Meat is one of the most nutritious animal products that humans can consume, particularly in terms of supplying high-quality protein, minerals and essential vitamins. Hence, the demand for meat is not only quantity wise, but also quality wise. The objective of this study was evaluate eating qualities of beef produced at public abattoirs from Arsi, Bale and Harar cattle breeds with semi-trained sensory panel evaluation and instrumental tenderness. To know the status of meat produced for domestic market in relation with globally demands. The samples were collected from the longissimus dorsi region between 12 th and 13 th ribs within 45 min after slaughters. The samples were packed in vacuum-seal and aged for14 days to evaluate instrumental tenderness using Warner Bratzler Shear Force Device and eating quality using panel testing. Mean values of 33.12 N, 7.12, 7.2 and 7.24 were determined in instrumental tenderness, sensory tenderness, juiciness, and fl avor of beef respectively. The parameters were signifi cantly affected by age, breeds and season interactions (P<0.01). Breed interaction with age and season exhibited signifi cant variation (P<0.05) on water holding capacity. Beef pH was signifi cant affected by season. The instrumental tenderness had negative medium relationship with sensory attributes conducted for tenderness and juiciness, but positive with fl avor. From this study, it was concluded that quality of beef produced in study areas was relatively tender which internationally competent but becomes tough as cattle gets older. It is recommended that strategy should be developed to encourage premium payment for young cattle marketing that is not exposed to draft service and creating awareness among stakeholders on quality beef production. As Ethiopia is planning to in the beef market in the Middle East Countries, it is highly needed to promote Ethiopian beef at international markets.
The natures of public abattoirs have a tendency for small market and information on these abattoirs is very limited. This study was conducted with the objectives to assess physical condition, functional infrastructure, daily data record, operational of the abattoirs and analysis the perception of abattoirs works on beef quality determinants at Adama, Dire Dawa and Haramaya University. To know the perception of abattoirs workers on beef quality and operational system survey and discussion was conducted on abattoir works (57) respondents and personal observation. The survey result and personal observation indicated that not all the abattoirs were working to their full potential. Adama, Dire Dawa and Haramaya University abattoirs were established for domestic consumption service. The facilities in abattoir were very few. There were no training for workers related to section hence, operated in traditional ways. No regular health condition check for abattoir workers. In all abattoirs, there were no veterinary laboratory, refrigerator, functional stunning pen, and chilling room, by product collection room, sterilization facilities, hot water service and hazard analytical critical control point (HACCP). Lack of the required instrumentation and facilities in the abattoirs, less attention from the administration and few types of research were carried out on meat quality and abattoir functionality management in all studied abattoirs. There were only limited information was recorded daily. In all abattoirs, there were no carcass classifi cation system on practice, and no breed and age record practices too. Hygiene and sanitation were largerly absent in all abattoirs. Abattoir workers ranked lairage, bleeding methods and carcass handling as important factors to determine meat quality, respectively. Accessing periodically health treatment and train about the section for abattoir worker, updating facilities and peculiarly record all action in abattoir to generate more information for stakeholders.
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