Eating Quality of Beef from Arsi, Borana, and Harar Cattle Breed, Oromia National Regional State, Ethiopia

T. Tefera, Y. Mummed, Mohammed Y. Kurtu, M. Leta, T. O’Quinn, J. Vipham
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引用次数: 1

Abstract

The objective of this study was to evaluate the eating qualities of Arsi, Borana, and Harar Cattle breeds in Ethiopia. A total of 39 bulls with age categories of - 6, and 7 - 9 years were used for the study. The bulls were purchased from mixed crop-livestock systems (Arsi and Harar) and Ranch (Borana) and slaughtered to evaluate the eating quality. WBSF device was used to evaluate instrumental tenderness while sensory panel testing was used to evaluate sensory tenderness, juiciness and flavor. The color of the meat was evaluated using Hunter Lab Mini Scan EZ while water holding capacity was evaluated using filter papers. A complete randomized design was used for the study. Breed significantly affected (P 0.0001) instrumental tenderness with beef from Harar and Boran bulls were very tender (18.55 ± 5.34, 20.34 ± 4.06N, respectively) while beef from Arsi bulls intermediate in tenderness (40.60 ± 0.51N). Beef from all age group of Harar and Boran breeds were very tender while beef from the Arsi breed was very tender for age 3 years, intermediate for 4 - 6 and tough for age group > 7 years of age. Flavor and juiciness was significantly (P 0.05) affected by breed. Flavor from Harar and Boran breeds were moderately liked while flavor from Arsi was liked slightly. Beef from Boran breed was ranked juicier than beef from Harar and Arsi breed. Borana ( 0.05) in lightness (L*) than Arsi and Harar indicating more quality beef from Borana breed. From the study it was concluded that Arsi bulls older than four years of age produced tougher beef suggesting the use of this breed for beef at early age while beef from Borana and Harar breed can be used to 9 years of age as they produce very tender meat.
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埃塞俄比亚奥罗米亚州阿尔西、博拉纳和哈拉尔牛种牛肉的食用质量
本研究的目的是评估埃塞俄比亚Arsi、Borana和Harar牛品种的食用品质。研究对象为39头公牛,年龄分别为- 6岁和7 - 9岁。这些公牛是从混合作物-牲畜系统(Arsi和Harar)和牧场(Borana)购买的,并进行屠宰以评估食用质量。采用WBSF装置评价仪器嫩度,感官面板试验评价感官嫩度、多汁性和风味。肉的颜色用Hunter Lab Mini Scan EZ评估,持水量用滤纸评估。本研究采用完全随机设计。品种对工具嫩度有显著影响(P 0.0001),哈勒尔和博兰牛的牛肉非常嫩(分别为18.55±5.34、20.34±4.06N),而阿西牛的牛肉的嫩度中等(40.60±0.51N)。来自Harar和Boran品种的所有年龄组的牛肉都非常嫩,而来自Arsi品种的牛肉在3岁时非常嫩,4 - 6岁时中等,而在bb0 - 7岁年龄组则很硬。风味和多汁性受品种影响显著(P 0.05)。来自Harar和Boran品种的味道一般喜欢,而来自Arsi品种的味道稍微喜欢。来自Boran品种的牛肉比来自Harar和Arsi品种的牛肉多汁。在亮度(L*)上,Borana比Arsi和Harar(0.05),表明Borana品种的牛肉质量更高。从研究中得出的结论是,4岁以上的Arsi公牛生产的牛肉更硬,这表明在早期使用该品种的牛肉,而Borana和Harar品种的牛肉可以使用到9岁,因为它们生产的肉非常嫩。
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