Assessment of the sensory quality and shelf stability of selected Horro beef muscles in Ethiopia |
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| Authors: | Melese Abdisa Yadata Carsten Werner Markos Tibbo Clemens B.A. Wollny Michael Wicke |
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| Affiliation: | 1. Institute of Animal Breeding and Genetics, George August University of Goettingen, Albrecht Thaer Weg 3, 37075 Goettingen, Germany;2. International Livestock Research Institute, P.O. Box 5689, Addis Ababa, Ethiopia;3. Institute of Food Quality and Safety, University of Veterinary Medicine, Bischofsholer Damm 15, 30173 Hanover, Germany;4. International Centre for Agricultural Research in the Dry Areas (ICARDA), P.O. Box 5466, Aleppo, Syria;5. Faculty of Life Sciences and Engineering, University of Applied Sciences, Berlinstrasse 109, 55411 Bingen, Germany |
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| Abstract: | 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. |
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| Keywords: | Horro beef Meat quality Shelf stability Ethiopian consumer preference |
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