The quality of steer and bull meat obtained by crossing holstein-friesian cows with charolais bulls | [Pakistan Journal of Agricultural Sciences • 2017]

Author(s):

1. Anna Sadowska: Department of Functional and Organic Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences,Nowoursynowska Str. 159c, 02-776 Warsaw,Poland

2. Franciszek Swiderski: Department of Functional and Organic Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences,Nowoursynowska Str. 159c, 02-776 Warsaw,Poland

3. Rita Rakowska: Department of Functional and Organic Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences,Nowoursynowska Str. 159c, 02-776 Warsaw,Poland

4. Zenon Nogalski: Department of Cattle Breeding and Milk Evaluation, Faculty of Animal Bioengineering, University of Warmia and Mazury in Olsztyn,Oczapowskiego Str. 5/137, 10-958 Olsztyn-Kortowo,Poland

Abstract:

The aim of this study was to evaluate the quality characteristics of the muscles of bulls and steers obtained by crossing HolsteinFriesian cows with Charolais bulls. The material consisted of two muscles - musculus longissimus lumborum and musculus gluteus medius - obtained from the respective culinary elements of the loin and top sirloin. The muscles were examined for pH, drip loss, cooking loss, colour, chemical analysis, sensory evaluation and instrumental texture measurements. The meat derived from animals obtained by crossing was characterized by a satisfactory overall quality. It is also possible to increase the quality of this type of meat by performing castration surgery. As compared to the bull muscles, those obtained from steers were characterized by more favourable texture characteristics (fibrosity, hardness).

Page(s): 899-905

DOI: 10.21162/PAKJAS/17.5446

Published: Journal: Pakistan Journal of Agricultural Sciences, Volume: 54, Issue: 4, Year: 2017

Keywords:

collagen , Physicochemical properties , sensory characteristics , beef quality , castration , Cattle breed

References:

References are not available for this document.

Citations

Citations are not available for this document.

Citations

Downloads

Views