[Slaughter characteristics and meat quality in crossbreeds of F1 generation Limousine breed with milk type cows]
1996
Durecko, J. | Zimmermann, V. | Pavlic, M.
Slaughter characteristics, technological dressing of beef sides, morphological dressing of the three ribbon sample and meat quality in crossbreeds of the F1-generation Limousine breed and milk type cow were investigated. In comparison with heifers, bulls achieved the higher weight of beef side by 29.86 kg (262.81 kg in bulls and 232.95 kg in heifers; P lower than or equal to 0.005), the higher weight of meat in beef side by 12.55 kg, the higher weight of bone in beef side by 2.46 kg as well as the higher weight of meat of quality I and II by 6.06 kg, or 5.94 kg (P lower than or equal to 0.005), respectively. The ratio of separable fat in beef side (P lower than or equal to 0.005) was lower in bulls (4.68 percent) than in heifers (6.54 percent). The ratio of meat in beef side was higher in bulls (78.97 percent) than in heifers (77.28 percent). The higher ratio of muscles in the three ribbon sample was in bulls (66.04 percent, resp. 62.18 percent) and the lower ratio of fat (15.01 percent, resp 19.40 percent), P lower than or equal to 0.005. The eye-muscle area was not significantly higher in bulls (66.82 square cm) than in heifers (62.38 square cm), P lower than or equal to 0.005. Meat quality was evaluated according to pH 24 (5.89, resp. 5.83) as well as electric conductivity after 24 hours (2.25, resp. 2.23) and meat colour (specol-542 nm) after 24 hours (9.17, resp. 8.80)
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