Full text available in english in Adobe Acrobat format:https://www.food.actapol.net/volume9/issue2/2_2_2010.pdf
Issue 9 (2) 2010 pp. 133-148
Agnieszka Iwanowska1, Edward Pospiech1,2, Andrzej Łyczyński1, Stanisław Rosochacki3,4, Bożena Grześ1, Beata Mikołajczak1, Ewa Iwańska1, Ewa Rzosińska1, Grażyna Czyżak-Runowska1
1Poznań University of Life Sciences
2Meat and Fat Research Institute in Poznań
3Institute of Genetics and Animal Breeding in Jastrzębiec
4Białystok Technical University
2Meat and Fat Research Institute in Poznań
3Institute of Genetics and Animal Breeding in Jastrzębiec
4Białystok Technical University
Evaluation of variations in principal indicies of the culinary meat quality obtained from young slaughtered cattle
Abstract
Background. Principal parameters determining meat nutritional value, its culinary and processing suitability and which jointly make up the concept of meat quality include basic composition, as well as meat pH value. The objective of the presented research project was to compare the slaughter value, basic composition and the course of pH changes in meat obtained from young bulls of four cattle breeds: Limousine, Hereford, and Polish Holstein-Frisian of Black and White variety and Polish Red.
Material and methods. In carcasses proportions of meat, fat and bones were determined using the dissection method. Chemical analyses were carried out on the longissimus dorsi muscle which was cut out from chilled carcasses. Samples were stored in vacuum bags for 10 days at 2°C.
Results. Higher slaughter values were obtained in the case of beef breeds in comparison with the native once. With the age, fat and protein content in meat increased, while the content of water decreased. Meat of Limousine and Polish Red breeds was characterised by the highest protein content in the muscle tissue in contrast to that of Hereford breed in which its concentration was the lowest and was accompanied by the highest fat content. The process of meat acidification in all examined animals was slow and in general the final pH value was low. However, in the case of the beef type cattle slightly higher final meat pH values were recorded.
Conclusions. The diversity of principal quality indices of culinary meat between compared breeds of young bulls was small, however often statistically significant. The analysis of the slaughter value revealed that the Polish Red cattle breed achieved dressing percentage similar to that of Hereford of beef type cattle. The Limousine bulls revealed the highest dressing and meatiness from all analysed animals. The highest protein content was found in the Limousine and Polish Red breeds despite the fact that they do not belong to the same production types. The meat from bulls was characterised by the final pH value ranging from about 5.46 to 5.60 indicating the proper course of meat acidification as well as its good quality and suitability for culinary purposes.
Keywords: slaughter value, basic composition of beef meat, pH value
Full text available in english in Adobe Acrobat format:https://www.food.actapol.net/volume9/issue2/2_2_2010.pdf
For citation:
| MLA | Iwanowska, Agnieszka, et al. "Evaluation of variations in principal indicies of the culinary meat quality obtained from young slaughtered cattle." Acta Sci.Pol. Technol. Aliment. 9.2 (2010): 133-148. |
| APA | Iwanowska A., Pospiech E., Łyczyński A., Rosochacki S., Grześ B., Mikołajczak B., Iwańska E., Rzosińska E., Czyżak-Runowska G. (2010). Evaluation of variations in principal indicies of the culinary meat quality obtained from young slaughtered cattle. Acta Sci.Pol. Technol. Aliment. 9 (2), 133-148 |
| ISO 690 | IWANOWSKA, Agnieszka, et al. Evaluation of variations in principal indicies of the culinary meat quality obtained from young slaughtered cattle. Acta Sci.Pol. Technol. Aliment., 2010, 9.2: 133-148. |