Eating Quality of Beef from Arsi, Borana, and Harar Cattle Breed, Oromia National Regional State, Ethiopia

作     者：Timketa Dagne Tefera Yesihak Yusuf Mummed Mohammed Yusuf Kurtu Mengistu Urge Leta Travis Gene O’Quinn Jessie L. Vipham Timketa Dagne Tefera;Yesihak Yusuf Mummed;Mohammed Yusuf Kurtu;Mengistu Urge Leta;Travis Gene O’Quinn;Jessie L. Vipham

作者机构：Department of Animal Science College of Agriculture Oda Bultum University Chiro Ethiopia School of Animal and Range Sciences College of Agriculture and Environmental Sciences Haramaya University Dire Dawa Ethiopia Department of Animal Sciences and Industry Kansas State University Manhattan USA 

出 版 物：《Open Journal of Animal Sciences》 (动物科学期刊（英文）)

年 卷 期：2021年第11卷第2期

页      面：255-268页

学科分类：07[理学] 0701[理学-数学] 070101[理学-基础数学] 

主　　题：Beef Tenderness Juiciness Flavor Color 

摘      要：The objective of this study was to evaluate the eating qualities of Arsi, Borana, and Harar Cattle breeds in Ethiopia. A total of 39 bulls with age categories of -6, and 7-9 years were used for the study. The bulls were purchased from mixed crop-livestock systems (Arsi and Harar) and Ranch (Borana) and slaughtered to evaluate the eating quality. WBSF device was used to evaluate instrumental tenderness while sensory panel testing was used to evaluate sensory tenderness, juiciness and flavor. The color of the meat was evaluated using Hunter Lab Mini Scan EZ while water holding capacity was evaluated using filter papers. A complete randomized design was used for the study. Breed significantly affected (P0.0001) instrumental tenderness with beef from Harar and Boran bulls were very tender (18.55±5.34, 20.34 ±4.06N, respectively) while beef from Arsi bulls intermediate in tenderness (40.60± 0.51N). Beef from all age group of Harar and Boran breeds were