Characterization of meat from three Indian native cattle breeds and cross-bred cows

DOI: 10.18805/ijar.B-3625    | Article Id: B-3625 | Page : 1113-1117
Citation :- Characterization of meat from three Indian native cattle breeds and cross-bred cows.Indian Journal Of Animal Research.2019.(53):1113-1117
S. Prajwal, V.N. Vasudevan, T. Sathu, A. Irshad, C. Sunanda, Kuleswan Pame, P. Gunasekaran and P. Poobal 
  prajwalnutan04@gmail.com
Address : Department of Livestock Products Technology,
College of Veterinary and Animal Sciences, Mannuthy, Thrissur-680 651, Kerala, India. 
Submitted Date : 4-05-2018
Accepted Date : 6-02-2019

Abstract

The current study was undertaken to evaluate various quality attributes of meat from three Indian native cattle breeds and cross-bred cows using Principal Component Analysis. Three muscles each from eight Vechur, Kasargod Dwarf, Gir and cross-bred cows of 10 years of age were utilized and analyzed for 13 variables such as physico-chemical and compositional attributes. The coefficients of variation of each parameter were in the range from 1.04 to 42.54 per cent. PCA transformed the variables into five principal components (PC), which explained about 75 per cent of total variability. PC1 was comprised of Warner-Bratzler shear force, collagen content, collagen solubility and sarcomere length. PC2 was characterized by a*, b*, cooking loss and fat content. Loading plots of the first two PCs revealed high correlation for objective measures of meat tenderness. In score plot, meat samples from cross-breds and native cattle breeds were organized into two distinct groups. 

Keywords

Cow Physico-chemical attributes Principal component analysis.

References

  1. AOAC. (2012). Meat and Meat Products. Official Methods of Analysis of Official Analytical Chemists. (15th ed.). Virginia: Association of Official Analytical Chemists Inc., 931-948pp.
  2. Boccard, R., Buchter, L., Casteels, E., Cosentino, E., Dransfield, E., Hood, D.E., Joseph, R. L., MacDougall, D.B., Rhodes, D.N., Schon, I., Tinbergen, B.J. and Touraille, C. (1981). Procedures for measuring meat quality characteristics in beef production experiments. Rpt. Working group in Commission of the European Communities (CEC) beef production research programme. Livestock Production Science, 8: 385-397.
  3. Davis, G.W., Dutson, T.R., Smith, G.C. and Carpenter, Z.L. (1980). Fragmentation procedure for bovine Longissimus muscle as an index of cooked steak tenderness. Journal of Food Science, 45: 880-884.
  4. Destefanis, G., Barge, M.T., Brugiapaglia, A. and Tassone, S. (2000). The use of principal component analysis (PCA) to characterize beef. Meat Science, 56: 255-259.
  5. Duntemann, J. (1989). Structured programming: Humpty Duntemann’s handy object-oriented glossary. Dr. Dobb’s Journal, 14: 132-141.
  6. Grau and Hamm. (1957). Uber das Wasser bindings Vermogen des Saugeteirmuskels. II. Mitteelung. Zeitschrift für Lebensmittel- Untersuchung und-Forschung, 105: 446-449. 
  7. Hill, F. (1996). The solubility of intramuscular collagen in meat animals of various ages. Journal of Food Science, 31: 161-165.
  8. Hostetler, R.L., Link, W.A., Landmann, W.A. and Fitzhugh, Jr. (1972). Effect of carcass suspension on sarcomere length and shear force of some major bovine muscles. Journal of Food Science, 37: 132-135.
  9. Iype, S. (2013). Vechur cattle-from extinction to sustainability. Animal Genetic Resources, 52: 105-110.
  10. Jeremiah, L.E. and Martin, A.H. (1977). Influence of sex within breed of five groups upon histological properties of bovine Longissimus dorsi muscle during post-mortem ageing. Canadian Journal of Animal Science, 57: 7.
  11. Johnson, R.A. and Wichern, D.W. (2009). Applied Multivariate Statistical Analysis. Prentice Hall International. INC., New Jersey
  12. Kopuzlu, S., Onenc, A., Bilgin, O.C. and Esenbuga, N. (2011). Determination of meat quality through principal components analysis. Journal of Animal Plant Science, 21: 51-156.
  13. NBAGR. (2016). National Bureau of Animal Genetic Resource. Dept. of Agriculture. Govt. of India. Available: http://www.nbagr.res.in/registeredbreed.html. [14 January. 2017]
  14. Naes, T., Baardseth, P., Helgesen, H. and Isaksson, T. (1996). Multivariate techniques in the analysis of meat quality. Meat Science, 43: S135-S149.
  15. O’Halloran, G.R., Troy, D.J. and Buckly, D.S. (1997). The relationship between early post-mortem pH and tenderisation of beef muscles. Meat Science, 45: 239-251.
  16. Prajwal, S., Vasudevan, V.N., Sathu, T., Irshad, A. and Sunanda, C. (2017). Characterization of Buffalo Meat Using Principal Component Analysis. International Journal of Livestock Research, 7(7): 251-260.
  17. Rajagopal, K. and Oommen, G.T. (2015). Myofibril fragmentation index as an immediate postmortem predictor of Buffalo meat tenderness. Journal of Food Processing Preservation, 39(6): 1166-1171. 
  18. Rhee, M.S., Wheeler, T.L., Shackelford, S.D. and Koohmaraie, M. (2004) Variation in palatability and biochemical traits within and among eleven beef muscles. Journal of Animal Science, 82: 534-550.
  19. Silva, J. A., Patarata, L. and Martins, C. (1999). Influence of ultimate pH on bovine meat tenderness during ageing. Meat Science, 52: 453-459. 
  20. Stegemann, H. and Stalder, K. (1967). Determination of hydroxyproline. Clinica Chimica Acta, 18: 267-273.
  21. Wheeler, T.L., Shackelford, S.D., Johnson L.P., Miller, M.F., Miller, R.K. and Koohmaraie, M. (1997). A comparison of Warner- Bratzler shear force assessment within and among institution. Journal of Animal Science, 75: 2423-2432.
  22. Whipple, G., Koohmaraie, M. Dikeman, M.E. and Crouse, J.D. (1990). Predicting beef-longissimus tenderness from various bio-chemical and histological muscle traits. Journal of Animal Science, 68: 4193-4199.

Global Footprints