Effect of selected fattening performance and carcass value traits on textural properties of beef
Sochor, J.(Ceska Zemedelska a Potravinarska Inspekce, Brno (Czech Republic))E-mail:jiri.sochor@szpi.gov.cz | Simeonovova, J.(Mendelova Zemedelska a Lesnicka Univ., Brno (Czech Republic)) | Subrt, J.(Mendelova Zemedelska a Lesnicka Univ., Brno (Czech Republic)) | Buchar, J.(Mendelova Zemedelska a Lesnicka Univ., Brno (Czech Republic))
Crossbred beef bulls (Charolais, Czech Pied, Simmental, Blonde d'Aquitaine sires x Czech Pied dams) were slaughtered at 656 kg in average. Their fattening performance, carcass and meat quality traits were evaluated. Correlation coefficients were determined in order to determine the effect of the studied characteristics on meat textural properties measured by Warner-Bratzler (WB) shear device and compression test (TPA). Slaughter age (r=0.68), net daily gain (r=-0.54), average lifetime daily gain (r=-0.50), and pH48 (r=-0.51) had major influence on textural properties measured by WB shears. Weight at slaughter (r=0.55), carcass weight (r=0.50), and pH48 (r=-0.54) influenced the results of TPA. Significant differences between the different crosses were found out for the age at slaughter, slaughter and carcass weights, pH48, water holding capacity, cooking loss, and texture.
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