Quality and acceptability evaluation of soy-cheese (Tofu) enhanced with meat

The objective of this study was to know the physico-chemical properties of beef in relation to dental age of the animals. This experiment was conducted with five (5) treatments (T1, T2, T3, T4 and T5) where T1 = 0 Permanent incisor, T2 = 2 Permanent incisors, T3 = 4 Permanent incisors, T4 = 6 Permanent incisors, T5 = 8 Permanent incisors having ten (10) replications. From the experiment it is found that colour band of a* (P=0.0008) was significantly higher in the T5 and T2 than others and colour band of c* (P=0.0116) was significantly higher in the T5 than T1, T3 and T4. Dental age maturity of beef cattle did not show an effect on drip-loss of beef LM having the age group of T1 to T5 from the post mortem day 24 hrs to 1 week with an exception of post mortem day 5 where dental maturity has a significant effect on drip loss. Cooking loss at room temperature (RT) to 100 °C at holding time of 40 minutes was significantly higher in T1 and lower in T5. The similar trend was also observed at 100 °C in holding time of 60 minutes and 90 minutes. In both cases, cooking loss was markedly increased (p<0.001) in T1 and decreased (p<0.001) with the advances of dental maturity. Carcass pH 2h were significantly increased gradually with the advances of age T1, T2, T4 and T5; where pH2h, was highest in T3 and lowest in T1. In conclusion, dental age affects colour, drip loss (post mortem day 5), cooking loss and carcass pH 2h of meat of indigenous beef cattle.