Quality of meat from Black-and-White bulls, Limousine bulls and Limousine x Black-and-White crossbreds
2002
Daszkiewicz, T. | Wajda, S. (Uniwersytet Warminsko-Mazurski, Olsztyn (Poland). Katedra Towaroznawstwa Produktow Zwierzecych)
Meat from carcasses of Limousine bulls was characterized by higher content of dry matter and crude protein, and statistically significantly higher content of non-protein nitrogen than meat from carcasses of Limousine x Black-and-White crossbreds and Black-and-White bulls. The mineral component content was higher in meat from Limousine bulls and Limousine x Black-and-White crossbreds than in meat from Black-and-White bulls, indicate its higher usefulness for culinary beef production. The highest juice drip was observed in meat from Limousine bulls - it was statistically highly significantly higher than in meat from Black-and-White bulls. A taste-panel evaluation of cooked meat showed worse taste, juciness and tenderness of meat from Limousine bulls. The juiciness and tenderness of fried meat was at a similar level for all the examined bulls
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