Influence of chosen pre- and post-slaughter factors on heme iron content in selected beef muscles of crossbred bulls and steers
2017
Rita Rakowska | Anna Sadowska | Bożena Waszkiewicz-Robak | Justyna Batogowska
The experiment aimed to assess the effect of selected factors on the content of heme iron (FeH) in beef muscle. The research material included selected beef muscles acquired from steers and bulls obtained by crossing dairy cows with meat-bred bulls (Limousin, Charolais, Hereford). Analysis of the preslaughter factors showed a significant effect of paternal breed, slaughter age, diet, and hormonal status of animals on the content of FeH (α = 0.05). Significantly more FeH was observed in longissimus lumborum derived from older animals. Regarding paternal breed, higher FeH content was observed in the glutes medius muscle obtained from Herefords, compared with Charolais and Limousin. Furthermore, meat obtained from bulls and semi-intensively fed animals contained more FeH compared with meat obtained from steers and intensively fed animals. In the preparation process, FeH content significantly decreased during meat aging, meat grilling also caused a loss of FeH by approximately 19% on average.
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