Year: 2001
Type: article
Abstract: The quality of carcass (EUROP) and meat in slaughter bulls of the decisive breeds of cattle bred in the Slovak Republic: Slovak Pied (S), Slovak Pinzgau (SP), Holstein (H) are evaluated in this work. The conformation and fatness of their carcasses, basic chemical composition and technological and consumer quality are compared. Attention is paid also to the degree of marbling in meat and to the content of intramuscular fat. The results pointed out certain benefits of the dual-purpose breeds (S and SP) compared with the milk H breed. Classes U and R are characteristics of S breed (there are totally 84.09 % animals in them), R class (66.67 %) is characteristic of SP breed, and R and O classes are characterisitcs of H breed (81.8 %). There were found no significant differences between the breeds in the studied parameters of meat quality except for connective proteins with the highest value (0.46 g 100 g–1) in S breed. The social stabilization of animals before slaughter prevented the reduction of muscle glycogen and DFD meat occurrence. The changes of intramuscular fat with respect to the degrees of marbling were linear. Only about 30 % of animals met the recommended span of intramuscular fat content between 2.5–4.5 g 100 g–1. The carcasses of S breed showed the least marbled meat.
Institution: Animal Production Research Centre
Language: English
Subfield: Animal Science and Zoology
Domain: Life Sciences
SDG: Zero hunger
Open Access status: bronze
OpenAlex ID: W4404040751