Comparative examination of the meat quality of the female cattle of Simmental breed and crosses with Charolais breed

Maja Petricevic,Dragan Niksic,Dusica Ostojic-Andric,Veselin Petricevic,Violeta Mandic,Marija Gogic,Aleksandar Stanojkovic

doi:10.2298/bah1704439p

Maja Petricevic, Dragan Niksic + Show 5 more

Open Access

https://doi.org/10.2298/bah1704439p

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Abstract

The paper presents the results of a comparative examination of the beef quality obtained from females of two genotype groups: domestic Simmental breed (A) and its crosses with Charolais breed. The sample included a total of 20 heads, 10 in each group. Cattle were slaughtered at the same age with uniform body weights. After slaughtering, warm carcass sides were individually weighed, with and without kidney fat. After cooling, the left carcass sides were cut into the basic parts according to the Rulebook and the three-rib cut was cut off from the back part (9-10-11 rib). The content of tissues in the three-rib cut was statistically different among the groups, the content of muscle tissue was significantly higher (p <0.05) in cattle of the group (A) and the content of fat tissue was statistically (p <0.05) significantly higher in the group (B). The chemical composition of M. longissimus dorsi did not differ statistically between groups. The technological quality of the meat was evaluated through the tenderness of the M. longissimus dorsi which was statistically significantly better (p <0.05) in the cattle of the group (B) and the content of total pigments statistically (p <0.05) significantly higher in the cattle of group (B). The sensory traits of M. longissimus dorsi did not differ statistically significantly between groups.

Highlights

Meat is the indispensable component of the highest quality of the right and well-balanced human diet (Biesalski, 2005)
Slaughtering and primary processing of carcasses, cutting off the carcass sides and dissection of the three-rib cut were carried out in the experimental slaughterhouse, and the chemical composition, technological and sensory properties determined in the laboratory of the Institute for Animal Husbandry
The chemical composition of the M. longissimus dorsi sample was determined (water content - method of sample drying at 103 ± 2 oC (SRPS ISO 1442, 1998), fat content by the Soxhlet extraction method (SRPS ISO 1444, 1998), the amount of mineral matter by the method of sample burning at temp. 550 ± 25 oC (SRPS ISO 936, 1999) and protein content by the Kjeldahl method (SRPS ISO 937, 1992)

Summary

Introduction

Meat is the indispensable component of the highest quality of the right and well-balanced human diet (Biesalski, 2005). Nutritional aspect of meat quality can be referred to the content of proteins and fats. Numerous factors (breed, sex, age, diet, production method) affect the variation in the chemical composition of beef. Literary data on meat fat content vary and show great variability associated with production and genetic factors. Fats are considered to be an unfavorable meat component, fat and fatty acids are factors that determine the nutritional quality of the meat and significantly affect the sensory properties of the meat (Lefaucheur, 2010). The fat content of the muscle tissue contributes to the succulence, taste, texture and preferable sensory properties (Šević et al, 2017)

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