The use of sternomanbidularis muscle for beef quality assessment.The goal of the research was to check the possibilities of using sternomandibularis muscle instead of the longissimus lumborum muscle to assess the physico-chemical traits and the chemical composition of cattle meat. Thirty carcasses were chosen for testing (10 carcasses of each of the following categories: bulls, heifers and cows). The longissimus lumborum muscle (LL) and sternomandibularis muscle (StM) samples were taken 72 hours post mortem for the quality evaluation. It was found that the pH of the StM muscle dropped down slower than in the LL muscle. What is more, the StM muscle had a better water holding capacity, higher water content and lower fat content than the LL muscle. No significant differences were found between the muscles when it comes to lightness and pH72. In the heifer and bulls carcasses no differences were found in terms of shear force. A significant interdependence was demonstrated between muscles in the following traits: pH48 (r=0.77), fat content (r=0.68) and water content (r = 0.47). Due to this fact and based on the measurements of the StM it was possible to develop regression equations to estimate the values of the above mentioned traits for the LL. So it is possible to substitute the LL with the StM in the beef quality evaluation especially in terms of the following traits: pH48, pH72, lightness, fat and water content for all of the cattle categories. It is also possible to substitute the LL muscle with the StM muscle in the beef quality tests in terms of protein content and meat tenderness measured with the shear method for bulls and heifers.
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