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
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
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.
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
|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.|