Ilavarasan, RRobinson, J.J AbrahamAppa Rao, VTANUVAS2019-11-282019-11-282016http://krishikosh.egranth.ac.in/handle/1/5810136327TNV_JEBS_2016_30(1)185-187The 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.enVeterinary ScienceArticle