Research Article Open Access

Effect of Cattle Breeds on the Meat Quality of Longissimus Dorsi Muscles

Authors

CORRESPONDING AUTHOR
Khasrad
Faculty of Animal Science, Kampus Unand Limau Manis, University of Andalas, 27364 Padang, West Sumatra, Indonesia
|
Sarbaini
Faculty of Animal Science, Kampus Unand Limau Manis, University of Andalas, 27364 Padang, West Sumatra, Indonesia
|
Arfa'i
Faculty of Animal Science, Kampus Unand Limau Manis, University of Andalas, 27364 Padang, West Sumatra, Indonesia
|
Rusdimansyah
Faculty of Animal Science, Kampus Unand Limau Manis, University of Andalas, 27364 Padang, West Sumatra, Indonesia
Published on: February 15, 2017
DOI 10.3923/pjn.2017.164.167
PDF

Abstract

Objective: This study aimed to investigate the effects of cattle breed on meat quality. Methodology: The beef used in this study came from four breeds of cattle, Bali, Pesisir, Simmental cross and Brahman cross, aged 2.5-3 years with the same body scores. The muscle sample used was the longissimus dorsi muscle. The breed of cattle (Bali, Pesisir, Simmental cross and Brahman cross) is designed as a treatment factor and meat was sampled from each animal as a group. The parameters measured were pH, tenderness (shear force), cooking loss, water holding capacity, water content, protein and fat contents. The data obtained were processed using analysis of variance (ANOVA) as well as Duncan’s Multiply Range Test (DMRT). Results: The results showed that cattle breed has an effect on the average pH, tenderness (shear force), cooking loss, water holding capacity, water content, protein and fat contents of the longissimus dorsi muscle. Pesisir cattle has the lowest cooking loss and the highest protein content. Conclusion: The breed of cattle effects meat quality of the longissimus dorsi muscle.

Keywords:

Cooking loss, meat quality, protein content, shear force, water holding capacity

Article Metrics

106 Abstract Views
81 File Views
0 Downloads

License

Copyright (c) 2017 The Author(s)

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

Article Citation Metrics

Find Effect of Cattle Breeds on the Meat Quality of Longissimus Dorsi Muscles on PlumX

How to Cite

Khasrad, Sarbaini, Arfa'i, & Rusdimansyah. (2017). Effect of Cattle Breeds on the Meat Quality of Longissimus Dorsi Muscles. Pakistan Journal of Nutrition, 16(3), 164–167. https://doi.org/10.3923/pjn.2017.164.167
Crossref
Scopus
Google Scholar
Europe PMC

References

1.
Lawrie, R.A., 2003. Meat Science (Translated by: A. Parakkasi). 5th Edn., Universitas Indonesia Press, Jakarta, Indonesia.
2.
Soeparno, 2005. Meat Science and Technology. 3rd Edn., Gadjah Mada University Press, Yogyakarta, Indonesia.
3.
Sanudo, C., E.S. Macie, J.L. Olleta, M. Villarroel, B. Panea and P. Alberti, 2004. The effects of slaughter weight, breed type and ageing time on beef meat quality using two different texture devices. Meat Sci., 66: 925-932.
4.
Muchtadi, T.R. and Sugiono, 1992. Food Science. Pusat Antar Universitas Pangan dan Gizi, Bogor Agricultural University, Bogor, Indonesia.
5.
Soeparno, 2011. Nutrition of Meat Science. Gajah Mada University Press, Yogjakarta, Indonesia.
6.
AOAC., 1975. Official Methods of Analysis. 11th Edn., Association of Official Agriculture Chemists, Washington, DC.
7.
Buckle, K.A., R.A. Edward, G.H. Flett and M. Wooton, 2010. Food Science (Translated by: Purrnomo and Adiono). Universitas of Indonesia Press, Jakarta, Indonesia.
8.
Obuz, E., M.E. Dikeman, J.P. Grobbel, J.W. Stephens and T.M. Loughin, 2004. Beef longissimus lumborum, biceps femoris and deep pectoralis Warner-Bratzler shear force is affected differently by endpoint temperature, cooking method and USDA quality grade. Meat Sci., 68: 243-248.
9.
Adrial, 2010. [The potential of pesisir cattle and its development in West Sumatra]. J. Litbang Pertanian, 29: 66-72, (In Indonesian).
10.
Aberle, E.D., J.C. Forrest, D.E. Gerrard, E.W. Mills, H.B. Hedrick, M.D. Judge and R.A. Markel, 2001. Principles of Meat Science. 4th Edn., Kendall Hunt Pub. Co., USA., ISBN-13: 978-0787247201, Pages: 376.

Most read articles by the same author(s)