Assessment of the sensory quality and shelf stability of selected Horro beef muscles in Ethiopia
cg.contact | abdisayadata@yahoo.com | en_US |
cg.contributor.center | International Center for Agricultural Research in the Dry Areas - ICARDA | en_US |
cg.contributor.center | International Livestock Research Institute - ILRI | en_US |
cg.contributor.center | Georg-August-Universitat Gottingen - Uni-Goettingen | en_US |
cg.contributor.center | University of Veterinary Medicine, Institute of Food Quality and Food Safety - TIHo Hannover - IFQ&FS | en_US |
cg.contributor.center | Bingen Technical University of Applied Sciences, Faculty of Life Sciences - TH Bingen - FoLS | en_US |
cg.contributor.funder | International Center for Agricultural Research in the Dry Areas - ICARDA | en_US |
cg.contributor.project | Communication and Documentation Information Services (CODIS) | en_US |
cg.contributor.project-lead-institute | International Center for Agricultural Research in the Dry Areas - ICARDA | en_US |
cg.coverage.country | ET | en_US |
cg.coverage.region | Eastern Africa | en_US |
cg.date.embargo-end-date | Timeless | en_US |
cg.identifier.doi | https://dx.doi.org/10.1016/j.meatsci.2009.04.008 | en_US |
cg.isijournal | ISI Journal | en_US |
cg.issn | 0309-1740 | en_US |
cg.issue | 1 | en_US |
cg.journal | Meat Science | en_US |
cg.subject.agrovoc | meat quality | en_US |
cg.volume | 83 | en_US |
dc.contributor | Werner, Carsten | en_US |
dc.contributor | Tibbo, Markos | en_US |
dc.contributor | Wollny, Clemens | en_US |
dc.contributor | Wicke, Michael | en_US |
dc.creator | Yadata, Melese | en_US |
dc.date.accessioned | 2021-01-14T22:14:42Z | |
dc.date.available | 2021-01-14T22:14:42Z | |
dc.description.abstract | The objective of this work was to assess sensory quality and retail life of Horro beef muscles in Ethiopia. Six muscles: M. rhomboideus (RM), M. infraspinatus (IS), M. longissimus lumborum (LL), M. semimembranosus (SM), M. biceps femoris (BF) and M. rectus femoris (RF) were considered. Sensory quality of the muscles was rated by a 9-member trained panel for palatability, tenderness, juiciness, amount of connective tissue (ACT), lean color and surface discoloration and measured by Warner--Bratzler Shear Force (WBSF). Retail life of the six muscles were evaluated for CIE 1976 L*a*b* color values across 6 days. Significant differences (p < 0.05) between muscles for all sensory attributes and WBSF were found. Significant L*a*b* color values of muscles and USDA quality grades by retail life were found (p < 0.05). Significant correlations (p < 0.05 or p < 0.01) of key parameters were also identified. | en_US |
dc.format | en_US | |
dc.identifier | https://mel.cgiar.org/dspace/limited | en_US |
dc.identifier.citation | Melese Yadata, Carsten Werner, Markos Tibbo, Clemens Wollny, Michael Wicke. (1/9/2009). Assessment of the sensory quality and shelf stability of selected Horro beef muscles in Ethiopia. Meat Science, 83 (1), pp. 113-119. | en_US |
dc.identifier.status | Timeless limited access | en_US |
dc.identifier.uri | https://hdl.handle.net/20.500.11766/12360 | |
dc.language | en | en_US |
dc.publisher | Elsevier (12 months) | en_US |
dc.source | Meat Science;83,(2009) Pagination 113-119 | en_US |
dc.subject | horro beef | en_US |
dc.subject | shelf stability | en_US |
dc.subject | ethiopian consumer preference | en_US |
dc.title | Assessment of the sensory quality and shelf stability of selected Horro beef muscles in Ethiopia | en_US |
dc.type | Journal Article | en_US |
dcterms.available | 2009-04-18 | en_US |
dcterms.extent | 113-119 | en_US |
dcterms.issued | 2009-09-01 | en_US |
mel.impact-factor | 3.644 | en_US |