Quality of Cattle Meat and Its Compositional Constituents

Meat is the most valuable livestock product since it is one of the main sources of protein for human consumption. Meat quality can be evaluated according to the following parameters: pH, amount of lactic acid, volatile fatty acids, bounded water, solubility of proteins, color, and tenderness. The me...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Umer Seid Geletu, Munera Ahmednur Usmael, Yesihak Yusuf Mummed, Abdulmuen Mohammed Ibrahim
Formato:	article
Lenguaje:	EN
Publicado:	Hindawi Limited 2021
Materias:	Veterinary medicine SF600-1100
Acceso en línea:	https://doaj.org/article/8d27d04fac5d4641a2001b699754af8c
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:8d27d04fac5d4641a2001b699754af8c
record_format	dspace
spelling	oai:doaj.org-article:8d27d04fac5d4641a2001b699754af8c2021-11-29T00:56:12ZQuality of Cattle Meat and Its Compositional Constituents2042-004810.1155/2021/7340495https://doaj.org/article/8d27d04fac5d4641a2001b699754af8c2021-01-01T00:00:00Zhttp://dx.doi.org/10.1155/2021/7340495https://doaj.org/toc/2042-0048Meat is the most valuable livestock product since it is one of the main sources of protein for human consumption. Meat quality can be evaluated according to the following parameters: pH, amount of lactic acid, volatile fatty acids, bounded water, solubility of proteins, color, and tenderness. The meat composition and physical properties of muscles have been characterized for ensuring improved eating quality. Thus, the purpose of this paper was to review the major chemical compositional and physicochemical properties of meat and, at the same time, its quality attributes and factors that affect quality of meat. A number of structural features of meat as connective tissue, muscle fibers, and tendon that attaches the muscle to the bone are visible in joint meat examined through naked eyes. Water is quantitatively the most important component of meat comprising up to 75% of weight. Meat is also composed of amino acids, fatty acids, vitamins, minerals, and other important ingredients. Quality factors perceived by consumers are related to sensory attributes (e.g., color, tenderness, and flavor), nutritional properties (e.g., calories, vitamins’ content, and fatty acids’ profile), and appearance (e.g., exudation, marbling, and visible amount of fat). However, fresh meat quality can be defined instrumentally including composition, nutrients, color, water-holding capacity, tenderness, functionality, flavors, spoilage, and contamination. Visual inspection based on sensory quality attributes and different chemical methods are used to analyze meat quality. Other methods such as computer vision and imaging spectroscopy, gas chromatographic analysis, near-infrared technology, dual-energy X-ray absorptiometry, and computerized tomography scanning are also used in the meat industry. So, the aim of the present review is to review quality characteristics of cattle meat and its composition constituents.Umer Seid GeletuMunera Ahmednur UsmaelYesihak Yusuf MummedAbdulmuen Mohammed IbrahimHindawi LimitedarticleVeterinary medicineSF600-1100ENVeterinary Medicine International, Vol 2021 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Veterinary medicine SF600-1100
spellingShingle	Veterinary medicine SF600-1100 Umer Seid Geletu Munera Ahmednur Usmael Yesihak Yusuf Mummed Abdulmuen Mohammed Ibrahim Quality of Cattle Meat and Its Compositional Constituents
description	Meat is the most valuable livestock product since it is one of the main sources of protein for human consumption. Meat quality can be evaluated according to the following parameters: pH, amount of lactic acid, volatile fatty acids, bounded water, solubility of proteins, color, and tenderness. The meat composition and physical properties of muscles have been characterized for ensuring improved eating quality. Thus, the purpose of this paper was to review the major chemical compositional and physicochemical properties of meat and, at the same time, its quality attributes and factors that affect quality of meat. A number of structural features of meat as connective tissue, muscle fibers, and tendon that attaches the muscle to the bone are visible in joint meat examined through naked eyes. Water is quantitatively the most important component of meat comprising up to 75% of weight. Meat is also composed of amino acids, fatty acids, vitamins, minerals, and other important ingredients. Quality factors perceived by consumers are related to sensory attributes (e.g., color, tenderness, and flavor), nutritional properties (e.g., calories, vitamins’ content, and fatty acids’ profile), and appearance (e.g., exudation, marbling, and visible amount of fat). However, fresh meat quality can be defined instrumentally including composition, nutrients, color, water-holding capacity, tenderness, functionality, flavors, spoilage, and contamination. Visual inspection based on sensory quality attributes and different chemical methods are used to analyze meat quality. Other methods such as computer vision and imaging spectroscopy, gas chromatographic analysis, near-infrared technology, dual-energy X-ray absorptiometry, and computerized tomography scanning are also used in the meat industry. So, the aim of the present review is to review quality characteristics of cattle meat and its composition constituents.
format	article
author	Umer Seid Geletu Munera Ahmednur Usmael Yesihak Yusuf Mummed Abdulmuen Mohammed Ibrahim
author_facet	Umer Seid Geletu Munera Ahmednur Usmael Yesihak Yusuf Mummed Abdulmuen Mohammed Ibrahim
author_sort	Umer Seid Geletu
title	Quality of Cattle Meat and Its Compositional Constituents
title_short	Quality of Cattle Meat and Its Compositional Constituents
title_full	Quality of Cattle Meat and Its Compositional Constituents
title_fullStr	Quality of Cattle Meat and Its Compositional Constituents
title_full_unstemmed	Quality of Cattle Meat and Its Compositional Constituents
title_sort	quality of cattle meat and its compositional constituents
publisher	Hindawi Limited
publishDate	2021
url	https://doaj.org/article/8d27d04fac5d4641a2001b699754af8c
work_keys_str_mv	AT umerseidgeletu qualityofcattlemeatanditscompositionalconstituents AT muneraahmednurusmael qualityofcattlemeatanditscompositionalconstituents AT yesihakyusufmummed qualityofcattlemeatanditscompositionalconstituents AT abdulmuenmohammedibrahim qualityofcattlemeatanditscompositionalconstituents
_version_	1718407719174537216

Quality of Cattle Meat and Its Compositional Constituents

Ejemplares similares