INFLUENCE OF AGE ON MEAT QUALITY CHARACTERISTICS AND PROXIMATE COMPOSITION OF CATTLE MEAT OF TAMIL NADU
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Date
2016
Journal Title
Journal ISSN
Volume Title
Publisher
Indian Academy of Environmental Sciences
Abstract
The study was conducted to study the effect of age viz., young (12-18 months) and adult (above 3 years) on meat quality
characteristics and proximate composition of Kangayam cattle meat. The Longissimus dorsi muscle was collected from these
animals and the meat quality characteristics viz., pH, water holding capacity, muscle fibre diameter, myofibrillar fragmentation
index and instrumental colour and proximate composition viz., moisture, protein fat and total ash content of two different age
groups were studied. The results obtained in this study indicated that the meat of young cattle had higher water holding capacity,
myofibrillar fragmentation index, lightness (L*), yellowness (b*), moisture and lower fibre diameter and fat content than adult.
Based on the quality and nutritional composition it was concluded that meat of young animal (12-18 months) had superior meat
quality than the meat of adult animals.
Description
TNV_JEBS_2016_30(1)185-187
Keywords
Veterinary Science