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Quality Traits of Meat from Young Limousin, Charolais and Hereford Bulls
 
Janina Pogorzelska*, Jan Miciński, Halina Ostoja1, Ireneusz M. Kowalski2, Józef Szarek3 and Emilia Strzyżewska3
Department of Cattle Breeding and Milk Quality Evaluation, Faculty of Animal Bioengineering; 1Department of Meat Technology and Chemistry; Faculty of Food Science; 2Department of Rehabilitation, Faculty of Medical Sciences; 3Chair of Pathophysiology, Forensic Veterinary Medicine and Administration, Faculty of Veterinary Medicine, University of Warmia and Mazury in Olsztyn, Oczapowskiego 2, 10-719 Olsztyn, Poland
*Corresponding author: jastor@uwm.edu.pl

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.

Key words: Beef, Bull, Charolais, Hereford, Limousin, Meat

 
   

ISSN 0253-8318 (Print)
ISSN 2074-7764 (Online)



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