Quality of beef, chevon and mutton at Hawassa, Southern Ethiopia

Lijalem, Tsegay; Beyan, Mohammed; Banerjee, Sandip

doi:10.5897/ajfs2015.1265

Cited by 4 publications

(2 citation statements)

References 18 publications

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“…Similar fat percentage for Arsi breed in age categories between 7 -8 years which was 6.86% was similarly reported in another study [22]. But, in contrast to the present fining, a study had reported 5.4% mean fat percentage for Arsi breeds [26].…”

Section: Resultssupporting

confidence: 85%

Proximate Composition and Fatty Acid Profile of Beef from Arsi, Borana and Harar Cattle Breeds in Oromia National Regional State, Ethiopia

Dagne¹,

Mummed²,

Kurtu³

et al. 2021

OJAS

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This study was conducted to determine proximate composition and profile of fatty acid of beef from Arsi, Borana and Harar Cattle breeds in Ethiopia. A total of 39 bulls with three age categories were used for the study. The bulls were purchased from mixed crop livestock system (Arsi and Harar cattle breeds) and Ranch (Borana cattle breed). Complete randomized design was used for the study. Longissimus dorsi muscle was used to evaluate proximate composition and profile of fatty acid. The result of the study indicated that mean of percentage of dry matter, ash, crude fat and crude protein were ranging 22. 43 -24.26, 0.32 -1.28, 4.32 -7.88, 17.21 -22.76, respectively. At age younger than 3 years, Harar bulls contain more crude fat compared to Arsi bulls while the vice versa was true for crude protein. The concentration of polyunsaturated fatty acid (PUFA) was higher than saturated fatty acid (SFA) in the three breeds studied across all age categories. However, significantly higher (P < 0.01) PUFA and lowest (P < 0.05) SFA found in Harar breed whereas the opposite hold true for Arsi bulls. Ratio of n-6: n-3 in the muscle of bulls under the study was ranged from 2.10 to 2.57. Concentration of PUFA and MUF in muscle of the three breeds were significantly affected (P < 0.05) by age. From the study it was concluded that Arsi, Boran and Harar bulls under the three age categories contained more than 3% minimum crude fat that is required to insure palatability of the beef. The higher concentration of PUFA over SFA in all breeds across age categories indicated that the meat from these cattle breeds has less risk hazard to human health. However, a How to cite this paper: Dagne, T.,

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Section: Resultssupporting

confidence: 85%

Proximate Composition and Fatty Acid Profile of Beef from Arsi, Borana and Harar Cattle Breeds in Oromia National Regional State, Ethiopia

Dagne¹,

Mummed²,

Kurtu³

et al. 2021

OJAS

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show abstract

“…While looking for a good quality protein source with acceptable flavor and taste, meat is the most valuable livestock product (Akter et al, 2009;Akhter et al, 2009;Mia et al, 2023;Mobin et al, 2022;Tsegay, 2015;Tushar et al, 2023). Meat is defined as any flesh of animal that is used as food.…”

Section: Introductionmentioning

confidence: 99%

Effects of ageing on longissimus thoracis et lumborum muscle of local beef

Chakrabartty,

Akter,

Murshed

et al. 2024

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The ageing process significantly influences the quality parameters of beef, including water holding capacity (WHC), drip loss, tenderness, pH, and cooking loss. This study aimed to investigate the impact of ageing on these parameters and establish ageing as a valuable method for enhancing beef (LTL muscle) tenderness while minimally affecting other quality attributes. Using beef samples subjected to ageing periods of 1 day, 3 days, and 7 days, and 9 days, a comprehensive analysis was conducted to assess changes in WHC, drip loss, tenderness, pH, and cooking loss over time. The research findings revealed nuanced variations in these parameters across the ageing periods. While WHC, drip loss, pH, and cooking loss exhibited minimal changes throughout the ageing process, a notable improvement in tenderness was observed with increasing ageing duration. This enhancement in tenderness underscores the effectiveness of ageing in softening beef muscle fibers and improving eating quality. Moreover, the study explored the underlying mechanisms driving the observed changes in beef quality during ageing, including proteolysis, collagen degradation, and moisture redistribution. Understanding these mechanisms is crucial for optimizing ageing conditions and maximizing the beneficial effects on beef tenderness. Overall, the findings of this study contribute to the body of knowledge on the effects of ageing on beef quality parameters and provide practical insights for meat industry professionals and stakeholders. By establishing ageing as a valuable process for enhancing beef tenderness, this research has implications for meat processing practices, product development, and consumer satisfaction.

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Modeling of Ethiopian Beef Meat Marbling Score Using Image Processing for Rapid Meat Grading

Erena,

Belay,

Hailu

et al. 2024

J. Imaging

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Meat characterized by a high marbling value is typically anticipated to display enhanced sensory attributes. This study aimed to predict the marbling scores of rib-eye, steaks sourced from the Longissimus dorsi muscle of different cattle types, namely Boran, Senga, and Sheko, by employing digital image processing and machine-learning algorithms. Marbling was analyzed using digital image processing coupled with an extreme gradient boosting (GBoost) machine learning algorithm. Meat texture was assessed using a universal texture analyzer. Sensory characteristics of beef were evaluated through quantitative descriptive analysis with a trained panel of twenty. Using selected image features from digital image processing, the marbling score was predicted with R2 (prediction) = 0.83. Boran cattle had the highest fat content in sirloin and chuck cuts (12.68% and 12.40%, respectively), followed by Senga (11.59% and 11.56%) and Sheko (11.40% and 11.17%). Tenderness scores for sirloin and chuck cuts differed among the three breeds: Boran (7.06 ± 2.75 and 3.81 ± 2.24, respectively), Senga (5.54 ± 1.90 and 5.25 ± 2.47), and Sheko (5.43 ± 2.76 and 6.33 ± 2.28 Nmm). Sheko and Senga had similar sensory attributes. Marbling scores were higher in Boran (4.28 ± 1.43 and 3.68 ± 1.21) and Senga (2.88 ± 0.69 and 2.83 ± 0.98) compared to Sheko (2.73 ± 1.28 and 2.90 ± 1.52). The study achieved a remarkable milestone in developing a digital tool for predicting marbling scores of Ethiopian beef breeds. Furthermore, the relationship between quality attributes and beef marbling score has been verified. After further validation, the output of this research can be utilized in the meat industry and quality control authorities.

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Quality of beef, chevon and mutton at Hawassa, Southern Ethiopia

Cited by 4 publications

References 18 publications

Proximate Composition and Fatty Acid Profile of Beef from Arsi, Borana and Harar Cattle Breeds in Oromia National Regional State, Ethiopia

Proximate Composition and Fatty Acid Profile of Beef from Arsi, Borana and Harar Cattle Breeds in Oromia National Regional State, Ethiopia

Effects of ageing on longissimus thoracis et lumborum muscle of local beef

Modeling of Ethiopian Beef Meat Marbling Score Using Image Processing for Rapid Meat Grading

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