RESEARCH ON THE IMPLICATIONS OF AGE AT SLAUGHTER ON THE CHEMICAL COMPOSITION OF MEAT FROM CATTLE RAISED IN FAMILY FARMS

The purpose of this study is to analyze the chemical composition of the major muscle groups in correlation with the age of cattle at slaughter. The conducted researches are part of a study program on the quality of cattle meat according to the physiological status before slaughter. We have analyzed meat samples collected from cattle raised in family farms to determine the chemical composition (content of protein, fat, water and collagen) and assess its quality. The values of protein content from longissimus dorsi muscle ranged from 21.9% at 6 months and 21% at the age of 10 years. In semitendinos muscle the fat content has an upward trend, from a rate of 1.2% at the slaughter made at 6 months and 3% at the age of 10 years. The percentage of water in the intercostal muscles ranged from 66.9% to 75.5%, and the content in collagen from the neck muscles varied between 19.8% and 20.3%. The value analysis of the obtained chemical parameters shows the major influence of age on them, the protein and water content decreased with the increasing of animal age, and the fat had an upward trend