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- Title
THE QUALITY OF STEER AND BULL MEAT OBTAINED BY CROSSING HOLSTEIN-FRIESIAN COWS WITH CHAROLAIS BULLS.
- Authors
Sadowska, Anna; Swiderski, Franciszek; Rakowska, Rita; Nogalski, Zenon
- Abstract
The aim of this study was to evaluate the quality characteristics of the muscles of bulls and steers obtained by crossing Holstein- Friesian cows with Charolais bulls. The material consisted of two muscles - musculus longissimus lumborum and musculus gluteus medius - obtained from the respective culinary elements of the loin and top sirloin. The muscles were examined for pH, drip loss, cooking loss, colour, chemical analysis, sensory evaluation and instrumental texture measurements. The meat derived from animals obtained by crossing was characterized by a satisfactory overall quality. It is also possible to increase the quality of this type of meat by performing castration surgery. As compared to the bull muscles, those obtained from steers were characterized by more favourable texture characteristics (fibrosity, hardness).
- Subjects
MEAT quality; CATTLE crossbreeding; BEEF cattle breeding; GLUTEUS medius; CASTRATION
- Publication
Pakistan Journal of Agricultural Sciences, 2017, Vol 54, Issue 4, p909
- ISSN
0552-9034
- Publication type
Article
- DOI
10.21162/PAKJAS/17.5446