Title of article :
Quality Traits of Meat from Young Limousin, Charolais and Hereford Bulls
Author/Authors :
Pogorzelska, Janina University of Warmia and Mazury in Olsztyn - Faculty of Animal Bioengineering - Department of Cattle Breeding and Milk Quality Evaluation, Poland , Miciński, Jan University of Warmia and Mazury in Olsztyn - Faculty of Animal Bioengineering - Department of Cattle Breeding and Milk Quality Evaluation, Poland , Ostoja, Halina University of Warmia and Mazury in Olsztyn - Faculty of Food Science - Department of Meat Technology and Chemistry, Poland , Kowalski, Ireneusz M. University of Warmia and Mazury in Olsztyn - Faculty of Medical Sciences - Department of Rehabilitation, Poland , Szarek, Józef University of Warmia and Mazury in Olsztyn - Faculty of Veterinary Medicine - Chair of Pathophysiology, Forensic Veterinary Medicine and Administration, Poland , Strzyżewska, Emilia University of Warmia and Mazury in Olsztyn - Faculty of Veterinary Medicine - Chair of Pathophysiology, Forensic Veterinary Medicine and Administration, Poland
Abstract :
The objective of this study was to determine the effects of beef cattle breed and muscle type on the proximate chemical composition and quality traits of meat, including processing suitability. The experimental materials comprised samples of musculus longissimus dorsi (LD muscle) and musculus semitendinosus (ST muscle) collected from the carcasses of young Limousin, Charolais and Hereford bulls. The chemical composition, texture, hydration and color parameters of LD and ST muscles were determined. Meat from Limousin and Charolais bulls, characterized by higher body mass at slaughter contained more protein than meat from Hereford bulls. Meat from Hereford bulls had a higher fat content, compared with the other two breeds. Texture parameters, including hardness, gumminess and chewiness, varied depending on muscle type and cattle breed. An analysis of the maximum shear force values showed that the mechanical properties of beef also varied depending on cattle breed and muscle type.
Keywords :
Beef , Bull , Charolais , Hereford , Limousin , Meat
Journal title :
Pakistan Veterinary Journal
Journal title :
Pakistan Veterinary Journal
