Variation in Carcass Characteristics and Meat Quality among Ugandan Indigenous and Crossbred Cattle

Abstract

The limited production of tender beef in Uganda is due to reliance on indigenous cattle raised under extensive systems. Crossbreeding with exotic breeds has created diverse genotypes whose beef quality potential is largely unassessed. This study evaluated the carcass and meat quality attributes of five genotypes slaughtered in Uganda: Ankole (A), Boran (B), Ankole × Friesian (A × F), Ankole × Boran (A × B), and a composite breed (Cross of A × B × Bonsmara). Seventy-five steers (9–13 months old) were raised on pasture for 120 days. Postmortem temperature and pH were monitored, and the m. longissimus thoracis muscle samples were analyzed for collagen, myofibrillar fragmentation index (MFI), Warner-Bratzler shear force (WBSF), and sensory attributes. A × B and B steers showed heat shortening and higher pH24 and T24 values than other genotypes. Ankole steers had lower carcass grades but longer hind limbs, while Co and B steers exhibited wider hind limbs and higher blockiness indices. Marbling was highest in Co steers and lowest in A steers. A × B and B steers had lower muscle percentage but higher fat cover. Their beef showed greater thawing and cooking losses, higher MFI and WBSF values, and received lower sensory ratings. Postmortem ageing improved tenderness across all genotypes. Adopting ageing practices could enhance Uganda’s ability to deliver consistently tender beef to consumers. These findings demonstrate that postmortem ageing significantly improves tenderness across all genotypes, and adopting this practice could help deliver consistently tender beef to consumers.