Meat quality in slaughter bulls of combined breeds in dependence on EUROP classification

The objective of this work was to evaluate the utility quality of beef with regard to the classification of carcass according to EUROP system. In the experiment were studied 152 bulls of three combined breeds: Slovak Pied, Slovak Pinzgau and Braunvieh. Their live weight before slaughter ranged from 450-600 kg. The carcasses were classified in accordance with the standard STN 46 6120 (compatible with EUROP system) after slaughter. Sample of muscle m. longissimus dorsi was taken from the right carcass side in the region between 8th-10th rib 24 hours after slaughter to determine the parameters of quality in meat. The following quality parameters were determined in 100 g samples 48 hours after slaughter: - water holding capacity, content of total proteins and intramuscular fat was determined with the apparatus INFRATEC 1265, - values of pH48 were studied by the combined stab electrode with pH meter Radelkis OP-109, - the colour was determined by measuring the percent of remission at 540 nm with the photometer Spekol-11 with a remission extension R-45/0, - water holding capacity of the muscular substance was determined by Grau-Hamm method modified by Hasek and Palanska (1986), - marbling of meat was evaluated on fresh cut between 9th and 10 th rib by 10-point scale used in USA. The first stage represents very intensive marbling of meat and 10th stage no marbling at all. Cooking losses were determined in the rest of sample, and shear force in the cooked samples in the consistometer Warner-Bratzler on 7th day after the slaughter. The most animals were put into class R (50.00%) after the evaluation of the meat content degree, and into the 3rd class (56.58%) after the fattiness degree. The animals in the best quality classes of conformation had significantly higher weight before slaughter. When evaluating the utility quality in meat in dependence on conformation class found variable results. We observed an explicit trend with the meat colour. The carcasses classified into better quality classes had meat of darker colour and higher final pH value. More favourable results with better evidence capacity were found in parameters of meat quality with regard to the degree of fattiness. It became evident first of all in the content of intramuscular fat, where with the rising fattiness of carcass rose the content of intramuscular fat almost linearly (the 1st class 1.42, the 2nd class 2.09 g.100 g-1). The evaluation of marbling degree showed that the meat from slaughter bulls of combined breed is mostly little to slightly marbled, and only about 30% meets the required span of intramuscular fat from 2.5 - 4.5 g.100 g-1.