Philippine E-Journals

CARCASS AND SENSORY CHARACTERISTICS OF DIFFERENT BREEDS OFBEEF CATTLE RAISED IN A RANCHING OPERATION

Marianito M. Doydora | Agapita J. Salces | Maria Cynthia R. Oliveros | Rodrigo B. Geromo | Ana Marie Christina V. Migrino | Joel A. Elumba

 

Abstract:

Twelve junior bulls with age ranging from 2 to 2.5 years raised under extensive grazing system with no concentrate supplementation from four breeds (Bali, Brahman, Philippine Native and Simbrah) were slaughtered from September 2012 to July 2013.  This study was conducted to evaluate and characterize breed differences in carcass characteristics and sensory quality of beef. The experiment was conducted with three replications per treatment using a completely randomized design. Standard slaughter procedures were followed. The beef forequarters and hindquarters were cut into standard wholesale cuts following the modified USDA procedure. Ten (10) experienced panelists participated during the sensory evaluation of broiled beef samples. Average slaughter weight of the four cattle breeds ranged from 208.9 to 262.0 kg. There were no significant differences in the dressing percentage, lean-fat-bone yield, loin-eye area and percent slaughter by-product of the four cattle breeds. Simbrah had longer (P<0.05) carcass whereas the shortest was obtained in the Philippine Native. Wholesale cut yield based on live weight did not differ significantly among breeds except for the chuck and the brisket. For the sensory quality, flavor, aroma and juiciness scores of beef from the four different breeds did not differ significantly. Tenderness score and general acceptability was higher in beef from Philippine native (P<0.05) than the other breeds. In conclusion, Philippine Native cattle grown under extensive grazing system until 2 to 2.5 years of age compares well with Bali, Brahman and Simbrah in terms of carcass yield and wholesale cut yield. Beef from Philippine native has a higher degree of tenderness and general acceptability based on sensory evaluation.