COMPARISON OF MEAT QUALITY IN BULLS AND COWS

被引：0

作者：

Zaujec, Kvetoslav ^{[1
]}

Mojto, Jozef ^{[1
]}

Gondekova, Martina ^{[1
]}

机构：

[1] Anim Prod Res Ctr Nitra, Res Inst Anim Prod, Nitra, Slovakia

来源：

JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES | 2012年 / 1卷

关键词：

cows; bulls; meat quality; sensory panel;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Comparison of quality and sensorial evaluation of meat was performed in two categories of animals: cows (n=69) and bulls (n=52). We found highly significant differences between the categories in basic characteristics of animals. The greatest differences were found in age, weight of carcass, conformation, fatness and marbling of meat. Observation of meat quality in these categories showed approximately the same qualitative parameters in both categories. Significant results were noticed in the parameters total content water and content of intramuscular fat in favour of the bulls. The other results varied, though the more favourable parameters of meat quality were in the category of bulls. More favourable results were observed in sensorial evaluation of meat in the category of bulls also.

引用

页码：1098 / 1108

页数：11

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