University of Khartoum

Quality Characteristics of Carcasses from Western Sudan, Baggara Cattle

Quality Characteristics of Carcasses from Western Sudan, Baggara Cattle

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Title: Quality Characteristics of Carcasses from Western Sudan, Baggara Cattle
Author: Mukhtar, Amany Mahmoud Hussein
Abstract: A total of 24 Western Baggara bulls comprising three slaughter weights, group A (200-249 kg), group B (250-299 kg) and group C (300-350 kg), were used for the study eight bulls in each group. The animals were kept on the same level of feeding, containing of 52% Molasses, 39% Wheat bran, 5% Groundnut cake, 3% Urea and 1% Common salt Berseem (Medicago sativa) forage was given at rate of 2 Kg/ head weekly. Live animal weights, carcass weight and the weight of major wholesale cuts were taken. Muscle samples from 9-12th rib Longissimus dorsi were taken for chemical composition and meat quality attributes determination. The results indicated that the final, live animal weight was different (P<0.01) for the 3 groups of animals. But the dressing percentage was not different (P<0.01). The weight of carcass and the primal cuts increased significantly (P<0.05) with increase in slaughter weight. Connective tissue content decreased with increases in slaughter weight (p<0.05). The moisture, protein and ash contents decreased (P<0.05) but the fat increased (P<0.05) with increase in slaughter weight. Protein fractionation data showed that the sarcoplasmic proteins decreased (P<0.05) and the myofibrillar proteins increased with slaughter weight increase.the cooking loss high in medium group. The soluble proteins increased significantly (P<0.05) when the slaughter weight increased. The meattenderas assessed by panelists was not significantly (P>0.05) affected by slaughter weight. Flavour, juiciness and overall satisfaction were significantly (P<0.05) different when the slaughter weight increased.
Description: 114 Pages
URI: http://hdl.handle.net/123456789/8071
Date: 2015-04-02


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