Quality of beef, chevon and mutton at Hawassa, Southern Ethiopia

Lijalem, Tsegay; Beyan, Mohammed; Banerjee, Sandip

doi:10.5897/ajfs2015.1265

Cited by 3 publications

(1 citation statement)

References 18 publications

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“…Similar fat percentage for Arsi breed in age categories between 7 -8 years which was 6.86% was similarly reported in another study [22]. But, in contrast to the present fining, a study had reported 5.4% mean fat percentage for Arsi breeds [26].…”

Section: Resultssupporting

confidence: 85%

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

Dagne¹,

Mummed²,

Kurtu³

et al. 2021

OJAS

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This study was conducted to determine proximate composition and profile of fatty acid of beef from Arsi, Borana and Harar Cattle breeds in Ethiopia. A total of 39 bulls with three age categories were used for the study. The bulls were purchased from mixed crop livestock system (Arsi and Harar cattle breeds) and Ranch (Borana cattle breed). Complete randomized design was used for the study. Longissimus dorsi muscle was used to evaluate proximate composition and profile of fatty acid. The result of the study indicated that mean of percentage of dry matter, ash, crude fat and crude protein were ranging 22. 43 -24.26, 0.32 -1.28, 4.32 -7.88, 17.21 -22.76, respectively. At age younger than 3 years, Harar bulls contain more crude fat compared to Arsi bulls while the vice versa was true for crude protein. The concentration of polyunsaturated fatty acid (PUFA) was higher than saturated fatty acid (SFA) in the three breeds studied across all age categories. However, significantly higher (P < 0.01) PUFA and lowest (P < 0.05) SFA found in Harar breed whereas the opposite hold true for Arsi bulls. Ratio of n-6: n-3 in the muscle of bulls under the study was ranged from 2.10 to 2.57. Concentration of PUFA and MUF in muscle of the three breeds were significantly affected (P < 0.05) by age. From the study it was concluded that Arsi, Boran and Harar bulls under the three age categories contained more than 3% minimum crude fat that is required to insure palatability of the beef. The higher concentration of PUFA over SFA in all breeds across age categories indicated that the meat from these cattle breeds has less risk hazard to human health. However, a How to cite this paper: Dagne, T.,

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Section: Resultssupporting

confidence: 85%

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

Dagne¹,

Mummed²,

Kurtu³

et al. 2021

OJAS

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Modeling of Ethiopian Beef Meat Marbling Score Using Image Processing for Rapid Meat Grading

Erena,

Belay,

Hailu

et al. 2024

J. Imaging

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Meat characterized by a high marbling value is typically anticipated to display enhanced sensory attributes. This study aimed to predict the marbling scores of rib-eye, steaks sourced from the Longissimus dorsi muscle of different cattle types, namely Boran, Senga, and Sheko, by employing digital image processing and machine-learning algorithms. Marbling was analyzed using digital image processing coupled with an extreme gradient boosting (GBoost) machine learning algorithm. Meat texture was assessed using a universal texture analyzer. Sensory characteristics of beef were evaluated through quantitative descriptive analysis with a trained panel of twenty. Using selected image features from digital image processing, the marbling score was predicted with R2 (prediction) = 0.83. Boran cattle had the highest fat content in sirloin and chuck cuts (12.68% and 12.40%, respectively), followed by Senga (11.59% and 11.56%) and Sheko (11.40% and 11.17%). Tenderness scores for sirloin and chuck cuts differed among the three breeds: Boran (7.06 ± 2.75 and 3.81 ± 2.24, respectively), Senga (5.54 ± 1.90 and 5.25 ± 2.47), and Sheko (5.43 ± 2.76 and 6.33 ± 2.28 Nmm). Sheko and Senga had similar sensory attributes. Marbling scores were higher in Boran (4.28 ± 1.43 and 3.68 ± 1.21) and Senga (2.88 ± 0.69 and 2.83 ± 0.98) compared to Sheko (2.73 ± 1.28 and 2.90 ± 1.52). The study achieved a remarkable milestone in developing a digital tool for predicting marbling scores of Ethiopian beef breeds. Furthermore, the relationship between quality attributes and beef marbling score has been verified. After further validation, the output of this research can be utilized in the meat industry and quality control authorities.

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Quality Assessment of Nutritional Value and Safety of Different Meat

Elsharawy¹,

Ahmad²,

Abdelrahman³

2018

J Food Microbiol Saf Hyg

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Objective: Study aimed to evaluate the chemical composition and the microbiological quality of mutton, beef and camel meat. Methods:A total of 30 musculus Biceps femoris muscles (breed: Egyptian sheep, cattle; camel: male, one-day postmortem, muscle pH: 5.75-5.95, 250 g weight) were purchased from Ismailia city abattoir. The mean moisture, fat, protein and ash content for mutton were 73.4, 3.2, 22.3 and 1.1 respectively, for beef meat were 68.5, 12.2, 18.1 and 1.3 respectively and for camel meat were 75.8, 1.7, 21.3 and 1.2. Results:Meat chemical compositions of mutton and camel were significantly higher (P<0.05) than recorded for beef meat. The mean values of aerobic plate count for of mutton, beef and camel meat were 6.0, 5.6 and 4.5 Log CFU/g respectively. The mean values of total proteolytic counts for of mutton, beef and camel meat were 4.5, 3.5 and 3.2 Log CFU/g respectively. The mean values of total lipolytic counts for of mutton, beef and camel meat were 4.4, 4.0 and 2.2 Log CFU/g. respectively. The total yeast and mold counts were significantly higher (P<0.05) in mutton followed by beef then camel meat. Conclusion and recommendation:The results of this study recommend that more stringent inspection and regular supervision and/or monitoring of hygiene practices in the abattoir to ensure production of good quality meat of high nutritive values.

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Quality of beef, chevon and mutton at Hawassa, Southern Ethiopia

Cited by 3 publications

References 18 publications

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

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

Modeling of Ethiopian Beef Meat Marbling Score Using Image Processing for Rapid Meat Grading

Quality Assessment of Nutritional Value and Safety of Different Meat

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