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Pre-rigor beef quality assessment of Bali cattle subjected to different finishing systems in Malaysia

The study was carried out in an attempt to assess meat quality of Bali cattle finished in 3 different systems. Twenty one bulls were selected from an existing herd under an oil palm plantation and randomly assigned to 120 days of feeding in; Integration-INT (n = 8), basal energy Feedlot-F (n = 6) an...

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Main Authors: Leslie, Daphne Elena, Leo, Teik Kee, Loo, Shu San, Aghwan, Zeiad Amjad Abdulrazzak, Alimon, Abdul Razak, Panandam, Jothi Malar, Karsani, Saiful Anuar, Sazili, Awis Qurni
Format: Article
Language:English
Published: Medwell Journals 2012
Online Access:http://psasir.upm.edu.my/id/eprint/25933/1/Pre.pdf
http://psasir.upm.edu.my/id/eprint/25933/
http://www.medwelljournals.com/abstract/?doi=javaa.2012.3766.3771
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spelling my.upm.eprints.259332019-10-11T06:57:36Z http://psasir.upm.edu.my/id/eprint/25933/ Pre-rigor beef quality assessment of Bali cattle subjected to different finishing systems in Malaysia Leslie, Daphne Elena Leo, Teik Kee Loo, Shu San Aghwan, Zeiad Amjad Abdulrazzak Alimon, Abdul Razak Panandam, Jothi Malar Karsani, Saiful Anuar Sazili, Awis Qurni The study was carried out in an attempt to assess meat quality of Bali cattle finished in 3 different systems. Twenty one bulls were selected from an existing herd under an oil palm plantation and randomly assigned to 120 days of feeding in; Integration-INT (n = 8), basal energy Feedlot-F (n = 6) and high energy Feedlot-FB (n = 7) System. All animals were humanely slaughtered at a commercial abattoir. Samples of Longissimus Dorsi (LD), Supra Spinatus (SS) and Semi Membranosus (SM) muscles were collected and prepared accordingly for the determinations of pH, cooking loss, shear force and color (L* and a*) values. The animals finished on Integration (TNT) demonstrated higher L* values (p<0.05) in SS muscle and lower L* values (p<0.05)inbothLD and SM muscles. Lower cooking losses (p<0.05) were observed in LD and SM muscles from the INT group. However, there was no difference in pH, a* (redness) and shear force values among the treatments and these were consistently shown in all three muscles. The results from this study demonstrate the influence of finishing system on Bali cattle meat quality. Medwell Journals 2012 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/25933/1/Pre.pdf Leslie, Daphne Elena and Leo, Teik Kee and Loo, Shu San and Aghwan, Zeiad Amjad Abdulrazzak and Alimon, Abdul Razak and Panandam, Jothi Malar and Karsani, Saiful Anuar and Sazili, Awis Qurni (2012) Pre-rigor beef quality assessment of Bali cattle subjected to different finishing systems in Malaysia. Journal of Animal and Veterinary Advances, 11 (20). pp. 3766-3771. ISSN 1680-5593; ESSN: 1993-601X http://www.medwelljournals.com/abstract/?doi=javaa.2012.3766.3771 10.3923/javaa.2012.3766.3771
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description The study was carried out in an attempt to assess meat quality of Bali cattle finished in 3 different systems. Twenty one bulls were selected from an existing herd under an oil palm plantation and randomly assigned to 120 days of feeding in; Integration-INT (n = 8), basal energy Feedlot-F (n = 6) and high energy Feedlot-FB (n = 7) System. All animals were humanely slaughtered at a commercial abattoir. Samples of Longissimus Dorsi (LD), Supra Spinatus (SS) and Semi Membranosus (SM) muscles were collected and prepared accordingly for the determinations of pH, cooking loss, shear force and color (L* and a*) values. The animals finished on Integration (TNT) demonstrated higher L* values (p<0.05) in SS muscle and lower L* values (p<0.05)inbothLD and SM muscles. Lower cooking losses (p<0.05) were observed in LD and SM muscles from the INT group. However, there was no difference in pH, a* (redness) and shear force values among the treatments and these were consistently shown in all three muscles. The results from this study demonstrate the influence of finishing system on Bali cattle meat quality.
format Article
author Leslie, Daphne Elena
Leo, Teik Kee
Loo, Shu San
Aghwan, Zeiad Amjad Abdulrazzak
Alimon, Abdul Razak
Panandam, Jothi Malar
Karsani, Saiful Anuar
Sazili, Awis Qurni
spellingShingle Leslie, Daphne Elena
Leo, Teik Kee
Loo, Shu San
Aghwan, Zeiad Amjad Abdulrazzak
Alimon, Abdul Razak
Panandam, Jothi Malar
Karsani, Saiful Anuar
Sazili, Awis Qurni
Pre-rigor beef quality assessment of Bali cattle subjected to different finishing systems in Malaysia
author_facet Leslie, Daphne Elena
Leo, Teik Kee
Loo, Shu San
Aghwan, Zeiad Amjad Abdulrazzak
Alimon, Abdul Razak
Panandam, Jothi Malar
Karsani, Saiful Anuar
Sazili, Awis Qurni
author_sort Leslie, Daphne Elena
title Pre-rigor beef quality assessment of Bali cattle subjected to different finishing systems in Malaysia
title_short Pre-rigor beef quality assessment of Bali cattle subjected to different finishing systems in Malaysia
title_full Pre-rigor beef quality assessment of Bali cattle subjected to different finishing systems in Malaysia
title_fullStr Pre-rigor beef quality assessment of Bali cattle subjected to different finishing systems in Malaysia
title_full_unstemmed Pre-rigor beef quality assessment of Bali cattle subjected to different finishing systems in Malaysia
title_sort pre-rigor beef quality assessment of bali cattle subjected to different finishing systems in malaysia
publisher Medwell Journals
publishDate 2012
url http://psasir.upm.edu.my/id/eprint/25933/1/Pre.pdf
http://psasir.upm.edu.my/id/eprint/25933/
http://www.medwelljournals.com/abstract/?doi=javaa.2012.3766.3771
_version_ 1648738099998490624
score 13.211869

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