ANALYSIS OF EATING QUALITIES, PERCEPTION OF STAKEHOLDERS ON BEEF QUALITIES DETERMINANTS AND COMMERCIAL VALUE OF MEAT CUTS IN EASTERN OROMIA, ETHIOPIA

The study was conducted to evaluate eating qualities of beef produced at public abattoirs and to analysis the perception of stakeholders on beef quality determinants at Adama, Dire Dawa and Haramaya University. To evaluate the eating quality of beef, the samples were collected from longissimus dorsi between 12th and 13th ribs within 45 minutes after slaughters. The samples were packed in vacuum-seal and aged for14 days to evaluate instrumental tenderness using Warner Bratzler Shear Force Device and eating quality using panel testing. To know the perception of stakeholders on beef quality, survey was conducted on cattle producers, traders, abattoir workers, butchers, and consumers on 247 respondents. Based on the result of survey made the producers kept cattle for multiple purposes for on average age of 6-9 years. Most farmers sold animals in nearly village market. Major constraints for producers were feed shortage, animal health and lack of improve breeds. Traders transported mixed cattle in irrespective of ages, breeds and sex to their destination which was on average 118.5±19 km via vehicle. Harar breed had high demand in local market while Boran was used for export purpose. The perception of traders on factors affecting the quality of beef indicated that beating, feed shortage, and agroecology were important being ranked 1st, 2nd and 3rd respectively, while abattoir workers ranked lairage, bleeding methods and carcass–handling as important factors, respectively. Butchers and consumers ranked health of cattle, agroecology and seasons as the highest beef quality determinants. Consumers responded that beef found on the market was medium in quality. Round, loin, chuck and flank were ranked important by butchers and consumers. Consumers ranked tenderness, color, and appearance as a major criterion for quality beef evaluation. Mean value of 33.12 N, 7.12, 7.2 and 7.24 were determined in instrumental tenderness, sensory tenderness, Juiciness, and flavor, respectively. The parameters were statistically significantly affected by age, breeds and season interactions (P