Slaughter traits and meat quality characteristics of five strains of Tanzania shorthorn zebu
| dc.contributor.author | Baruani, J. M | |
| dc.date.accessioned | 2021-07-08T18:31:41Z | |
| dc.date.available | 2021-07-08T18:31:41Z | |
| dc.date.issued | 2020 | |
| dc.description | Masters Thesis | en_US |
| dc.description.abstract | A study was carried out to assess the suitability of five strains of Tanzania Shorthorn Zebu (TSZ) for production of quality meat. It involved assessing requirements for quality beef by the niche market followed by assessing the potential of five strains of TSZ to produce quality beef. A survey was carried out in Dar es Salaam (January and February 2019) to assess beef quality attributes required by the niche market. A total of 135 respondents (beef processors, retailers and consumers) were included. The potential of TSZ strains namely Iringa Red (IR), Gogo (GG), Mbulu (MB), Maasai (MS) and Singida White (SW) to produce quality beef was also assessed. A total of 50 animals aged 3-4 years were sampled from slaughter slabs in five districts. Slaughter traits, physicochemical properties and the response to post-mortem ageing were studied. Freshness, slight intramuscular fat (IMF), medium subcutaneous fat (SCF) and medium tenderness were the quality attributes preferred by retailers and consumers while the maturity of the animal, hygiene, safety and freshness were preferred by processors. The results showed overall means for heart girth (HG), estimated slaughter weight (ESW), empty body weight (EBW), hot carcass weight (HCW) and dressing percentage (DP) were 138.1cm, 201.4 kg, 171.4 kg, 101.4 kg and 50.6%, respectively. IR strain had the highest carcass measurement values while MB had the lowest. Non-significant effects of strain on muscle % and fat % of 6th rib dissection were observed. Overall moisture content (MC) of Longismuss thoracis (LT) muscle was 72.53%, dry matter (DM) was 27.47%, ash was 4.56%, crude protein (CP) was 22.83% and ether extract (EE) was 4.77% while mean ultimate pH was 5.64. The colour change was significant for strains and ageing time. The drip loss and cooking loss were influenced by ageing, their values decreased with ageing time. Tenderness was lower for SW and higher for IR with the average of 62.35 N and it was decreased with ageing time. | en_US |
| dc.description.sponsorship | BSU III Project | en_US |
| dc.identifier.uri | https://www.suaire.sua.ac.tz/handle/123456789/3688 | |
| dc.language.iso | en | en_US |
| dc.publisher | Sokoine University of Agriculture | en_US |
| dc.subject | Slaughter traits | en_US |
| dc.subject | Tanzania | en_US |
| dc.subject | Ageing | en_US |
| dc.subject | Beef quality | en_US |
| dc.subject | Consumers requirements | en_US |
| dc.subject | Zebu | en_US |
| dc.title | Slaughter traits and meat quality characteristics of five strains of Tanzania shorthorn zebu | en_US |
| dc.type | Thesis | en_US |