Physical Properties, Chemical Composition and Sensory Evaluation of Psoas major Muscle of Baggara Bulls

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 VII 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. VIII ‫‪consumer preference. However, more research studies are required on this‬‬ ‫‪type of cattle at higher live weights (> 400 kg) to elucidate possible effects‬‬