Assessment of beef production from Brahman x Thai native and Charolais x Thai native crossbred bulls slaughtered at different weights. II: Meat quality

• Published in: Meat science Vol. 85; no. 1; pp. 196 - 200
• Main Authors: WARITTHITHAM, A, LAMBERTZ, C, LANGHOLZ, H.-J, WICKE, M, GAULY, M
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier 01.05.2010
• Subjects: Animals; Biological and medical sciences; Cattle; Color; Fats - analysis; Food industries; Fundamental and applied biological sciences. Psychology; Genotype; Hybridization, Genetic; Male; Meat - analysis; Meat - standards; Meat and meat product industries; Muscle Fibers, Skeletal; Muscle, Skeletal - chemistry; Sensation; Stress, Mechanical; Cattle; Quality; Production; Meat product; Brahman; Beef; Slaughter weight; Slaughter; Charolais; Meat quality
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2009.12.025

The objective was to assess meat quality of Brahman x Thai native (BRA) and Charolais x Thai native (CHA) crossbred bulls. In total 34 BRA and 34 CHA under practical farm conditions were randomly assigned for slaughter at 500, 550 and 600 kg live weight, respectively. Longissimus dorsi muscle was taken for meat quality and sensory evaluations. CHA meat had higher intramuscular fat, exhibited higher marbling scores and relatively better colour than BRA meat. Although muscle fiber area was similar for both genotypes, shear force values were higher for CHA meat. Water holding capacity was better for CHA meat shown by lower 7-day ageing, thawing and grilling losses. However, the sensory evaluation ratings were similar for both genotypes. Increasing slaughter weight from 500 kg up to 600 kg had no significant effect on meat quality. In conclusion, meat quality of CHA was superior to BRA.