Meat quality of retail beef from grassland based production system | Fleischqualität von im Handel angebotenem Rindfleisch aus Grünland
2009
Velik, M., LFZ Raumberg-Gumpenstein (Austria). Lehr- und Forschungszentrum | Kitzer, R. | Kaufman, J.
For many consumers when buying fresh meat, besides an attractive price, quality of production process and product quality become more important. The present study compared meat quality of six beef origins: (1) steers, which are kept on alpine pastures during summer (ALMO), (2) suckler calves, which are kept with their mothers until a slaughter age of 12 months (JR), (3) organically fattened steers (BIOO), (4) organically fattened heifers (BIOK), (5) conventionally fattened heifers (QMK) and (6) conventionally fattened bulls (STIER). From each origin, meat samples from 11 animals of the M. longissimus dorsi were examined. Beef labels showed differences in slaughter age, slaughter weight and net gain. Significant differences between beef labels were found for water-holding capacity, meat colour and chemical composition. Regarding shear force meat from STIER was significantly tougher than from other origins. Prolonging maturing, improved beef tenderness of all origins. Significant differences were found for contents of CLA, OMEGA-3 and OMEGA-6 fatty acids. When fattening beef cattle in rather extensive, grassland-based production system, high meat quality can be obtained.
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