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Assessment of the sensory quality and shelf stability of selected Horro beef muscles in Ethiopia

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Title Assessment of the sensory quality and shelf stability of selected Horro beef muscles in Ethiopia
 
Creator Yadata, M.A.
Werner, C.
Tibbo, Markos
Wollny, C.B.A.
Wicke, M.
 
Subject MEAT
BEEF
 
Description Melese Abdisa Yadata and Markos Tibbo are ILRI authors
The objective of this work was to assess sensory quality and retail life of Horro beef muscles in Ethiopia. Six muscles: M. rhomboideus (RM), M. infraspinatus (IS), M. longissimus lumborum (LL), M. semimembranosus (SM), M. biceps femoris (BF) and M. rectus femoris (RF) were considered. Sensory quality of the muscles was rated by a 9-member trained panel for palatability, tenderness, juiciness, amount of connective tissue (ACT), lean color and surface discoloration and measured by Warner-Bratzler Shear Force (WBSF). Retail life of the six muscles were evaluated for CIE 1976 L*a*b* color values across 6 days. Significant differences (p < 0.05) between muscles for all sensory attributes and WBSF were found. Significant L*a*b* color values of muscles and USDA quality grades by retail life were found (p < 0.05). Significant correlations (p < 0.05 or p < 0.01) of key parameters were also identified.
 
Date 2010-01-13T10:52:15Z
2010-01-13T10:52:15Z
2009-09-12
 
Type Journal Article
 
Identifier Yadata, M.A.; Werner, C.; Tibbo, M.; Wollny, C.B.A.; Wicke, M. 2009. Assessment of the sensory quality and shelf stability of selected Horro beef muscles in Ethiopia. Meat Science. v. 83(1). p. 113-119.
https://hdl.handle.net/10568/391
 
Language en
 
Source Meat Science