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

Muchenje, Voster; Dzama, K.; Chimonyo, M.; Strydom, P.E.; Hugo, A.; Raats, J.G.

doi:10.1017/s1751731108002802

Cited by 37 publications

(26 citation statements)

References 23 publications

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“…This therefore support the previous observations that amount of connective tissues alone is insufficient to explain tenderness of goat meat (Muchenje et al, 2008b). Factors such as cooking method, fat content, muscle fibre composition, electrical stimulation and aging regime also can affect tenderness (Dzudie et al, 2000;Muchenje et al, 2008aMuchenje et al, , 2009c.…”

Section: Resultssupporting

confidence: 89%

“…However, first bite scores showed that the meat mixed with vegetables and the intestines were more soft and tender than the cooked plain and roasted (P < 0.05). Ideally, meat quality levels combine the capacity to retain high nutritional value in the cooked form and to excel in functional roles such as flavor development, tenderness and juiciness of the cooked product among other roles (Muchenje et al, 2008a(Muchenje et al, , 2009c. Muscle fibre and overall tenderness, amount of connective tissue, overall flavour intensity and relevant atypical flavor were significantly (P < 0.05) affected by cooking method.…”

Section: Resultsmentioning

confidence: 99%

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Effects of different cooking methods on the consumer acceptability of chevon

Xazela¹,

Muchenje²,

Marume³

2011

Afr. J. Biotechnol.

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Consumers expect the meat products on the market to have the required nutritional value, be wholesome, fresh and lean and have adequate juiciness, flavour and tenderness. A study was conducted to establish consumer acceptability of chevon prepared using different traditional cooking methods in terms of acceptance of flavour, tenderness, off-flavour, aroma intensity and juiciness through sensory evaluation. A panel of 48 participants drawn from the University of Fort Hare student body of different tribes was used. There was a significant association (P < 0.05) between aroma intensity scores and the different tribes. Majority of the Xhosa, Shona and Zulu panelists had higher aroma intensity scores whereas the Ndebele panelist gave low aroma intensity scores. Cooking methods significantly (P < 0.05) affected all the sensory attributes under consideration. Goat meat mixed with vegetables and the intestines had the highest mean sensory scores all round. The high connective tissue in the meat did not significantly (P < 0.05) affect the panelist scores for tenderness. In conclusion, cooking methods was observed to have a bearing on the acceptability of chevon by consumers and should be taken into consideration when preparing chevon for home consumption and for promotion.

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Section: Resultssupporting

confidence: 89%

Section: Resultsmentioning

confidence: 99%

Effects of different cooking methods on the consumer acceptability of chevon

Xazela¹,

Muchenje²,

Marume³

2011

Afr. J. Biotechnol.

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“…These farmers keep indigenous chickens, and to a large extent, crossbred chickens produced from the indiscriminate crossbreeding of imported fast growing birds and the local hens. Due to the increasing demand for natural or organic meat that has been produced with minimal use of additives and chemicals, the relevance of indigenous chickens, which can be produced without any supplementary feeding and are highly tolerant of local diseases and parasites (Muchenje, Dzama, Chimonyo, Strydom, & Raats, 2008a), has increased. To promote the production of indigenous chickens, even on a large scale, information on the carcass characteristics, weight of organs (e.g.…”

Section: Introductionmentioning

confidence: 99%

Consumer sensory characteristics of broiler and indigenous chicken meat: A South African example

Dyubele

Muchenje

Nkukwana

et al. 2010

Food Quality and Preference

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“…This is because meat is the end product in beef production (Gebresenbet et al, 2011;Northen, 2011). However, animals may not produce the same levels of carcass and intramuscular fat, colour, pH and tenderness because of differences in genotype, age, sex, type of production systems, pre-slaughter conditions and post-mortem changes during meat processing and storage (Muchenje et al, 2008;Sentandreu & Sentandreu, 2011). The slaughter environments and processing of meat affect the quality of meat.…”

Section: Structural Changes In Meatmentioning

confidence: 99%

A balanced perspective on animal welfare for improved meat and meat products

Chulayo¹,

Muchenje²

2016

SA J. An. Sci.

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Increased public concern for animal welfare in the logistics chain has led to a rise in the scrutiny of the treatment of food animals. Factors affecting the status of welfare of slaughter animals begin at the farm and occur during transportation and at the abattoir. The activities that animals pass through before slaughter are thought to have negative effects on both the animal and the product. Before or during this period, animals suffer pain, which compromises their physical, health and biochemical status, and meat quality and quantity; which leads to economic losses. Environmental impact plays a role in the behaviour, growth, development and welfare of animals, even though it is associated with the production of greenhouse gases and biodiversity. Food producers are also mindful of the challenges of feeding the ever-increasing human population. Although the issues of animal production, which range from the environment to human health, have been discussed, animal welfare-related factors that are at play in the production chain of farm animals must still be addressed. An understanding of the animal's environment, behaviour and the biochemical interactions that are at play in stressful conditions; and the implications of these for animal health and welfare are key to developing effective mitigation strategies. Therefore, the objective of this review is to highlight the literature on animal welfare, and suggest strategies that could be adopted for the improvement of meat animals, meat quality and meat products. ______________________________________________________________________________________

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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

Cited by 37 publications

References 23 publications

Effects of different cooking methods on the consumer acceptability of chevon

Effects of different cooking methods on the consumer acceptability of chevon

Consumer sensory characteristics of broiler and indigenous chicken meat: A South African example

A balanced perspective on animal welfare for improved meat and meat products

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