Evaluation of Eating Quality in Sensory Panelist and Instrumental Tenderness of Beef from Harar, Arsi and Bale Cattle Breeds in Oromia, Ethiopia

Abstract

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.

Opportunities to Improve the Quality of Beef Produced under Smallholder Mixed Crop and Rangeland Livestock Production Systems

“…These reports justify the possible contribution of physical exercise to a greater proportion of connective tissue, insoluble collagen, and type I fiber, which might also contribute to the relatively higher value of WBSF observed in the beef sample produced in the MCL system. The possibility of an association between draft utilization of oxen and beef quality was also suggested by Gadisa et al [28] and Tefera et al [36]. Animals exposed to long-term preslaughter stress can reduce glycogen stores at slaughter [37].…”

“…Mume [26] reported a high level of ultimate pH in beef from cattle reared in the MCL system. Similarly, Gadisa et al [28] reported a relatively higher ultimate pH for beef from oxen raised in the MCL system. Birhanu [38] reported high levels of DFD in beef from bulls reared in the MCL system.…”

“…This is well manifested by the higher WBSF value reported in wet season compared to the dry season in MCL system. Gadisa et al [28] reported the WBSF values of beef at 42.94 and 23.3 N in wet and dry seasons, respectively, from oxen reared in the eastern MCL system of Ethiopia. Similarly, Nega [29] reported the WBSF values of beef at 36.31 and 26.62 N in wet and dry seasons, respectively, from oxen reared in the southern MCL system of Ethiopia.…”

Proximate Composition and Fatty Acid Profile of Beef from Arsi, Borana and Harar Cattle Breeds in Oromia National Regional State, Ethiopia

“…Few studies were conducted to evaluate qualities of beef in Ethiopia and reported difference in instrumental tenderness and sensory characteristics of beef from Arsi, Bale, Boran and Harar cattle breeds [11] [12]. However, the cause for the difference in eating quality was not investigated.…”

Eating Quality of Beef from Arsi, Borana, and Harar Cattle Breed, Oromia National Regional State, Ethiopia

“…Few studies were conducted to evaluate the quality of beef produced from local cattle breeds using instrumental methods and scanty research was available using sensory panel testing. Instrumental method using WBSF device is the best option to compare the quality across age and breeds as sensory panel testing is subjective between individuals involved in panel testing [7]. Based on these gaps, this research was designed with the objective to evaluate the eating quality of beef from Arsi, Borana, and Harar cattle breeds based on instrumental tenderness and sensory panel testing.…”