Quality Traits of Meat from Young Limousin, Charolais and Hereford Bulls
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 semite...
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Format: | Article |
Language: | English |
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University of Agriculture, Faisalabad
2013-01-01
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Series: | Pakistan Veterinary Journal |
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Online Access: | http://pvj.com.pk/pdf-files/33_1/65-68.pdf |
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author | Janina Pogorzelska*, Jan Miciński, Halina Ostoja1, Ireneusz M. Kowalski2, Józef Szarek3 and Emilia Strzyżewska3 |
author_facet | Janina Pogorzelska*, Jan Miciński, Halina Ostoja1, Ireneusz M. Kowalski2, Józef Szarek3 and Emilia Strzyżewska3 |
author_sort | Janina Pogorzelska*, Jan Miciński, Halina Ostoja1, Ireneusz M. Kowalski2, Józef Szarek3 and Emilia Strzyżewska3 |
collection | DOAJ |
description | 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. |
first_indexed | 2024-12-24T03:14:59Z |
format | Article |
id | doaj.art-4294d86645334df9b58593eb21a6ee4d |
institution | Directory Open Access Journal |
issn | 0253-8318 |
language | English |
last_indexed | 2024-12-24T03:14:59Z |
publishDate | 2013-01-01 |
publisher | University of Agriculture, Faisalabad |
record_format | Article |
series | Pakistan Veterinary Journal |
spelling | doaj.art-4294d86645334df9b58593eb21a6ee4d2022-12-21T17:17:40ZengUniversity of Agriculture, FaisalabadPakistan Veterinary Journal0253-83182013-01-013316568Quality Traits of Meat from Young Limousin, Charolais and Hereford BullsJanina Pogorzelska*, Jan Miciński, Halina Ostoja1, Ireneusz M. Kowalski2, Józef Szarek3 and Emilia Strzyżewska3The 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.http://pvj.com.pk/pdf-files/33_1/65-68.pdfBeefBullCharolaisHerefordLimousinMeat |
spellingShingle | Janina Pogorzelska*, Jan Miciński, Halina Ostoja1, Ireneusz M. Kowalski2, Józef Szarek3 and Emilia Strzyżewska3 Quality Traits of Meat from Young Limousin, Charolais and Hereford Bulls Pakistan Veterinary Journal Beef Bull Charolais Hereford Limousin Meat |
title | Quality Traits of Meat from Young Limousin, Charolais and Hereford Bulls |
title_full | Quality Traits of Meat from Young Limousin, Charolais and Hereford Bulls |
title_fullStr | Quality Traits of Meat from Young Limousin, Charolais and Hereford Bulls |
title_full_unstemmed | Quality Traits of Meat from Young Limousin, Charolais and Hereford Bulls |
title_short | Quality Traits of Meat from Young Limousin, Charolais and Hereford Bulls |
title_sort | quality traits of meat from young limousin charolais and hereford bulls |
topic | Beef Bull Charolais Hereford Limousin Meat |
url | http://pvj.com.pk/pdf-files/33_1/65-68.pdf |
work_keys_str_mv | AT janinapogorzelskajanmicinskihalinaostoja1ireneuszmkowalski2jozefszarek3andemiliastrzyzewska3 qualitytraitsofmeatfromyounglimousincharolaisandherefordbulls |