Comparative examination of the meat quality of the female cattle of Simmental breed and crosses with Charolais breed

Abstract

The paper presents the results of a comparative examination of the beef quality obtained from females of two genotype groups: domestic Simmental breed (A) and its crosses with Charolais breed. The sample included a total of 20 heads, 10 in each group. Cattle were slaughtered at the same age with uniform body weights. After slaughtering, warm carcass sides were individually weighed, with and without kidney fat. After cooling, the left carcass sides were cut into the basic parts according to the Rulebook and the three-rib cut was cut off from the back part (9-10-11 rib). The content of tissues in the three-rib cut was statistically different among the groups, the content of muscle tissue was significantly higher (p <0.05) in cattle of the group (A) and the content of fat tissue was statistically (p <0.05) significantly higher in the group (B). The chemical composition of M. longissimus dorsi did not differ statistically between groups. The technological quality of the meat was evaluated through the tenderness of the M. longissimus dorsi which was statistically significantly better (p <0.05) in the cattle of the group (B) and the content of total pigments statistically (p <0.05) significantly higher in the cattle of group (B). The sensory traits of M. longissimus dorsi did not differ statistically significantly between groups.

Keywords

• Simmental breed
• M. longissimus dorsi
• instrumental colour
• instrumental texture
• sensory properties