A comparison of selected quality parameters of the meat of Czech Pied and Montbeliard bulls
2002
Subrt, J. | Miksik, J. (Mendelova Zemedelska a Lesnicka Univ., Brno (Czech Republic))
Selected quality parameters of beef (samples taken from musculus longissimus dorsi pars thoracis) from Montbeliard (M) and Czech Pied (C) bulls fattened to 524-527 days of age were compared. The slaughter weight of the M bulls was 538 kg and the meat yield was 76.74 %. These values were insignificantly higher in C bulls, i.e. 557 kg and 77.58 %, respectively. The meat energy values, concentrations of intra-muscular fat and hydroxyproline were significantly lower in M than in C bulls (P0.05). Investigations of the technological quality parameters of beef revealed a significant difference only in the concentration of muscle pigments, which indicates a tendency of the M breed to produce lighter meat. The higher average reflectance confirms this conclusion. The imported French breed showed a statistically insignificantly increased cut area of the muscle on the level of the 9th thoracic vertebra and a decrease in the average thickness of muscle fibres. The overall evaluation of beef quality parameters indicates that the imported M breed did not negatively affect the characteristics of beef if the bulls were fattened to a slaughter weight of 550 kg.
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