Effect of growth intensity of bulls on relationships between carcass fatness and culinary quality of meat
2011
Mlynek, K.,Uniwersytet Przyrodniczo-Humanistyczny, Siedlce (Poland). Katedra Hodowli Bydla i Oceny Mleka
The objective of the research study was to determine the relationships between the amount of fat deposed in carcasses and the culinary usefulness of beef meat, as well as to assess the possibilities of improving those qualities based on the analyzed parameters of carcasses. The analysis comprised 124 black-white bulls (Cb) and commercial crossbreeds. It was proved that the higher growth intensity made the layer of cover fat to decrease, and, thus, those carcasses could be assigned to the EUROP class. Based on the analysed quality parameters of meat, it was found that the higher GI/GW g/day did not favour the improvement of meat tenderness. The advantageous affect of GI/IW g/day was reported as regards the content of fat in meat and the parameters determining the meat-juice holding capacity. However, no differences were found as regards the meat colour. The results obtained show that it is possible to apply carcass fatness-related indicators for the purpose of improving meat quality and to include them into the fattening process
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