Effect of age at slaughter on quality of carcass and meat in cows
2009
Mojto, J., Animal Production Research Centre, Nitra (Slovak Republic) | Zaujec, K., Animal Production Research Centre, Nitra (Slovak Republic) | Gondeková, M., Animal Production Research Centre, Nitra (Slovak Republic)
In the study, quality of carcass (SEUROP), meat (musc.long.dorsi - MLD) and occurrence of the qualitative deviation in meat dark cutting beef (DCB) were compared with slaughter cows at the age to 4 years (3.03) and at the age over 4 years (6.59). Better meat contents in carcass (1.40) and larger MLDarea (68.10 square m) was noted in older cows (B). In fattiness of carcass there were no statistically significant differences between groups (A-1.88, B-1.93). Chemical analysis of MLD showed that older cows had less water (73.88 and 75.72 g 100 per g, resp.) but more proteins (20.57 and 19.98 g.100 per g, resp.) and intramuscular fat (4.50 and 3.30 g.100 per g, resp.) in the muscular substance. There were no statistically significant differences among age groups of cows in physico-technological parameters and sensorial evaluation of grilled meat. However, the trends suggest that there is darker meat and higher values of shear force in grilled meat of older cows. Occurrence of DCB deviation was balanced in both groups and it was about 6.50%.
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