Evaluation of Physico-Chemical Characteristics of Meat and Edible Offals of Cattle
DOI:
https://doi.org/10.31580/pjmls.v4i04.2175Keywords:
Meat, Palatability, Protein Content,, Offals, Cooking LossAbstract
Present study was conducted to evaluate the physico-chemical characteristics of meat and edible offals (liver and heart) of local breeds of cattle. The samples of cattle meat and edible offals (liver and heart) each of 20 randomly collected from the local market of Hyderabad The samples of meat and offals were examined for pH, water holding capacity, cooking loss, drip loss, moisture, protein fat and ash at the Department of Animal Products Technology, Faculty of Animal Husbandry and Veterinary Sciences, Sindh Agriculture University Tandojam. The average pH (6.02±0.01), water holding capacity (24.90±0.18%), cooking loss (36.85±0.24%), and drip loss (3.05±0.02%) were found significantly high (P<0.05) in liver than that of muscle tissue (5.74±0.03, 23.61±0.42%, 32.77±0.65% and 1.95±0.16%, respectively) and heart (5.62±0.3, 20.86±0.29%, 30.65±0.26% and 1.69±0.13%, respectively) of the cattle. The average moisture content (75.68±0.22%) was significantly higher (P<0.05) in heart of cattle, followed by the muscle tissue (74.54±0.32%) and liver (71.94±0.11%). While the protein content in muscle tissue (20.65±0.13%) was found comparatively higher (P<0.05) followed by heart (19.89±17%) and liver (19.18±0.19%). The average fat content (6.04±0.13%) in liver was remarkably (P<0.05) higher than that of heart (3.01±0.02%) and muscle tissue (2.57±0.09%). The average ash content (1.25±0.006) of liver was significantly higher (P<0.05) than that of muscle tissue (1.15±0.03%) and heart (1.08±0.05%). It is concluded that the muscle meat of cattle consumed at Hyderabad city was high in Protein content whereas low WHC, drip loss, cooking loss and pH indicated low quality in the term of palatability. While high level of fat in edible offals (liver and heart) support them as energetic and palatable products for consumption.
References
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Gheisari, H. R., M. Aminlari,and S. S. Shekarforoush. 2009. A comparative study of the biochemical and functional properties of camel and cattle meat during frozen storage. Vet. Arhiv. 79 (1): 51-68.
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Koohmaraie, M., M.P. Kent, S.D. Shackelford, E. Veiseth, and T.L. Wheeler. 2002. Meat tenderness and muscle growth. Meat Sci. 62:345-352.
Lapitan, R. M., A. N. D. Barrio, O. Katsube, T. Ban-Tokuda, Orden, A. Y. Robles, T Fujihara, L. C. Cruz, H. Homma and Y. Kanai. 2007. Comparison of carcass and meat characteristics of Brahman grade cattle (Bos indicus) and crossbred water buffalo (Bubalus bubalis). Anim. Sci. J. 78 (6): 596 – 604.
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Lin-qiang, LI., T. Wan-qiang and Z. Lin-sen. 2011. Effects of Age on Quality of Beef from Qinchuan Cattle Carcass. Agricultural Sciences in China, 10(11): 1765-1771.
Liu and Okerman. 2001. Meat Co-Products. In: Meat Science and Applications. Hui et al edition. Marcel Dekker, Inc, USA. PP. 582-600.
Mojto, j., K. Zaujec and M. Gondekova. 2009. Effect of Age at Slaughter on Quality of Carcass and Meat in Cows. Slovak J. Anim. Sci., 42, 2009 (1): 34 – 37.
Morris, C. A., A. H. Kirton, B. W. Hogg, J. M. Brown and B. J. Mortimer. 2000. Meat composition in genetically selected a control cattle from a serial slaughter experiment. Meat Sci, 39 (3): 427-435.
Muchenje, V., K. Dzama, M. Chimonyo, P. E. Strydom, A. Hugo and J. G. Raats. Sensory evaluation and its relationship to physical meat quality attributes of beef from Nguni and Bonsmara steers raised on natural pasture. 2008. The Anim. Consortium 2(11): 1700–1706.
Naqvi. S. K. M. H. 1999. Analytical study of Pakistani native red meat. Institute Of Chemistry University Of Punjab Lahore-Pakistan.
Owen, J. E., N. S. D. Jones, G. A. Norman and C. A. Philbrooks. 1978. Studies on The meat Production Characteristics of Bostwana goat and sheep, Part III, Carcass tissue Composition and distribution. Meat Sci. 2:59-74.
Pasha, T.N., S. Ahmad and M. A. Jabbar. 2009. Comparative Meat Production Potential and Carcass Evaluation of Nili-Ravi Buffalo and Different Breeds of Cattle Calves. Pakistan J. Zool. Suppl. Ser., No.9: 309-312.
Preziuso, G. and C Russo. 2004. Meat quality traits of longissimus thoracis, semitendinosus and triceps brachii muscles from Chianina beef cattle slaughtered at two different ages. Ital. j. Anim. Sci. 3: 267-273.
Rusman, soeparno, Setiyno and A. Suzuki. 2003. Characteristics of biceps femoris and longissimus thoracis muscles of five cattle breeds grown in a feedlot system. Anim. Sci. J. V 74. (1): 59 – 65.
Sen, A. R., A. Santra and S. A. Karim. 2004. Carcass yield, composition and meat quality attributes of sheep and goat under semiarid conditions. Meat Sci. 66:757-763.
Shirley, R. L., D. D. Hargrove, F. Palting, J. F. Easley, J. W. Carpenter and M. Koger. 1963. Water, Phosphorus, Calcium, Ash, and Protein of the Heart, Liver and Muscle of Hereford, Brahman Cross-Bred Cattle. J. ANIM. SCI.1963, 22:393-395.
Stanisic., N, M. Petricevic, D. Zivkovic, M. M. Petrovic, D. Ostojic- Andric, S. Aleksic and S. Stajic. 2012. Changes OF Physical-Chemical Prpperties OF Beefe During 14 Days Of Chilling. Biotec. in Anim. Husb. 28 (1): 77-85.
Varela, A., B. Oliete, T. Moreno, C. Portela, L. Monserrrat, J. A. Carballo and L. S_anchez. Effect of pasture finishing on the meat characteristics and intramuscular fatty acid profile of steers of the Rubia Gallega breed. Meat Sci. 67: 515–522.
Verma, A. K., V. Lakshmanan, A. K. Das, S. K. Mendiratta and A. S. R. Anjaneyulu. 2008. Physico-Chemical and Functional Quality of Buffalo Head Meat and Heart Meat. American J. Of Food Tech. vol. 3(2): 134-140.
Vieira, C., M. D. García-Cachán, M. D. Recio, M. Dominguez and C. Sanudo. 2006. Effect of ageing time on beef quality of rustic type and rustic x Charolais crossbreed cattle slaughtered at the same finishing grade. Spanish J. of Agri. Res. 4(3), 225-234.
Wardlaw, F. B., L. H. McCaskill and J. C. Acton. 1973. Effect of postmortem muscle changes on poultry meat loaf properties. J. Food Sci. 38:421–423.
Waritthitham, A., C. Lambertz, H. J. Langholz, M. Wicke and M. Gauly. 2010. Muscle Fiber Characteristics and Their Relationship to Water Holding Capacity of Longissimus dorsi Muscle in Brahman and Charolais Crossbred Bulls. Asian-Aust. J. Anim. Sci. Vol. 23, (5): 665 – 671.
Warriss, P.D. 2000. The effect of live animal handling on carcass and meat quality. Hand book Meat Science. School of Vet.Sci. Uni of Bristol UK. Pp. 144-146.
Warriss, P.D., L.J. Wilkins and T.G. Knowles. 1999. The influence of ante mortem handling on poultry meat quality. J. Poult. Meat Sci., 25: 217-230.
Williams, P., V. Droulez. And G. Levy. 2007. Nutrient composition of Australian red meat. Food Aust ; 64(4), 113-119.
Young, OA., DA. Frost, J. West and TJ. Bragging. 2001. Analytical Method. In: Meat Science and Applications. Hui et al edition. Marcel Dekker, Inc, USA. PP. 104-117.
Zaujec, k., J. Mojto and M. Gondekova. 2012. Comparision of Meat Quality in Bulls and Cows. J. of Micr, Biotech. And Food Sci. 1:1098-1108.
Zhang, Y. Y., L. S. Zan, H. B. Wang, Y. P. Xin, C. M. Adoligbe and J. A.Ujan. 2010. Effect of sex on meat quality characteristics of Qinchuan cattle. African J. of Biotech. Vol. 9 (28): 4504-4509.
Amanda, C. 2007. A prospective study of red and processed meat intake in relation to cancer risk". PLOS Medicine (the Public Library of Science), 4 (12): 325.
Anonymous. 2008. Meat. The Columbia Encyclopedia, Sixth (Edition). http://www.encyclopedia.com/topic/meat.aspx.
AOAC. 2000. Meat and Meat products. In: Official Methods of Analysis. Association of Official Analytical Chemists Inc. Gaithersburg, U.S.A.
Brown, M.H., C.O. Gill, J. Hollingsworth, R. Nickelson, S. Seward, J.J. Sheridan, T. Stevenson, J.L. Sumner, D.M. Theno, W.R. Usborn and D. Zink. 2000. The role of microbiological testing in system for assuming the safety of beef. Int. J. Food Mic. 62: 7-16.
Chowdhury. B R., R. S Mukherjee, R. Chakraborty and U. R. Chaudhuri. 2006. Effect of combination pre-treatment on physicochemical, sensory and microbial characteristics of fresh aerobically stored minced goat (Black Bengal) meat organs. African J. of Biotech. Vol. 5 (12): 1274-1283.
Cierach, M., K. Tabaka and J. Niedzwiedz. 2010. Physical properties of culinary beef from beef and dairy cattle crossbreeds. Chair of Meat Technology and Chemistry, University of Warmia and Mazury in Olsztyn, Oczapowskiego 2, 10-719 Olsztyn, Poland.
Daszkiewicz, T., S. Wajda, and J. Kondratowicz. 2005. Physico-chemical and sensory properties of meat from Black-and-White and Black-and-White × Limousine heifers differing in intramuscular fat content. Anim. Sci. 23 (2): 181-187.
Devatkal, S., S. K. Mendiratta, N. Kondaiah, M. C.Sharma and A. S. Anjaneyulu. 2004. Physicochemical, functional and microbiological quality of buffalo liver. Meat Sci. 68(1): 79-86.
Farfan, N. B. and N. Samman. 2003. Retention of nutrients in processed cuts of Creole cattle. J. Food Comp. and Analy. 16 (4): 459-468.
Farfan, N., D. Juarez, A. Rossi and N. Samman. 2000. Chemical composition of Creole cattle meat. Arch. Latinoam. Nutr. 50 (4): 400-404.
Farooq. 2013. Agriculture: Livestock and Poultry Production. Economic Survey of Pakistan. Bureau of Statistics (Economic Wing), Ministry of Food, Agriculture and Livestock, Government of Pakistan, Islamabad.
Florek, M., A. Litwinczuk, P. Ska?ecki and M. R. Siwko. 2007. Changes of Physicochimical Properties of Bullocks and Heifers Meat during 14 Days OF Ageing Under Vacume. Pol. J. Food Nutr. Sci. 2007, Vol. 57, No. 3: 281–288.
Galbraith, J. K., G. Hauer, L. Helbig, Z. Wang, M. J. Marchello and L. A. Goonewardene. 2006. Nutrient profiles in retail cuts of bison meat. Meat sci. vol. 74(4):648-654.
Geay, Y., D. Bauchart, J.F. Hocquette and J. Culioli. 2001. Effect of nutritional factors on biochemical, structural and metabolic characteristics of muscles in ruminants, consequences on dietetic value and sensorial qualities of meat. Reprod. Nutr. Dev. 41, 1-26.
Gheisari, H. R., M. Aminlari,and S. S. Shekarforoush. 2009. A comparative study of the biochemical and functional properties of camel and cattle meat during frozen storage. Vet. Arhiv. 79 (1): 51-68.
Jama, N., V. Muchenje, M. Chimonyo, P. E. Strydom, K. Dzama and J. G. Raats. 2008. Cooking loss components of beef from Nguni, Bonsmara and Angus steers. African J. of Agri. Res. Vol. 3 (6): 416-420.
Kadim, I. T., O. Mahgoub and W. Al-Marzooqi. 2008. Meat Quality and Composition of Longissimus thoracis from Arabian Camel (Camelus dromedaries) and Omani Beef: A Comparative Study. J. of Camelid Sci. 1: 37-47.
Kim, C.J. and E. S. Lee. 2003. Effects of quality grade on the chemical, physical and sensory characteristics of Hanwoo (Korean native cattle) beef. Meat Sci. 63:397–405.
Kondaiah, N., A.S.R. Anjaneyulu, K. V. Rao, N. Sharma and H.B. Joshi.1985. Effect of salt and phosphate on the quality of Buffalo and Goat meats. Meat Sci. 15:183-192.
Koohmaraie, M., M.P. Kent, S.D. Shackelford, E. Veiseth, and T.L. Wheeler. 2002. Meat tenderness and muscle growth. Meat Sci. 62:345-352.
Lapitan, R. M., A. N. D. Barrio, O. Katsube, T. Ban-Tokuda, Orden, A. Y. Robles, T Fujihara, L. C. Cruz, H. Homma and Y. Kanai. 2007. Comparison of carcass and meat characteristics of Brahman grade cattle (Bos indicus) and crossbred water buffalo (Bubalus bubalis). Anim. Sci. J. 78 (6): 596 – 604.
Lawrie, R. A. and D. A. Ledward. 2006. Lawrie’s meat science (7th ed.). Cambridge: Woodhead Publishing Limited. Chapt. 4:75.
Lin-qiang, LI., T. Wan-qiang and Z. Lin-sen. 2011. Effects of Age on Quality of Beef from Qinchuan Cattle Carcass. Agricultural Sciences in China, 10(11): 1765-1771.
Liu and Okerman. 2001. Meat Co-Products. In: Meat Science and Applications. Hui et al edition. Marcel Dekker, Inc, USA. PP. 582-600.
Mojto, j., K. Zaujec and M. Gondekova. 2009. Effect of Age at Slaughter on Quality of Carcass and Meat in Cows. Slovak J. Anim. Sci., 42, 2009 (1): 34 – 37.
Morris, C. A., A. H. Kirton, B. W. Hogg, J. M. Brown and B. J. Mortimer. 2000. Meat composition in genetically selected a control cattle from a serial slaughter experiment. Meat Sci, 39 (3): 427-435.
Muchenje, V., K. Dzama, M. Chimonyo, P. E. Strydom, A. Hugo and J. G. Raats. Sensory evaluation and its relationship to physical meat quality attributes of beef from Nguni and Bonsmara steers raised on natural pasture. 2008. The Anim. Consortium 2(11): 1700–1706.
Naqvi. S. K. M. H. 1999. Analytical study of Pakistani native red meat. Institute Of Chemistry University Of Punjab Lahore-Pakistan.
Owen, J. E., N. S. D. Jones, G. A. Norman and C. A. Philbrooks. 1978. Studies on The meat Production Characteristics of Bostwana goat and sheep, Part III, Carcass tissue Composition and distribution. Meat Sci. 2:59-74.
Pasha, T.N., S. Ahmad and M. A. Jabbar. 2009. Comparative Meat Production Potential and Carcass Evaluation of Nili-Ravi Buffalo and Different Breeds of Cattle Calves. Pakistan J. Zool. Suppl. Ser., No.9: 309-312.
Preziuso, G. and C Russo. 2004. Meat quality traits of longissimus thoracis, semitendinosus and triceps brachii muscles from Chianina beef cattle slaughtered at two different ages. Ital. j. Anim. Sci. 3: 267-273.
Rusman, soeparno, Setiyno and A. Suzuki. 2003. Characteristics of biceps femoris and longissimus thoracis muscles of five cattle breeds grown in a feedlot system. Anim. Sci. J. V 74. (1): 59 – 65.
Sen, A. R., A. Santra and S. A. Karim. 2004. Carcass yield, composition and meat quality attributes of sheep and goat under semiarid conditions. Meat Sci. 66:757-763.
Shirley, R. L., D. D. Hargrove, F. Palting, J. F. Easley, J. W. Carpenter and M. Koger. 1963. Water, Phosphorus, Calcium, Ash, and Protein of the Heart, Liver and Muscle of Hereford, Brahman Cross-Bred Cattle. J. ANIM. SCI.1963, 22:393-395.
Stanisic., N, M. Petricevic, D. Zivkovic, M. M. Petrovic, D. Ostojic- Andric, S. Aleksic and S. Stajic. 2012. Changes OF Physical-Chemical Prpperties OF Beefe During 14 Days Of Chilling. Biotec. in Anim. Husb. 28 (1): 77-85.
Varela, A., B. Oliete, T. Moreno, C. Portela, L. Monserrrat, J. A. Carballo and L. S_anchez. Effect of pasture finishing on the meat characteristics and intramuscular fatty acid profile of steers of the Rubia Gallega breed. Meat Sci. 67: 515–522.
Verma, A. K., V. Lakshmanan, A. K. Das, S. K. Mendiratta and A. S. R. Anjaneyulu. 2008. Physico-Chemical and Functional Quality of Buffalo Head Meat and Heart Meat. American J. Of Food Tech. vol. 3(2): 134-140.
Vieira, C., M. D. García-Cachán, M. D. Recio, M. Dominguez and C. Sanudo. 2006. Effect of ageing time on beef quality of rustic type and rustic x Charolais crossbreed cattle slaughtered at the same finishing grade. Spanish J. of Agri. Res. 4(3), 225-234.
Wardlaw, F. B., L. H. McCaskill and J. C. Acton. 1973. Effect of postmortem muscle changes on poultry meat loaf properties. J. Food Sci. 38:421–423.
Waritthitham, A., C. Lambertz, H. J. Langholz, M. Wicke and M. Gauly. 2010. Muscle Fiber Characteristics and Their Relationship to Water Holding Capacity of Longissimus dorsi Muscle in Brahman and Charolais Crossbred Bulls. Asian-Aust. J. Anim. Sci. Vol. 23, (5): 665 – 671.
Warriss, P.D. 2000. The effect of live animal handling on carcass and meat quality. Hand book Meat Science. School of Vet.Sci. Uni of Bristol UK. Pp. 144-146.
Warriss, P.D., L.J. Wilkins and T.G. Knowles. 1999. The influence of ante mortem handling on poultry meat quality. J. Poult. Meat Sci., 25: 217-230.
Williams, P., V. Droulez. And G. Levy. 2007. Nutrient composition of Australian red meat. Food Aust ; 64(4), 113-119.
Young, OA., DA. Frost, J. West and TJ. Bragging. 2001. Analytical Method. In: Meat Science and Applications. Hui et al edition. Marcel Dekker, Inc, USA. PP. 104-117.
Zaujec, k., J. Mojto and M. Gondekova. 2012. Comparision of Meat Quality in Bulls and Cows. J. of Micr, Biotech. And Food Sci. 1:1098-1108.
Zhang, Y. Y., L. S. Zan, H. B. Wang, Y. P. Xin, C. M. Adoligbe and J. A.Ujan. 2010. Effect of sex on meat quality characteristics of Qinchuan cattle. African J. of Biotech. Vol. 9 (28): 4504-4509.
