Evaluation of nutritional and physico-technological quality of meat in calves of Slovak Pied and Holstein breeds
2001
Mojto, J. | Zaujec, K. | Pavlic, M. | Huba, J. | Palanska, O. (Vyskumny Ustav Zivocisnej Vyroby, Nitra (Slovak Republic))
We compared the quality of meat and intramuscular fat in calves of Slovak Pied (SP) and Holstein (H) breeds. We found significant difference only in the content of intramuscular fat (SP=0.74 and H=1.05 g.100/g) in the basic chemical composition of meat. Therefore was the meat of H breed of higher energetic value. The veal of both breeds is characterized by higher content of total water and slightly lower content of total proteins compared with the meat of adult bulls. The content of cholesterol in fat was about 70 mg/100 g in both breeds, it is in fact on the level of other slaughter cattle categories. The terminal pH value of meat and content of muscle glycogen ante mortem were in norm, without indication of occurrence of qualitative deviations. Higher values of shear force in cooked meat i.e. less tender meat was found in SP breed (5.18 kg) versus 3.20 in H breed. We identified 13 fatty acids in the intramuscular fat. There were present linoleic acid, linolenic and arachidonic acids from the essential ones. The index of nutritive value of fat is more favourable in veal (0.14 - 0.16) than e.g. in the meat of slaughter bulls
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