Characteristics of nutritional and physical-technological meat quality in slaughter bulls of Braunvieh, Piemont and Slovak Pied breeds
1999
Mojto, J. | Chrenek, J. | Palanska, O. | Zaujec, K. | Pavlic, M. (Research Institute of Animal Production, Nitra (Slovak Republic))
We compared the meat quality in slaughter bulls of Braunvieh, Piemont and Slovak Pied breeds. The animals were socially stabilized before slaughter. We did not find significant differences between breeds in most of the studied parameters with the exception of energetic value of meat and shear force of cooled and baked meat (the highest values were with the Slovak Pied breed). The highest content of intramuscular fat was in the bulls of Slovak Pied breed (2.29 g/100 g) versus 1.75 in Braunvieh and 1.82 in Piemont breeds. The average content of muscle glycogen ante mortem was in the span 59.31 - 66.68 mol/g, which is in norm, and we did not find the occurrence of PSE or DFD meat in the whole set. The bulls of Slovak Pied breed showed the trend towards slightly darker meat (9.00%) and higher proportion of connective tissue proteins (0.36 g/100 g)
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by Agricultural Knowledge and Innovation Institute