Predicting Meat Yield and Quality of Simmental X Ongole Grade Crossbred Bulls using Body Measurements
Predicting Meat Yield and Quality of Simmental X Ongole Grade Crossbred Bulls using Body Measurements
Nadlirotun Luthfi1, Alex Setyo Mulyo1, Danang Yusuf Setiawan1, Ismiarti1, Edy Rianto2*
ABSTRACT
Currently, an easy and cheap method is needed to predict meat production and meat quality of Simmental x Ongole Grade crossbred (SOG) bulls to help butchers or traders without slaughtering. This study was conducted to estimate carcass weight, meat weight, bone weight, meat colour, and meat tenderness using body measurements of SOG bulls. One hundred and fifty SOG bulls aged 12 – 18 months were used to measure correlations between body measurements and carcass, meat, bone weight. Then, 30 meat samples of those bulls were taken to observe the correlations between body measurements and meat colour and tenderness. The parameters observed were body height, body length, heart girth, chest width, chest depth, body weight, hot carcass weight, meat weight, bone weight, meat colour, and meat tenderness. The data obtained were analysed by correlation and regression models. The results showed that body measurements (heart girth, body length, chest depth, and body height at withers) had positive and strong correlations with carcass weight (r = 0.6 – 0.9; P<0.01), meat weight (r = 0.6 – 0.9; P<0.01), and bone weight (r= 0.6 – 0.9; P<0.01). The body measurements had positive and medium correlation with meat tenderness (r = 0.4 – 0.6; P<0.01). On the other hand, body measurements had low and negative correlation with the lightness (r = -0.12 to 0.22; P<0.05) and the redness (r = -0.02 to -015; P<0.05), and had low and positive correlation with the yellowness of meat (r = 0.09 – 0.25; P<0.05). It was concluded that body measurements could be used to predict the meat yield and tenderness of SOG bull meat.
Keywords | Beef, Body measurements, Meat bone yield, Meat colour, Tenderness
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