Abstract:
In this study Psoas major muscle from thirty Baggara bulls (Nyalawai
type, about 2.5 years old) grouped into experimental group of 200, 300 and
400 kg live weight were, used to study the physical properties, chemical
composition and sensory evaluation of M. Psoas major. According to the
program of Animal Production Research Center the bulls were fed ad
libitum on a concentrate molasses diet and sorghum straw at the rate of 80
and 20% for the two diet fractions, respectively.
Chemical compositions, some physical and sensory evaluation of
muscle were investigated. Analysis of variance and chi-square (X2) were
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conducted to examine meat physical, chemical composition and muscle
sensory evaluation.
Moisture content, in muscle, declined significantly (P<0.001) with
increasing slaughter weight, while fat increased significantly (P<0.001). The
percentage of crude protein in the M. Psoas major did not change with
increasing slaughter weight. Ash percentage in M. Psoas major was
approximately constant at all slaughter weights.
The values of extractable sarcoplasmic and myofibrillar proteins
increased with increasing slaughter weight. Soluble non-protein nitrogen
percentages increased slightly with slaughter weight but the increase was not
significant between the slaughtered groups.
M. Psoas major (L*) and (a*) numerical values increased significantly
(P< 0.05) with the increase of slaughter weights. Water holding capacity
improved significantly (P< 0.001) from lightest slaughter weight (200kg) to
the heaviest slaughter weight (400kg). The cooking loss decreased
significantly (P< 0.001) with the increase in slaughter weight. Muscle pH
increased insignificantly (P> 0.05) with slaughter weight increase; it
increased from low (5.66) to moderate or high (5.68 and 5.69 respectively).
The slaughter groups (200, 300 and 400kg live weight) failed to show
any significant difference for the cooked M. Psoas major sample of the
Baggara bulls. Panelist in this study assigned high color and tenderness
scores for meat from the heavier weight groups. Flavor intensity (slightly
intense) (44.44%) of meat from medium weight bulls (300kg) was higher
than heavier weight group in this study. Juiciness was rated as very juicy
(66.67%) for slaughter weight 400kg.
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consumer preference. However, more research studies are required on this
type of cattle at higher live weights (> 400 kg) to elucidate possible effects
