Online citations, reference lists, and bibliographies.

Evaluation Of Thigh Muscles Of 3 Breeds Of Cattle (White Fulani, Sokoto Gudali And Red Bororo)

Patience Olusola Fakolade, Oluwasegun Peter Aluko, J. O. Omiwole
Published 2018 · History
Cite This
Download PDF
Analyze on Scholarcy
Share
If different breeds or muscles of animal have same composition is a food for thought. Do muscles from animals eaten as food, have different chemical composition? This study evaluates composition of thigh muscles from three breeds of cattle and the different muscles in the thigh. Nine 1-year male cattle, comprising of 3 Sokoto Gudali (SG), 3 White Fulani (WF) and 3 Red Bororo (RB) breeds were reared semi-intensively, fed with concentrate and allowed to grazed for 10 weeks. Each breed thigh and their muscles {semi-membranous (SM), semi-tendinosis (ST), Gracilis (GR), Sartorius (S), Vastus Lateralis (VL), Tensor Fascia tatae (TL) and Biceps Femoris (BF)} were evaluated for proximate, minerals and palatability status, in a completely randomized design. Results of breeds, show that SG had highest significant (P<0.05) protein, magnesium, iron and phosphorus contents and lowest ether extract content. Out of all the muscles, SM had best proximate composition while VL had best mineral composition than other muscles significantly evaluated. Physico-chemical analysis showed that cooking loss was lowest (P<0.05) for SG (32.68%) than WF (39.61%) and RB (35.15%). For muscles, ST, BF, SM and GR had highest significant (P<0.05) water holding capacity values of 62.72, 55.46, 57.65 and 52.34%, respectively than 39.76 (VL), 42.19 (S) and 42.90% (TL). With regards to palatability scores for breeds, panelists scored SG highest (P<0.05) than WF and RB. For muscle, SM was scored best (P<0.05) with highest significant values for flavor, tenderness, texture and overall acceptability. SG appeared best in all the breeds evaluated, while SM did well in proximate, VL and ST in minerals, SM in physico-chemical and palatability status.   Key words: Breeds of cattle, Red Bororo, Sokoto Gudali, thigh muscles, White Fulani.
This paper references
Carcass quality of several european cattle breeds:preliminary results
Carlos Sañudo (2004)
10.17221/297/2011-CJFS
Effect of marination on the thermodynamic properties of chicken muscle proteins studied by DSC.
Jolanta Tomaszewska-Gras (2018)
Physical and chemical properties of selected beef muscle infused with a phosphate and lactate blend . South African
A Listrat (2012)
10.1016/j.jfoodeng.2005.06.032
Feasibility of water immersion cooking of beef joints: Effect on product quality and yield
Liana Drummond (2006)
10.2527/jas.2011-4415
Quantifying the aging response and nutrient composition for muscles of the beef round.
Cynthia Dixon (2012)
Composition of meat; water, carbohydrate, minerals and vitamins; A project of the American Meat Science Association
(2012)
How structure and composition Muscle influences meat and flesh quantity
A Listrat (2016)
Physical and sensory characteristics of organic traditional smoked meat for beef and camel meat
PO Fakolade (2011)
Composition of meat; water, carbohydrate, minerals and vitamins; A project of the American Meat Science Association, June 08, 2017
The Meat We Eat.com (2017)
Physico-Chemical and Palatability analysis of grilled and boiled meat from broilers fed varying levels of honey in their diet during dry season
PO Fakolade (2016)
10.1016/j.meatsci.2004.07.017
Meat as a component of a healthy diet - are there any risks or benefits if meat is avoided in the diet?
H-K Biesalski (2005)
USDA Nutrient Database for Standard Reference, Release 15. •3 oz. beef, composite of trimmed retail cuts, separable lean only
(2002)
Proximate composition and economic values of four common sources of animal protein in South-western Nigeria
Olawamiwa Reuben Adeniyi (2011)
10.1021/ac50052a726
Official methods of analysis
Kenneth Helrick (1990)
10.1016/0309-1740(91)90021-H
Carcass composition and meat quality of Chinese purebred and European × Chinese crossbred pigs.
Akinobu Suzuki (1991)
10.4314/SAJAS.V42I4.1
Physical and chemical properties of selected beef muscles infused with a phosphate and lactate blend
Louwrens Christiaan Hoffman (2012)



This paper is referenced by
Semantic Scholar Logo Some data provided by SemanticScholar