文章基本信息

标题：Effect of Cattle Breeds on the Meat Quality of Longissimus Dorsi Muscles
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作者：Khasrad ; Sarbaini ; Arfa`i 等
期刊名称：Pakistan Journal of Nutrition
印刷版ISSN：1680-5194
电子版ISSN：1994-7984
出版年度：2017
卷号：16
期号：3
页码：164-167
DOI：10.3923/pjn.2017.164.167
出版社：Asian Network for Scientific Information
摘要：Objective: This study aimed to investigate the effects of cattle breed on meat quality. Methodology: The beef used in this study came from four breeds of cattle, Bali, Pesisir, Simmental cross and Brahman cross, aged 2.5-3 years with the same body scores. The muscle sample used was the longissimus dorsi muscle. The breed of cattle (Bali, Pesisir, Simmental cross and Brahman cross) is designed as a treatment factor and meat was sampled from each animal as a group. The parameters measured were pH, tenderness (shear force), cooking loss, water holding capacity , water content, protein and fat contents. The data obtained were processed using analysis of variance (ANOVA) as well as Duncans Multiply Range Test (DMRT). Results: The results showed that cattle breed has an effect on the average pH, tenderness (shear force), cooking loss, water holding capacity , water content, protein and fat contents of the longissimus dorsi muscle. Pesisir cattle has the lowest cooking loss and the highest protein content. Conclusion: The breed of cattle effects meat quality of the longissimus dorsi muscle.