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: 4,670
Pobrania: 1,097
Citations: 1 (Google Scholar)
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/
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