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Comparison of carcass and meat characteristics of Brahman grade cattle ( Bos indicus ) and crossbred water buffalo ( Bubalus bubalis )
Author(s) -
LAPITAN Rosalina M.,
DEL BARRIO Arnel N.,
KATSUBE Osamu,
BANTOKUDA Tomomi,
ORDEN Edgar A.,
ROBLES Alberto Y.,
FUJIHARA Tsutomu,
CRUZ Libertado C.,
HOMMA Hideya,
KANAI Yukio
Publication year - 2007
Publication title -
animal science journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.606
H-Index - 38
eISSN - 1740-0929
pISSN - 1344-3941
DOI - 10.1111/j.1740-0929.2007.00480.x
Subject(s) - crossbreed , water buffalo , bubalus , marbled meat , brahman , zoology , murrah buffalo , biology , tenderness , veterinary medicine , carcass weight , body weight , breed , medicine , ecology , endocrinology
This study was conducted to determine and compare the live traits, carcass yield and the physical, chemical, processing and sensory properties of meat from 20 Brahman grade cattle (crossbred cattle) and crossbred water buffalo (Philippine carabao × Murrah, Bulgarian or Indian) with an average age and weight of 29 months and 434 kg, respectively. The animals were fed a similar diet for 180 days before slaughter. A survey was performed to establish consumer meat preference between the two species. Live weights before slaughter of the two species were found to be different ( P < 0.05) with the crossbred water buffalo showing higher bodyweight. However, the crossbred water buffalo had a lower ( P < 0.05) dressing yield based on hot carcass weight and chilled carcass weight. The lower dressing yield of crossbred water buffalo can be attributed to its higher ( P < 0.05) weights of edible and non‐edible slaughter by‐products. The chilled carcass yield of the forequarters and hindquarters from crossbred cattle and crossbred water buffalo were comparable when expressed as percent of live weight and chilled carcass weight. The estimated lean yield was higher in crossbred cattle than crossbred water buffalo. Crude protein, ash, fat, cholesterol, myofibrillar, sarcoplasmic and insoluble protein contents of the beef and carabao meat were all similar. Water holding capacity, pH, muscle fiber diameter, tenderness, firmness and marbling score in carabeef were all comparable to the beef. Redness was found to be higher ( P < 0.05) in carabeef than the beef as measured with a color meter. The consumer meat preference survey showed that 55.9% selected the beef while 44.1% preferred carabeef. The color and amount of fat on the outside of the beef sample were primary in buyer selection.