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The quality of steer and bull meat obtained by crossing holstein-friesian cows with charolais bulls
Author(s)
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
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
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
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).
Publication Details
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
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