Evaluation of Meat Quality of Finished Cattle

A study was carried out to evaluate meat quality profile of Highland bull fed on different types of concentrate feeds fed grass hay in Ethiopia. Meat samples from the longssimus dorsi (loin) muscle were taken in triplicate and frozen until use for proximate composition such as moisture, protein, fat and minerals. Meat samples were aged at four periods (Day 0, 8, 16 and 24), to determine meat pH, purge loss, Cooking Loss (CL) and tenderness. The meat from Bulls fed on Diet 5 had highest (P0.05) detected among dietary groups. Meat pH, Purge and cooking loss were same (P>0.05) among aging days. Highest meat tenderness (Pth followed by 16th days aging than meat on other aging periods. This study ensured that meat from Hararghe Highland has acceptable quality attributes and could serve as a source of quality meat in the red meat industry.