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.