Assessment of the sensory quality and shelf stability of selected Horro beef muscles in Ethiopia

cg.contactabdisayadata@yahoo.comen_US
cg.contributor.centerInternational Center for Agricultural Research in the Dry Areas - ICARDAen_US
cg.contributor.centerInternational Livestock Research Institute - ILRIen_US
cg.contributor.centerGeorg-August-Universitat Gottingen - Uni-Goettingenen_US
cg.contributor.centerUniversity of Veterinary Medicine, Institute of Food Quality and Food Safety - TIHo Hannover - IFQ&FSen_US
cg.contributor.centerBingen Technical University of Applied Sciences, Faculty of Life Sciences - TH Bingen - FoLSen_US
cg.contributor.funderInternational Center for Agricultural Research in the Dry Areas - ICARDAen_US
cg.contributor.projectCommunication and Documentation Information Services (CODIS)en_US
cg.contributor.project-lead-instituteInternational Center for Agricultural Research in the Dry Areas - ICARDAen_US
cg.coverage.countryETen_US
cg.coverage.regionEastern Africaen_US
cg.date.embargo-end-dateTimelessen_US
cg.identifier.doihttps://dx.doi.org/10.1016/j.meatsci.2009.04.008en_US
cg.isijournalISI Journalen_US
cg.issn0309-1740en_US
cg.issue1en_US
cg.journalMeat Scienceen_US
cg.subject.agrovocmeat qualityen_US
cg.volume83en_US
dc.contributorWerner, Carstenen_US
dc.contributorTibbo, Markosen_US
dc.contributorWollny, Clemensen_US
dc.contributorWicke, Michaelen_US
dc.creatorYadata, Meleseen_US
dc.date.accessioned2021-01-14T22:14:42Z
dc.date.available2021-01-14T22:14:42Z
dc.description.abstractThe 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.formatPDFen_US
dc.identifierhttps://mel.cgiar.org/dspace/limiteden_US
dc.identifier.citationMelese 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.statusTimeless limited accessen_US
dc.identifier.urihttps://hdl.handle.net/20.500.11766/12360
dc.languageenen_US
dc.publisherElsevier (12 months)en_US
dc.sourceMeat Science;83,(2009) Pagination 113-119en_US
dc.subjecthorro beefen_US
dc.subjectshelf stabilityen_US
dc.subjectethiopian consumer preferenceen_US
dc.titleAssessment of the sensory quality and shelf stability of selected Horro beef muscles in Ethiopiaen_US
dc.typeJournal Articleen_US
dcterms.available2009-04-18en_US
dcterms.extent113-119en_US
dcterms.issued2009-09-01en_US
mel.impact-factor3.644en_US

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