Relationships between production and product traits in subpopulations of Bonsmara and Nguni cattle

Strydom, P.E.; Naudé, R.T.; Smith, Marie F.; Kotzé, Antoinette; Scholtz, M. M.; Wyk, J.B. van

doi:10.4314/sajas.v31i3.3801

Cited by 24 publications

(32 citation statements)

References 26 publications

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“…While breed differences (P , 0.0) were found in aroma in the current study, Strydom et al (2001) did not find differences in aroma among the strains of Nguni and Bonsmara. Aroma scores in the beef from Nguni were higher (P , 0.05) than in the beef from the Bonsmara steers.…”

Section: Intramuscular Fat and Physical Meat Quality Characteristicscontrasting

confidence: 93%

“…Relationships among sensory characteristics of beef and physical meat quality attributes The results in this study are comparable with Strydom et al (2001) in the strains of Nguni and Bonsmara that were raised in a feedlot and Du Plessis and Hoffman (2007) in Nguni steers and Bonsmara crosses finished on natural pasture on a research station, although the scores in this study were lower than those reported by these authors. While breed differences (P , 0.0) were found in aroma in the current study, Strydom et al (2001) did not find differences in aroma among the strains of Nguni and Bonsmara.…”

Section: Intramuscular Fat and Physical Meat Quality Characteristicssupporting

confidence: 71%

“…0.05) significant ageing effects on aroma. As in the study by Strydom et al (2001) on different strains of Nguni and Bonsmara, no (P . 0.05) breed differences were observed on overall flavour.…”

Section: Intramuscular Fat and Physical Meat Quality Characteristicsmentioning

confidence: 81%

“…Strydom et al (2001) also reported no differences in WBSF values among Nguni and Bonsmara steers raised in a feedlot. Sañ udo et al (2004), however, reported that differences between breed types for most WBSF values were more pronounced at the lower carcass weight than at higher carcass weights.…”

Section: Intramuscular Fat and Physical Meat Quality Characteristicsmentioning

confidence: 89%

“…Furthermore, there is a need to establish whether there are any relationships between IMF and physical meat quality characteristics and sensory characteristics of beef. Studies on sensory characteristics of Nguni beef have been carried out on feedlot systems under commercial farming conditions (Strydom et al, 2000 and2001;Du Plessis and Hoffman, 2007). No information is available on the sensory characteristics and their relationships with IMF and physical characteristics of beef from Nguni cattle raised on natural pasture without dietary supplementation, as is practised in rural areas.…”

Section: Introductionmentioning

confidence: 99%

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Sensory evaluation and its relationship to physical meat quality attributes of beef from Nguni and Bonsmara steers raised on natural pasture

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et al. 2008

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The current study compared sensory characteristics and their relationships with physical meat characteristics of beef from Nguni and Bonsmara steers. Nguni beef was more (P , 0.05) tender than Bonsmara beef after ageing for 2 and 21 days, and had higher (P , 0.05) intramuscular fat (IMF; 1.12%) than Bonsmara beef (1.07%). Nguni beef had higher (P , 0.05) sensory scores than Bonsmara beef after ageing for 2 days. There were no (P . 0.05) relationships between IMF and sensory characteristics. Aroma intensity, impression on juiciness and tenderness-related scores were affected (P , 0.05) by pH. There were significant (P , 0.05) correlations between most physical meat characteristics and sensory characteristics. Nguni beef had better sensory scores than Bonsmara beef for beef aged for 2 days. While most physical meat characteristics were correlated to sensory scores, all sensory scores were not significantly correlated to IMF.

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Section: Intramuscular Fat and Physical Meat Quality Characteristicscontrasting

confidence: 93%

Section: Intramuscular Fat and Physical Meat Quality Characteristicssupporting

confidence: 71%

Section: Intramuscular Fat and Physical Meat Quality Characteristicsmentioning

confidence: 81%

Section: Intramuscular Fat and Physical Meat Quality Characteristicsmentioning

confidence: 89%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Sensory evaluation and its relationship to physical meat quality attributes of beef from Nguni and Bonsmara steers raised on natural pasture

Muchenje

Dzama

Chimonyo

et al. 2008

Animal

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Cellular responses to Rhipicephalus microplus infestations in pre-sensitised cattle with differing phenotypes of infestation

2013

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The blue tick, Rhipicephalus microplus, threatens cattle production in most tropical and subtropical areas of the world. Delayed skin hypersensitivity reactions are thought to cause Nguni cattle to be more resistant to R. microplus than Bonsmara cattle yet the cellular mechanisms responsible for these differences have not been classified. Tick counts and inflammatory cell infiltrates in skin biopsies from feeding sites of adult R. microplus ticks were determined in 9-month-old Nguni and Bonsmara heifers to determine the cellular mechanisms responsible for tick immunity. Nguni heifers (1.7 ± 0.03) had lower (P < 0.05) tick counts than the Bonsmaras (2.0 ± 0.03). Parasitized sites in Nguni heifers had higher counts of basophils, mast and mononuclear cells than those in the Bonsmara heifers. Conversely, parasitized sites in Nguni heifers had lower neutrophil and eosinophil counts than those in the Bonsmara heifers. Tick count was negatively correlated with basophil and mast cell counts and positively correlated with eosinophil counts in both breeds. In the Bonsmara breed, tick count was positively correlated with mononuclear cell counts. Cellular responses to adult R. microplus infestations were different and correlated with differences in tick resistance in Nguni and Bonsmara cattle breeds. It is essential to further characterise the molecular composition of the inflammatory infiltrate elicited by adult R. microplus infestation to fully comprehend immunity to ticks in cattle.

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Some biochemical aspects pertaining to beef eating quality and consumer health: A review

et al. 2009

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Relationships between production and product traits in subpopulations of Bonsmara and Nguni cattle

Cited by 24 publications

References 26 publications

Sensory evaluation and its relationship to physical meat quality attributes of beef from Nguni and Bonsmara steers raised on natural pasture

Sensory evaluation and its relationship to physical meat quality attributes of beef from Nguni and Bonsmara steers raised on natural pasture

Cellular responses to Rhipicephalus microplus infestations in pre-sensitised cattle with differing phenotypes of infestation

Some biochemical aspects pertaining to beef eating quality and consumer health: A review

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