Histological composition, physiochemical parameters, and organoleptic properties of three muscles from Fleckvieh bulls and heifers
2022
Lebedová, Nicole | Bureš, Daniel | Needham, Tersia | Fořtová, Jana | Řehák, Dalibor | Bartoň, Luděk
The histochemical characteristics, physical attributes, chemical composition, and sensory profile of three muscles (longissimus thoracis et lumborum – LTL, rectus abdominis – RA, triceps brachii – TB) from Fleckvieh (N = 24) bulls and heifers were compared. Samples of each muscle were taken within 1 h of slaughter to assess muscle fibre traits, while physio-chemical meat quality was assessed in each muscle at 48 h post mortem, followed by the sensory assessment of the muscles after 7 days of ageing. Despite identical raising conditions, bulls showed more favourable growth and slaughter performance, but heifers produced meat with more favourable sensory characteristics, as a result of a higher proportion of IIB fibres in their muscles, as well as a higher intramuscular fat content, and lower collagen content.
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