CARCASS AND MEAT QUALITY OF SLOVAK PIED HEIFERS AND THEIR CROSSES BY LIMOUSINE BREED

被引：0

作者：

Cubon, Juraj ^{[1
]}

Kacaniova, Miroslava ^{[2
]}

Bebejova, Andra ^{[1
]}

Kunova, Simona ^{[3
]}

Hascik, Peter ^{[1
]}

Hleba, Lukas ^{[2
]}

Smykalova, Helena ^{[1
]}

机构：

[1] Slovak Univ Agr, Fac Biotechnol & Food Sci, Dept Anim Prod Evaluat & Proc, Tr A Hlinku 2, Nitra 94976, Slovakia

[2] Slovak Univ Agr, Fac Biotechnol & Food Sci, Dept Microbiol, Nitra 94976, Slovakia

[3] Slovak Univ Agr, Fac Biotechnol & Food Sci, Dept Food Hyg & Safety, Nitra 94976, Slovakia

来源：

JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES | 2015年 / 4卷

关键词：

Beef; shear force; chemical quality; pH value;

D O I：

10.15414/jmbfs.2015.4.special3.31-33

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim of the present study was analysed heifer carcass and meat quality of Slovak pied breed and their crosses by limousine breed. The heifers were fattened by the same feed ration to the 450 days of age. There was a significant difference between the groups of the heifers (P <= 0.01) in the dressing percentage and muscle ratio (P <= 0.05). The Longissimus muscle chemical quality of fattening heifer were evaluate. Content of protein was similar in the Slovak pied heifers and in the crosses by limousine was insignificantly lower. Intramuscular fat content was significantly differed (P <= 0.05), in the Slovak pied heifers was 2.95 % and the crosses by Limousine 3.52 %. Water holding capacity was insignificantly higher in the Slovak pied cattle as in the crosses by Limousine breed. Shear force was significantly (P <= 0.05) higher in the Longissimus muscle of Slovak pied cattle (7.1 WB) as in the crosses by Limousine breed (6.42 WB).

引用

页码：31 / 33

页数：3

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