PERFORMANCE OF THE PHYSICAL MEAT QUALITY ON YOUNG AND MATURE ONGOLE CROSS ACCORDING TO THE KINDS OF MUSCLES

Abstract

The experiment was conducted to study the efi‘ects of kinds of muscles and the
age of bull on the performance of physical and nutritional meat quality of male
Ongole Cross. The meat samples were Longissimus dorsi (LD; short loin meat),
Biceps femoris (BF; silverside meat), Triceps brachii (TB; chuck meat) and
Pectoralis profundus (PP; brisket point end meat), prepared from the right side
carcass of young and mature bull, 5 slices each, based on AMLC method (1993) in
Kodya Yogyakarta Abattoir. The meat physical qualities (meat colour, tenderness
and collagen contents) and nutritional Quality (protein, fat and cholesterol contents)
were analysed at the laboratory of Faculty of Animal Husbandry, Gadjah Mada
University. The collected data were analysed using Randomised Completely Design
and followed by testing the significant means using Multiple Range Duncan Test.
The results indicated that the kinds of muscles had significant effect (P<0.05) on
tenderness, collagen, protein and cholesterol contents but had no significant effect
(P<0.05) on colour, fat and cholesterol contents of the meat with TB and LD
muscles. Protein contents of meat with BF and PP were significant (P<0.05) so do
the collagen contents of meat with TB and LD muscles. Tendemess, cholesterol and
collagen content on LD muscles were lower than those of BF and TB muscles. Fat
content of meat with LD, BF, TB and PP muscles were significant. The meat colour
of BF and TB muscles were darker than that of PP and LD. In conclusion, the meat
of LD muscle was more tender and attractive than the other muscles. The LD muscle
was relatively better than BF, TB and PP muscles. The collagen content of each
muscle was: LD 0.74 %, PP 1.07 %, BF 1.2 % and TB 1.37 %. The cholesterol
contents of: LD (55.77 mg/100 gram), BF (59.49 mg/l00gram), PP (60.12
mg/l00gram) and TB (62.05 mg/gram).