The effect of genetics and selection of beef on meat and meat products quality
1998
Aleksic, S. | Lazarevic, R. | Miscevic, B. | Petrovic, M.M. (Institut za stocarstvo, Beograd - Zemun (Yugoslavia))
The application of the most recent knowledge in selection and genetics has made it possible to create the specialized types and breeds of beef for meat production. By the use of recessive genes and heterosis effect the animals with expressed muscle hypertrophy, so called "doppelender" beef, have been made. The production of beef and beef meat products in Yugoslavia is based primarily on domestic Simmental beef breed, while the Yugoslav meat export was based mainly on "baby beef" meat of heifers, the animals which are necessary for preserving the overall livestock. One of the ways to overcome this situation is to cross-breed the already existing domestic population of Simmental breed with French beef breeds. Late maturity of meat breeds (Charollais and Limousin) in relation to domestic Simmental breed, provides better tenderness of meat since it contains more collagen and less collagen internal cross section links, what are two of the major determinates for meat firmness, while better marbling of young bulls meat of domestic Simmental breed contributes to better sensory qualities of meat. By combing the positive meat quality traits of these two breeds, a genotype which is able to meat all emands of market and meat industry has been created.
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