Carcass characteristics and prediction of individual cuts and boneless yield of Bos indicus and Bos indicus × Bos taurus bulls differing in age

Yar, Muhammad Kashif; Jaspal, Muhammad Hayat; Ali, Sher; Ijaz, Muawuz; Badar, Iftikhar Hussain; Hussain, Jibran

doi:10.1016/j.livsci.2022.105041

Cited by 2 publications

(1 citation statement)

References 27 publications

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“…Cattle are one of the major sources of red meat all over the world including Pakistan, where the demand for animal protein is increasing with time due to the increase in population [4,5]. There are severe cattle-specific viral, bacterial, parasitic, and protozoal diseases that are of economic and public importance [6].…”

Section: Introductionmentioning

confidence: 99%

Effect of Cattle-Specific Diseases on Carcass Inspection and Meat Quality

Yar¹,

Mahmood²,

Ijaz³

et al. 2023

Veterinary Medicine and Science

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There are severe cattle-specific viral (foot and mouth, vesicular stomatitis, rinderpest, rift valley fever, malignant catarrhal fever, lumpy skin, rabies, bovine leukosis, bovine viral diarrhea, and bovine spongiform encephalopathy), bacterial (tuberculosis, black quarter, botulism, malignant oedema, leptospirosis, brucellosis, anthrax, hemogenic septicemia, actinomycosis, actinobacillosis, mastitis, and metritis), parasitic (lungworm, fasciolosis, cysticercosis, hydatid disease, and onchocercosis), and protozoal (trypanosomiasis, theileriosis, anaplasmosis, babesiosis, and sarcosporidiosis) diseases that affect the carcass judgment and meat quality. These diseases adversely affect cattle health, welfare, and red meat production. This chapter aims to describe the etiology, mode of transmission, ante-mortem and post-mortem findings, carcass and meat quality judgment, and differential diagnosis of these diseases.

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Section: Introductionmentioning

confidence: 99%

Effect of Cattle-Specific Diseases on Carcass Inspection and Meat Quality

Yar¹,

Mahmood²,

Ijaz³

et al. 2023

Veterinary Medicine and Science

Self Cite

View full text Add to dashboard Cite

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Muscle-Specific Effects of Genotype, Animal Age, and Wet Aging Duration on Beef Color, Tenderness, and Sensory Characteristics

Yar,

Jaspal,

Ali

et al. 2024

Animals

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This study investigated the effects of genotype, animal age, muscle type, and aging duration on meat quality characteristics of Psoas major (PM), Longissimus thoracis (LT), Longissimus lumborum (LL), and Gluteus Medius (GM) muscles. The PM, LT, LL, and GM muscles were sourced from a total of 32 bulls, consisting of 16 humped (Bos indicus) and 16 humpless (Bos indicus × Bos taurus) bulls aged 21 ± 2 and 30 ± 3 months. The muscles underwent aging durations of 0, 7, and 14 days. Meat pH, color, drip loss, cooking loss, instrumental shear force, lipid oxidation (thiobarbituric acid reactive substances/TBARS), and sensory analysis were performed. Our results indicated that humped bulls had superior color, while humpless bulls exhibited better sensory characteristics. The 30 ± 3 months of age bulls showed improved color and sensory characteristics with higher TBARs values than the 21 ± 2 months of age bulls. The color, tenderness, and sensory characteristics improved in PM and LT at 7 days, whereas in LL and GM they improved at 14 days. PM showed better tenderness and overall acceptability among different muscles, while LL showed better color and oxidative stability. This study suggested the necessity of muscle-specific aging strategies to enhance the meat quality characteristics of humped and humpless bulls. Further research could explore additional aging durations and other muscle types to better understand their impact on meat quality characteristics.

show abstract

Carcass characteristics and prediction of individual cuts and boneless yield of Bos indicus and Bos indicus × Bos taurus bulls differing in age

Cited by 2 publications

References 27 publications

Effect of Cattle-Specific Diseases on Carcass Inspection and Meat Quality

Effect of Cattle-Specific Diseases on Carcass Inspection and Meat Quality

Muscle-Specific Effects of Genotype, Animal Age, and Wet Aging Duration on Beef Color, Tenderness, and Sensory Characteristics

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