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Agriculture & Food, Volume 2, 2014

Jacek Niedźwiedź, Marek Cierach, Natalia Idaszewska
Pages: 305-315
Published: 1 Jun 2014
Views: 3,395
Downloads: 952
Abstract: The aim of this study was to evaluate the quality of beef from Aberdeen Angus x Holstein-Friesian crossbreeds. The research material was the longissimus thoracis et lumborum muscle from carcasses of young bulls. Colour parameters and pH value of the muscles were measured during post-mortem chilling of carcasses. During meat ageing was determined drip loss, cooking loss, peak shear force (WBSF) as well as sensory analysis was also carried out. The results confirmed the beneficial effect of crossbreeding on all of the examined meat quality characteristics. Moreover, peak shear force was reduced and tenderness was improved by about 50% due to the use of the 14-days ageing.
Keywords: beef, quality, tenderness, colour, cattle, cross-breeding, aberdeen angus
Cite this article: Jacek Niedźwiedź, Marek Cierach, Natalia Idaszewska. THE QUALITY OF BEEF FROM ABERDEEN ANGUS X HOLSTEIN-FRIESIAN CROSSBREEDS. Journal of International Scientific Publications: Agriculture & Food 2, 305-315 (2014).
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