Author(s) :

Fakhar e Alam, M. Ifham Naeem, Tayyaba Ameer.

Volume/Issue :

Abstract :

Meat is one of the best proteins which are available to humans. It is mostly obtained from animals. One other thing that makes meat a favored meal of humans is its taste. The taste and quality of meat are the important focal point to sell meat effectively. An experiment was performed on bulls to determine the effect of slaughter age on meat quality. Upon rigorous testing of various parameters of meat quality like pH, chemical composition, colorcolour, sensory factors, texture, and cooking yield it was found that animals around the age of 19 months produced the best quality meat for human consumption. The control of a factor such as age will help the slaughterhouses and other meat-related businesses to buy the best quality meat for selling to consumers. Hence, this experiment was conducted with both commercial and educational aspects in mind.

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