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

作　　者：Timketa Dagne Tefera Yesihak Yusuf Mummed Mohammed Yusuf Kurtu Mengistu Urge Leta Travis Gene O’Quinn Jessie L. Vipham Timketa Dagne Tefera;Yesihak Yusuf Mummed;Mohammed Yusuf Kurtu;Mengistu Urge Leta;Travis Gene O’Quinn;Jessie L. Vipham(Department of Animal Science, College of Agriculture, Oda Bultum University, Chiro, Ethiopia;School of Animal and Range Sciences, College of Agriculture and Environmental Sciences, Haramaya University, Dire Dawa, Ethiopia;Department of Animal Sciences and Industry, Kansas State University, Manhattan, USA)

机构地区：[1]Department of Animal Science, College of Agriculture, Oda Bultum University, Chiro, Ethiopia [2]School of Animal and Range Sciences, College of Agriculture and Environmental Sciences, Haramaya University, Dire Dawa, Ethiopia [3]Department of Animal Sciences and Industry, Kansas State University, Manhattan, USA

出　　处：《Open Journal of Animal Sciences》2021年第2期255-268,共14页动物科学期刊（英文）

摘　　要：The objective of this study was to evaluate the eating qualities of Arsi, Borana, and Harar Cattle breeds in Ethiopia. A total of 39 bulls with age categories of <3, 4</span><span style="font-family:""> </span><span style="font-family:Verdana;">-</span><span style="font-family:""> </span><span style="font-family:Verdana;">6, and 7</span><span style="font-family:""> </span><span style="font-family:Verdana;">-</span><span style="font-family:""> </span><span style="font-family:Verdana;">9 years were used for the study. The bulls were purchased from mixed crop</span><span style="font-family:Verdana;">-</span><span style="font-family:Verdana;">livestock system</span><span style="font-family:Verdana;">s</span><span style="font-family:Verdana;"> (Arsi and Harar) and Ranch (Borana) and slaughtered to evaluate the eating quality. WBSF devi</span><span style="font-family:Verdana;">c</span><span style="font-family:Verdana;">e was used to evaluate instrumental tenderness while sensory panel testing was used to evaluate sensory tenderness, juiciness and flavor. The color of the meat was evaluated using Hunter Lab Mini Scan EZ while water holding capacity was evaluated using filter papers. A complete randomized design was used for the study. Breed significantly affected (P</span><span style="font-family:""> </span><span style="font-family:Verdana;"><</span><span style="font-family:""> </span><span style="font-family:Verdana;">0.0001) instrumental tenderness with beef from Harar and Boran bulls were very tender (18.55</span><span style="font-family:""> </span><span style="font-family:Verdana;">±</span><span style="font-family:""> </span><span style="font-family:Verdana;">5.34, 20.34 ±</span><span style="font-family:""> </span><span style="font-family:Verdana;">4.06N, respectively) while beef from Arsi bulls intermediate in tenderness (40.60</span><span style="font-family:""> </span><span style="font-family:Verdana;">± 0.51N). Beef from all age group of Harar and Boran breeds were very tender while beef from </span><span stylThe objective of this study was to evaluate the eating qualities of Arsi, Borana, and Harar Cattle breeds in Ethiopia. A total of 39 bulls with age categories of <3, 4</span><span style="font-family:""> </span><span style="font-family:Verdana;">-</span><span style="font-family:""> </span><span style="font-family:Verdana;">6, and 7</span><span style="font-family:""> </span><span style="font-family:Verdana;">-</span><span style="font-family:""> </span><span style="font-family:Verdana;">9 years were used for the study. The bulls were purchased from mixed crop</span><span style="font-family:Verdana;">-</span><span style="font-family:Verdana;">livestock system</span><span style="font-family:Verdana;">s</span><span style="font-family:Verdana;"> (Arsi and Harar) and Ranch (Borana) and slaughtered to evaluate the eating quality. WBSF devi</span><span style="font-family:Verdana;">c</span><span style="font-family:Verdana;">e was used to evaluate instrumental tenderness while sensory panel testing was used to evaluate sensory tenderness, juiciness and flavor. The color of the meat was evaluated using Hunter Lab Mini Scan EZ while water holding capacity was evaluated using filter papers. A complete randomized design was used for the study. Breed significantly affected (P</span><span style="font-family:""> </span><span style="font-family:Verdana;"><</span><span style="font-family:""> </span><span style="font-family:Verdana;">0.0001) instrumental tenderness with beef from Harar and Boran bulls were very tender (18.55</span><span style="font-family:""> </span><span style="font-family:Verdana;">±</span><span style="font-family:""> </span><span style="font-family:Verdana;">5.34, 20.34 ±</span><span style="font-family:""> </span><span style="font-family:Verdana;">4.06N, respectively) while beef from Arsi bulls intermediate in tenderness (40.60</span><span style="font-family:""> </span><span style="font-family:Verdana;">± 0.51N). Beef from all age group of Harar and Boran breeds were very tender while beef from </span><span styl

关 键 词：BEEF TENDERNESS JUICINESS FLAVOR Color 

分 类 号：O17[理学—数学]