.

Animal Protein Sources

Dr Henny recommends consuming various types of meat to meet the body’s nutritional needs, as meat is an excellent source of animal protein.

Due to its high nutritional content and ease of digestion, meat is prone to spoilage and serves as a medium for microbial growth. Therefore, proper handling of meat is essential during the sacrifice ritual. 

“Proper handling will maximize benefits. Avoid contamination from slaughter to handling; distribute or cook immediately. If not cooked immediately, store the meat in the refrigerator or freeze it to maintain its quality,” concluded Dr Henny. (AS) (IAAS/LAN)