Meat tenderness and palatability of Swamp buffalo and four breeds of cattle

Charles D.D. (1982) Meat tenderness and palatability of Swamp buffalo and four breeds of cattle. Animal Production, 34 1: 79-84. doi:10.1017/S0003356100000507


Author Charles D.D.
Title Meat tenderness and palatability of Swamp buffalo and four breeds of cattle
Journal name Animal Production   Check publisher's open access policy
ISSN 0003-3561
Publication date 1982-01-01
Sub-type Article (original research)
DOI 10.1017/S0003356100000507
Volume 34
Issue 1
Start page 79
End page 84
Total pages 6
Subject 1103 Clinical Sciences
Abstract Samples of cooked muscle of Swamp buffalo, Hereford, Angus, Friesian and Charolais cross steers were sheared and scored by a taste panel for tenderness, flavour, juiciness and palatability. The cattle were given commercial pellets from 9 months of age to slaughter at 12,15 and 18 months. The buffaloes were fed one of four regimens: all pellets, all hay, 3/4 pellets and 1/4 hay or 1/4 pellets and 3/4 hay from 13 to 22 months of age to slaughter at 20 to 34 months. There was little difference between the buffaloes and the cattle in shear-force or taste panel scores. Age at slaughter had no significant effect on the quality traits measured in either the buffaloes or the cattle. The feeding regime did not influence the tenderness, flavour or palatability of buffalo muscle but the high pellet diets increased juiciness. Shear-force was not influenced by rectal or muscle temperatures, muscle pH, carcass weight or fatness in the buffaloes but fatness reduced shear-force in cattle m. longissimus. Buffalo intramuscular fat increased with age and carcass fatness but had no effect on shear-force or taste panel score.
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status Unknown

Document type: Journal Article
Sub-type: Article (original research)
Collection: Scopus Import
 
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Created: Tue, 28 Jun 2016, 16:10:05 EST by System User