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 (lt) 0.05) in cattle of the group (A) and the content of fat tissue was statistically (p (lt) 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 (lt) 0.05) in the cattle of the group (B) and the content of total pigments statistically (p (lt) 0.05) significantly higher in the cattle of group (B). The sensory traits of M. longissimus dorsi did not differ statistically significantly between groups.

U radu su prikazani rezultati uporednog ispitivanja kvaliteta mesa junadi ženskog pola dve genotipske grupe: domaće simentalske rase (A) i njenih meleza sa šarole rasom. Uzorkom je obuhvaćeno ukupno 20 grla, po 10 u svakoj grupi. Junad su zaklana u istom uzrastu sa ujednačenim telesnim težinama. Nakon klanja izvršeno je pojedinačno merenje toplih polutki sa i bez bubrežnog loja. Posle hlađenja leva polutka je rasecana u osnovne delove prema pravilniku i iz leđnog dela izdvojen je trorebarni isečak (9-10-11 rebro). Udeo tkiva u trorebarnom isečku se statistički razlikovao među grupama i to u udelu mišićnog tkiva koji je bio statistički (p (lt) 0.05) značajno veći kod junadi grupe (A) i udelu masnog tkiva koji je bio statistički (p (lt) 0.05) značajno veći u grupi (B). Hemijski sastav M. longissimus dorsi se nije statistički razlikovao između grupa. Što se tiče tehnološkog kvaliteta, mekoća M. longissimus dorsi je statistički (p (lt) 0.05) značajno bila bolja kod junadi grupe (B) i sadržaj ukupnih pigmenata je statistički (p (lt) 0.01) značajno bio veći kod junadi grupe (B). Senzorne karakteristike M. longissimus dorsi nisu se statistički značajno između grupa.