Comparison of shear force tenderness, drip and cooking loss, and ultimate muscle pH of the loin muscle among grass-fed steers of four major beef crosses slaughtered in Namibia

Simple item page
dc.contributor.authorStrydom, P.en_ZA
dc.contributor.authorLuhl, J.en_ZA
dc.contributor.authorKahl, C.en_ZA
dc.contributor.authorHoffman, L. C.en_ZA
dc.date.accessioned2017-11-09T14:12:03Z
dc.date.available2017-11-09T14:12:03Z
dc.date.issued2016
dc.descriptionCITATION: Strydom, P., et al. 2016. Comparison of shear force tenderness, drip and cooking loss, and ultimate muscle pH of the loin muscle among grass-fed steers of four major beef crosses slaughtered in Namibia. South African Journal of Animal Science, 46(4):348-359, doi:10.4314/sajas.v46i4.2.
dc.descriptionThe original publication is available at http://www.sasas.co.za
dc.description.abstractThe authors investigated the effects of breed (Brahman, Bonsmara, Simbrah and Simmental crosses) and post-mortem ageing on meat tenderness, purge, cooking loss and ultimate pH of the longissimus muscle under commercial production and slaughter conditions of the Namibian beef export industry. Fifty steers of each breed cross, at an average age of 2½ years and with an average subcutaneous fat cover of 2 mm over the 9th–10th thoracic vertebrae, were included in this study. The Brahman (BRX) differed significantly (P < 0.05) from all other breed crosses in all ageing treatments, recording higher Warner-Bratzler shear force values. The Bonsmara (BNX) steers showed the highest rate of tenderization and maintained this advantage up to day 30 post mortem. Purge and cooking loss increased initially and then tapered off over ageing time. BNX steers recorded the highest cooking lossen_ZA
dc.description.urihttp://www.sasas.co.za/comparison-shear-force-tenderness-drip-and-cooking-loss-and-ultimate-muscle-ph-loin-muscle-among
dc.description.versionPublisher's versionen_ZA
dc.format.extent12 pages : illustrationsen_ZA
dc.identifier.citationStrydom, P., et al. 2016. Comparison of shear force tenderness, drip and cooking loss, and ultimate muscle pH of the loin muscle among grass-fed steers of four major beef crosses slaughtered in Namibia. South African Journal of Animal Science, 46(4):348-359, doi:10.4314/sajas.v46i4.2
dc.identifier.issn0375-1589 (print)
dc.identifier.issn2221-4062 (online)
dc.identifier.otherdoi:10.4314/sajas.v46i4.2
dc.identifier.urihttp://hdl.handle.net/10019.1/102472
dc.language.isoen_ZAen_ZA
dc.publisherSouth African Society for Animal Scienceen_ZA
dc.rights.holderAuthor retains copyrighten_ZA
dc.subjectBeef export industry -- Namibiaen_ZA
dc.subjectAnimal breeding -- Namibiaen_ZA
dc.subjectMeat tendernessen_ZA
dc.subjectFree-range beef production -- Namibiaen_ZA
dc.titleComparison of shear force tenderness, drip and cooking loss, and ultimate muscle pH of the loin muscle among grass-fed steers of four major beef crosses slaughtered in Namibiaen_ZA
dc.typeArticleen_ZA
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
strydom_comparison_2016.pdf
Size:
272.33 KB
Format:
Adobe Portable Document Format
Description:
Download article
Download
License bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
license.txt
Size:
1.95 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
Research Articles (Animal Sciences)