The effect of cattle genotype on texture of selected muscles during post-mortem ageing

• Autorzy: Sobczak M. , Lachowicz K. , Kamieniecki H. , Wojcik J. , Gajowiecki L. , Zochowska J. , Zych A. , Kotowicz M. , Sablik P. , Rzewucka E.
• Języki publikacji: EN

Abstrakty

Changes in textural parameters of selected muscles (m. longissimus lumborum – LL, m. semitendinosus – ST, m. semimembranosus – SM, m. biceps femoris – BF) of pure-breed cattle Charolaise (CHL) and two groups of cross breeds: Hereford×Charolaise (HEF×CHL) and Simental×Charolaise (SIM×CHL) taken on the 3rd, 7th and 12th day of post-mortem cold storage were estimated. Of the four muscles tested, the highest hardness, springiness and chewiness were found in BF, which at the same time showed the highest stringiness, perceptible of connective tissue, cooking loss, and the lowest juiciness. Post mortem ageing resulted in a reduction of hardness, springiness and cooking loss and in an increase of tenderness and purge loss. The rate and dimension of tenderization were relative to the both cattle genotype and muscle tested on the one side, and stage of tenderization on the other.

Słowa kluczowe

EN

post-mortem aging; muscle; young bull; aging; texture; cattle genotype; bull; selected muscle

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
• Rocznik: 2005
• Tom: 08
• Numer: 3
• Opis fizyczny: http://www.ejpau.media.pl

Twórcy

autor

Sobczak M.

• Agricultural University of Szczecin, K.Krolewicza St.3, 71-550 Szczecin, Poland

autor

Lachowicz K.

autor

Kamieniecki H.

autor

Wojcik J.

autor

Gajowiecki L.

autor

Zochowska J.

autor

Zych A.

autor

Kotowicz M.

autor

Sablik P.

autor

Rzewucka E.

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