Effect Of Age And Wholesale Cuts On The Quality Of Indigenous Sheep Carcass

Authors

  • MA Hamid Department of Animal Science, Bangladesh Agricultural University, Mymensingh
  • S Akhter Department of Animal Science, Bangladesh Agricultural University, Mymensingh
  • SME Rahman Department of Animal Science, Bangladesh Agricultural University, Mymensingh
  • M Khan Department of Animal Science, Bangladesh Agricultural University, Mymensingh

DOI:

https://doi.org/10.3329/bjas.v37i1.9865

Keywords:

Sheep carcass, Wholesale cuts, Microbial status

Abstract

The study was conducted to investigate the nutritive value and microbial status of different wholesale cuts of sheep carcass. The meat sample was obtained from 3 sheep. The ages of sheep were approximately of 1, 2 and 3 years. The wholesale cuts were shoulder, rack, loin and leg of each sheep carcass. The pH, juiciness, chemical composition, total bacteria, coliform bacteria, yeast and mould were studied to assess the quality of meat. The range of pH value were 5.077 - 5.927. The value of juiciness was decreased with the age. The value of dry matter, ash, crude protein, ether extract, calcium and phosphorus content of all samples were ranged from 23.32-30.40%, 0.88-1.027%, 20.50-24.88%, 8.10-12.13%, 0.012-0.038% and 0.048-0.185% respectively. Statistical analysis indicated that the value of pH, juiciness, dry matter, crude protein, ether extract, calcium, phosphorus and yeast (log value) was highly significant (P< 0.01) due to age and cut. Chemical composition, such as dry matter, ash, ether extract and calcium of all the samples increased gradually with the age, except crude protein, which decreased gradually with the age. The phosphorus content of the sample did not differ significantly due to age and cuts. The value of ash content was less significant (P<0.05) due to different cuts but highly significant (P<0.01) due to age. The range of total bacteria and coliform bacteria was 4.210-4.787 and 2.38-3.637/g of sample respectively. The range of yeast was 1.297-2.777/g of sample. Different meat cuts and ages did not show significant difference on total bacteria and coliform bacteria but in case of yeast, the value was highly significant (P<0.01) for the ages and cuts. Nutrient content of mutton varies due to different wholesale cuts as well as age.

DOI: http://dx.doi.org/10.3329/bjas.v37i1.9865

BJAS 2008; 37(1): 32-38

Downloads

Download data is not yet available.
Abstract
775
PDF
627

Downloads

How to Cite

Hamid, M., Akhter, S., Rahman, S., & Khan, M. (2012). Effect Of Age And Wholesale Cuts On The Quality Of Indigenous Sheep Carcass. Bangladesh Journal of Animal Science, 37(1), 32–38. https://doi.org/10.3329/bjas.v37i1.9865

Issue

Section

Articles