Should the South African a and Ab Red Meat Carcass Classes be Combined?

Z. Soji; V. Muchenje

Should the South African a and Ab Red Meat Carcass Classes be Combined?

In: 63rd International Congress of Meat Science and Technology

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Z. Soji

Z. Soji ¹Department of Livestock and Pasture Science, Faculty of Science & Agriculture, University of Fort Hare, Alice 5700, South Africa; sojizimkhitha@gmail.com

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V. Muchenje

V. Muchenje ¹Department of Livestock and Pasture Science, Faculty of Science & Agriculture, University of Fort Hare, Alice 5700, South Africa; sojizimkhitha@gmail.com

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Type:: Chapter

Pages:: 293–294

DOI:: https://doi.org/10.3920/9789086868605_124

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In this study tenderness of South African A and AB red meat carcasses was evaluated to test whether these classes should be combined or not. Sheep (Dorper and Merino [n=60]) and cattle breeds (Nguni crosses, Bonsmara and Angus [n=90]) were used. Shoulder muscles were harvested for tenderness evaluation. A and AB carcass classes differed within and across breeds in sheep and feedlot cattle and A classes were more tender than AB classes. Contrary, meat from pasture-based cattle was tender at AB-age than A-age. Thus in feedlot animals tenderness decreased with age while in pasture animals tenderness increased with age, thus the A and AB classes should not be combined in the SA classification system.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

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- Life Sciences

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Should the South African a and Ab Red Meat Carcass Classes be Combined?

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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