The Effects of Slaughter Weight on Meat Quality Attributes

Abstract. The effects of slaughter weight on muscle dimensions and muscle quality traits i.e. colour, pH, water holding capacity cooking loss from Western Sudan bulls were studied. The largest muscle identified was the M.Biceps femoris, while M. Biceps brachii was the smallest in size. Muscles pH increased (P>0.05) as slaughter weight increased. The M. Semitendnosus was the lightest (P<0.05) in terms of muscle colour whereas the M. Supraspinatus, M.Semimembranosus and M. Adductor were the darkest (P< 0.05). Water holding capacity and cooking loss improved (P<0.001) progressively as slaughter weight increased from 200 kg to 400 kg in all muscles. The M. Psoas major was found to have the best water holding capacity ratio (1.48) and the lowest (32.72%) cooking loss whereas the M.Biceps brachii was found to have the highest (41.66%) cooking loss. The implication of animal husbandry practices and live weight changes on meat quality attributes and consequent consume