Effect of Cattle Breeds on the Meat Quality of Longissimus Dorsi Muscles
DOI:
https://doi.org/10.3923/pjn.2017.164.167Keywords:
Cooking loss, meat quality, protein content, shear force, water holding capacityAbstract
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.
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