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Sensory evaluation and its relationship to physical meat quality attributes of beef from Nguni and Bonsmara steers raised on natural pasture

Published online by Cambridge University Press:  01 November 2008

V. Muchenje ,
K. Dzama ,
M. Chimonyo ,
P. E. Strydom ,
A. Hugo  and
J. G. Raats
V. Muchenje
Affiliation:
Department of Livestock and Pasture Science, University of Fort Hare, P. Bag X1314, Alice 5700, Republic of South Africa
K. Dzama
Affiliation:
Department of Animal Sciences, Stellenbosch University, P. Bag X1, Matieland 7602, Republic of South Africa
M. Chimonyo*
Affiliation:
Department of Livestock and Pasture Science, University of Fort Hare, P. Bag X1314, Alice 5700, Republic of South Africa
P. E. Strydom
Affiliation:
Meat Industry Centre, Department of Nutrition and Food Science, Agricultural Research Council, Private Bag X2, Irene, 0062, Republic of South Africa
A. Hugo
Affiliation:
Department of Microbial, Biochemical and Food Biotechnology, University of Free State, P.O. Box 339 Bloemfontein, 9300, Republic of South Africa
J. G. Raats
Affiliation:
Department of Livestock and Pasture Science, University of Fort Hare, P. Bag X1314, Alice 5700, Republic of South Africa
*
E-mail: mchimonyo@ufh.ac.za
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Abstract

The current study compared sensory characteristics and their relationships with physical meat characteristics of beef from Nguni and Bonsmara steers. Nguni beef was more (P < 0.05) tender than Bonsmara beef after ageing for 2 and 21 days, and had higher (P < 0.05) intramuscular fat (IMF; 1.12%) than Bonsmara beef (1.07%). Nguni beef had higher (P < 0.05) sensory scores than Bonsmara beef after ageing for 2 days. There were no (P > 0.05) relationships between IMF and sensory characteristics. Aroma intensity, impression on juiciness and tenderness-related scores were affected (P < 0.05) by pH. There were significant (P < 0.05) correlations between most physical meat characteristics and sensory characteristics. Nguni beef had better sensory scores than Bonsmara beef for beef aged for 2 days. While most physical meat characteristics were correlated to sensory scores, all sensory scores were not significantly correlated to IMF.

Keywords

African breedscorrelationsflavourjuicinesstenderness
Type
Full Paper
Information
animal , Volume 2 , Issue 11 , November 2008 , pp. 1700 - 1706
Copyright
Copyright © The Animal Consortium 2008

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