INFLUENCE OF AGE ON MEAT QUALITY CHARACTERISTICS AND PROXIMATE COMPOSITION OF CATTLE MEAT OF TAMIL NADU

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dc.contributor.authorIlavarasan, R
dc.contributor.authorRobinson, J.J Abraham
dc.contributor.authorAppa Rao, V
dc.contributor.authorTANUVAS
dc.date.accessioned2019-11-28T07:07:42Z
dc.date.available2019-11-28T07:07:42Z
dc.date.issued2016
dc.descriptionTNV_JEBS_2016_30(1)185-187en_US
dc.description.abstractThe 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.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810136327
dc.keywordsMeat Quality, Proximate Composition, Cattle Meat,Tamil Naduen_US
dc.language.isoenen_US
dc.pages185-187en_US
dc.publisherIndian Academy of Environmental Sciencesen_US
dc.relation.ispartofseries;1
dc.subjectVeterinary Scienceen_US
dc.titleINFLUENCE OF AGE ON MEAT QUALITY CHARACTERISTICS AND PROXIMATE COMPOSITION OF CATTLE MEAT OF TAMIL NADUen_US
dc.title.alternativeJournal of Environmental Biological Sciencesen_US
dc.typeArticleen_US
dc.volume30en_US
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