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The quality of steer and bull meat obtained by crossing Holstein-Friesian cows with Charolais bulls
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نویسنده
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sadowska a. ,swiderski f. ,rakowska r. ,nogalski z.
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منبع
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pakistan journal of agricultural sciences - 2017 - دوره : 54 - شماره : 4 - صفحه:909 -915
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چکیده
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The aim of this study was to evaluate the quality characteristics of the muscles of bulls and steers obtained by crossing holstein-friesian 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). © 2018,university of agriculture. all rights reserved.
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کلیدواژه
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Beef quality; Castration; Cattle breed; Collagen; Physicochemical properties; Sensory characteristics
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آدرس
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department of functional and organic food and commodities,faculty of human nutrition and consumer sciences,warsaw university of life sciences,nowoursynowska str. 159c,warsaw, Poland, department of functional and organic food and commodities,faculty of human nutrition and consumer sciences,warsaw university of life sciences,nowoursynowska str. 159c,warsaw, Poland, department of functional and organic food and commodities,faculty of human nutrition and consumer sciences,warsaw university of life sciences,nowoursynowska str. 159c,warsaw, Poland, department of cattle breeding and milk evaluation,faculty of animal bioengineering,university of warmia and mazury in olsztyn,oczapowskiego str. 5/137,olsztyn-kortowo, Poland
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Authors
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