THE SLAUGHTER VALUE OF BULLS OF THE BOHEMIAN PIED CATTLE

In 601 bulls of 49 sires, right carcass halves were dressed. The bulls were slaughtered at the age of 500 days (s = 4.2) on the day of the supply to a slaughter house, in intervals 40 to 60 minutes. The following parameters of meat quality were evaluated: the cross section area between the 8th and 9th vertebrae, pH per 1.24 and 48 hours post mortem, colour of meat 24 hours post mortem in Gofo units and as a remission in percent at 522 nm. In musculus longissimus dorsi, the content of freely bound water, total water content, content of fat and protein were determined. At the average weight of 144.2 kg per one carcass half (v = 10.3 %), the proportion of the 1st class quality meat was 37.90 %, the proportion of overall meat was 78.50 % (v = 2.1 %). The highest variability was determined in the proportion of subcutaneous fat (xBAR = 3.90 %, v = 20.0 %). The proportion of bones was favourable in relation to carcass half weight (xBAR = 16.81 %, v = 6.7 %). As for the parameters of meat quality in musculus longissimus dorsi, pH24 was 5.87 (v = 4.9 %), cross section areas 66.8 cm2 (v = 3.0), the content of freely bound water 25.6 (v = 16.8 %) and the content of fat 2.46 % (v = 39.4 %). With the numerical order of slaughter, the increased pH24 decreased content of freely bound water and increased occurrence of meat defect DFD (xBAR = 10.5 % bulls) were recorded, particularly in case of slaughter delayed more than 3.5 hours after the supply to a slaughter house.