THE QUALITY OF BEEF FROM ABERDEEN ANGUS X HOLSTEIN-FRIESIAN CROSSBREEDS
Jacek Niedźwiedź, Marek Cierach, Natalia Idaszewska
Strony: 305-315
Opublikowano: 1 Jun 2014
Wyświetlenia: 4,342
Pobrania: 1,069
Streszczenie: 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.
Słowa kluczowe: beef, quality, tenderness, colour, cattle, cross-breeding, aberdeen angus
Cytowanie artykułu: 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). https://www.scientific-publications.net/en/article/1000041/
Powrót do spisu treści tomu
© 2025 The Author(s). This is an open access article distributed under the terms of the
Creative Commons Attribution License https://creativecommons.org/licenses/by/4.0/, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. This permission does not cover any third party copyrighted material which may appear in the work requested.
Disclaimer: The Publisher and/or the editor(s) are not responsible for the statements, opinions, and data contained in any published works. These are solely the views of the individual author(s) and contributor(s). The Publisher and/or the editor(s) disclaim any liability for injury to individuals or property arising from the ideas, methods, instructions, or products mentioned in the content.
