Characterisation of indigenous African cattle breeds in relation to meat quality traits

Strydom, P.E.; Naudé, R.T.; Smith, Marie F.; Scholtz, M. M.; Wyk, J.B. van

doi:10.1016/s0309-1740(99)00128-x

Cited by 71 publications

(40 citation statements)

References 33 publications

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“…Aroma, the impression that you form on the first bite of meat and the amount of connective tissue in meat are also important sensory characteristics . Of these attributes, consumers -E-mail: mchimonyo@ufh.ac.za consider tenderness to be the most important factor influencing meat quality (Strydom et al, 2000). Relationships have been reported between physical meat quality characteristics and sensory characteristics, such as muscle fibre and overall tenderness ; between quantity and composition of IMF and flavour (Melton, 1990;Wood and Enser, 1997;Calkins and Hodgen, 2007); and between treatments, sensory, instrumental and chemical descriptors (Spanier et al, 1997).…”

Section: Introductionmentioning

confidence: 99%

“…Furthermore, there is a need to establish whether there are any relationships between IMF and physical meat quality characteristics and sensory characteristics of beef. Studies on sensory characteristics of Nguni beef have been carried out on feedlot systems under commercial farming conditions (Strydom et al, 2000 and2001;Du Plessis and Hoffman, 2007). No information is available on the sensory characteristics and their relationships with IMF and physical characteristics of beef from Nguni cattle raised on natural pasture without dietary supplementation, as is practised in rural areas.…”

Section: Introductionmentioning

confidence: 99%

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Sensory evaluation and its relationship to physical meat quality attributes of beef from Nguni and Bonsmara steers raised on natural pasture

Muchenje

Dzama

Chimonyo

et al. 2008

Animal

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The current study compared sensory characteristics and their relationships with physical meat characteristics of beef from Nguni and Bonsmara steers. Nguni beef was more (P , 0.05) tender than Bonsmara beef after ageing for 2 and 21 days, and had higher (P , 0.05) intramuscular fat (IMF; 1.12%) than Bonsmara beef (1.07%). Nguni beef had higher (P , 0.05) sensory scores than Bonsmara beef after ageing for 2 days. There were no (P . 0.05) relationships between IMF and sensory characteristics. Aroma intensity, impression on juiciness and tenderness-related scores were affected (P , 0.05) by pH. There were significant (P , 0.05) correlations between most physical meat characteristics and sensory characteristics. Nguni beef had better sensory scores than Bonsmara beef for beef aged for 2 days. While most physical meat characteristics were correlated to sensory scores, all sensory scores were not significantly correlated to IMF.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Sensory evaluation and its relationship to physical meat quality attributes of beef from Nguni and Bonsmara steers raised on natural pasture

Muchenje

Dzama

Chimonyo

et al. 2008

Animal

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“…Strydom et al (2000b) and Frylinck et al (2001) found lower SF values for BO, NG and Afrikaner (Sanga) compared with Santa Gertrudis (indicus related) and BR, respectively. Herring et al (1996) reported lower SF values for the Tuli, compared with the Boran (African B. indicus).…”

Section: Discussionmentioning

confidence: 93%

“…Gazzola et al, 1999;Strydom et al, 2000a and2000b;Frylinck et al, 2001;Wheeler et al, 2001;Casas and Cundiff, 2003). In this study, variation in meat tenderness and other physical characteristics between Sanga and Sanga-derived breeds and between Sanga and BR (B. indicus) was investigated.…”

Section: Introductionmentioning

confidence: 93%

Variation in meat quality characteristics between Sanga (Bos taurus africanus) and Sanga-derived cattle breeds and between Sanga and Brahman (Bos indicus)

Strydom

Frylinck

Smith

2011

Animal

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Cattle breeds indigenous to Africa (Sanga) compare favourably to Bos indicus breeds with regard to adaptation to harsh environments. This study compared the meat quality of three Sanga breeds (Nguni, Tuli and Drakensberger), a Sanga-related breed (Bonsmara) and a B. indicus breed (Brahman) and supported these results with biochemical and histological measurements on the M. longissimus lumborum. Twelve young grain-fed steers of each breed were slaughtered and carcasses were electrically stimulated. All Sanga (and related) breeds, with the exception of the Tuli, had lower Warner-Bratzler shear force (SF) values at 2 and 21 days post mortem compared with the BR (P , 0.05). Measurements related to the calcium-dependent protease system and myofibrillar fragmentation explained the bulk of the variation among breeds, whereas variation in fibre type, sarcomere length and connective tissue properties gave less convincing support. With the exception of the Tuli, Sanga and Sanga-related breeds produced more tender (according to SF) meat than BR, mainly due to favourable calpain-to-calpastatin ratios. Small differences in colour, drip loss and cooking properties were found among breeds (P , 0.05).

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“…Breeds specialized for meat production (Limousin and blonde of Aquitaine) have a lower value of shear force than other breeds (Holstein and Old Brown Swis) (Monsón et al, 2004). In indigenous African cattle breeds, meat of Santa Gertrudis is less tender than those of Sanga, Afrikaner, Nguni, Brown Swiss, Pinzgauer and Bonsmara (Strydom et al, 2000). According to this author, in the arid subtropics of South Africa, breeds effect on tenderness and shear force were not significant, and as a rule, meat quality characteristics from young camels are comparable with those of beef.…”

Section: Discussionmentioning

confidence: 99%

Untitled

2017

IRJPEH

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Collagen is an important constituent when the physical properties of meat are considered. In view of the fact that factors affecting camel meat toughness are not fully understood and the possibility that they could influence marketing of camel meat. A total of twenty-three camels (age range: 4 months-15 years) from both sexes and belonging to Sahraoui and Targui breeds were slaughtered following the normal abattoir procedures in Ouargla (Algeria). Samples of Longissimus dorsi muscle were collected and the collagen content was determined. Mean value was 2.20±0.27 % on fresh matter. A high value of the collagen content was recorded in animals more than 8 years old compared to adults animals from 0 to 4years old (p=0.024). The difference between the breeds was not significant (2.13 vs. 2.39 % in Sahraoui and Targui breeds, respectively). Females meat's had significantly higher values than that of the males (4.77 vs. 1.82%).

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Characterisation of indigenous African cattle breeds in relation to meat quality traits

Cited by 71 publications

References 33 publications

Sensory evaluation and its relationship to physical meat quality attributes of beef from Nguni and Bonsmara steers raised on natural pasture

Sensory evaluation and its relationship to physical meat quality attributes of beef from Nguni and Bonsmara steers raised on natural pasture

Variation in meat quality characteristics between Sanga (Bos taurus africanus) and Sanga-derived cattle breeds and between Sanga and Brahman (Bos indicus)

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