The study presents the review of the results and impact of crossing of Simmental breed with French fattening breeds on slaughter properties of meat and meat quality. The investigation of technological properties and sensory characteristics was conducted on a MLD sample of the region of 10th to 12th vertebra. Statistical and mathematical analysis was performed using the method of Least Squares mixed model with fixed effects (LS - Least Squares).
The obtained results showed significant deviations of carcass weight and the amount of bones in carcass sides (P <0.05) from the average. In crosses of F1 generation obtained by crossing of Simmental cows with Limousine bulls higher meat yield by 11.5 kg was realized compared to the general average, and by 30.7 kg higher meat yield than in Simmental cattle. Highly significant deviation from the general average (P<0.01) was observed in slaughter yield (dressing percentage) and quantity of meat and fat in the carcass sides. Cross-section of MLD ...was the largest in meat of cattle (Simmental x Charolais). By using the method of sensory evaluation results were established for the important parameters of quality, softness/tenderness ("firmness" or texture) and succulence ("drieness") of cooked or roasted meat (P<0.01).
TY - CONF
AU - Petrović, Milan M.
AU - Aleksić, Stevica
AU - Ostojić Andrić, Dušica
AU - Petrović, Milan P.
AU - Pantelić, Vlada
AU - Stanišić, Nikola
AU - Petričević, Maja
PY - 2013
UR - http://r.istocar.bg.ac.rs/handle/123456789/688
AB - The study presents the review of the results and impact of crossing of Simmental breed with French fattening breeds on slaughter properties of meat and meat quality. The investigation of technological properties and sensory characteristics was conducted on a MLD sample of the region of 10th to 12th vertebra. Statistical and mathematical analysis was performed using the method of Least Squares mixed model with fixed effects (LS - Least Squares).
The obtained results showed significant deviations of carcass weight and the amount of bones in carcass sides (P <0.05) from the average. In crosses of F1 generation obtained by crossing of Simmental cows with Limousine bulls higher meat yield by 11.5 kg was realized compared to the general average, and by 30.7 kg higher meat yield than in Simmental cattle. Highly significant deviation from the general average (P<0.01) was observed in slaughter yield (dressing percentage) and quantity of meat and fat in the carcass sides. Cross-section of MLD was the largest in meat of cattle (Simmental x Charolais). By using the method of sensory evaluation results were established for the important parameters of quality, softness/tenderness ("firmness" or texture) and succulence ("drieness") of cooked or roasted meat (P<0.01).
PB - Institute for Animal Husbandry, Belgrade-Zemun
C3 - Proceedings of the 10th International Symposium Modern Trends in Livestock Production, Belgrade, Serbia, October 2-4, 2013
T1 - THE EFFECT OF CROSSING SIMMENTAL CATTLE WITH FRENCH BEEF CATTLE BREEDS ON SLAUGHTER PROPERTIES AND QUALITY OF MEAT
SP - 528
EP - 535
UR - https://hdl.handle.net/21.15107/rcub_ristocar_688
ER -
@conference{
author = "Petrović, Milan M. and Aleksić, Stevica and Ostojić Andrić, Dušica and Petrović, Milan P. and Pantelić, Vlada and Stanišić, Nikola and Petričević, Maja",
year = "2013",
abstract = "The study presents the review of the results and impact of crossing of Simmental breed with French fattening breeds on slaughter properties of meat and meat quality. The investigation of technological properties and sensory characteristics was conducted on a MLD sample of the region of 10th to 12th vertebra. Statistical and mathematical analysis was performed using the method of Least Squares mixed model with fixed effects (LS - Least Squares).
The obtained results showed significant deviations of carcass weight and the amount of bones in carcass sides (P <0.05) from the average. In crosses of F1 generation obtained by crossing of Simmental cows with Limousine bulls higher meat yield by 11.5 kg was realized compared to the general average, and by 30.7 kg higher meat yield than in Simmental cattle. Highly significant deviation from the general average (P<0.01) was observed in slaughter yield (dressing percentage) and quantity of meat and fat in the carcass sides. Cross-section of MLD was the largest in meat of cattle (Simmental x Charolais). By using the method of sensory evaluation results were established for the important parameters of quality, softness/tenderness ("firmness" or texture) and succulence ("drieness") of cooked or roasted meat (P<0.01).",
publisher = "Institute for Animal Husbandry, Belgrade-Zemun",
journal = "Proceedings of the 10th International Symposium Modern Trends in Livestock Production, Belgrade, Serbia, October 2-4, 2013",
title = "THE EFFECT OF CROSSING SIMMENTAL CATTLE WITH FRENCH BEEF CATTLE BREEDS ON SLAUGHTER PROPERTIES AND QUALITY OF MEAT",
pages = "528-535",
url = "https://hdl.handle.net/21.15107/rcub_ristocar_688"
}
Petrović, M. M., Aleksić, S., Ostojić Andrić, D., Petrović, M. P., Pantelić, V., Stanišić, N.,& Petričević, M.. (2013). THE EFFECT OF CROSSING SIMMENTAL CATTLE WITH FRENCH BEEF CATTLE BREEDS ON SLAUGHTER PROPERTIES AND QUALITY OF MEAT. in Proceedings of the 10th International Symposium Modern Trends in Livestock Production, Belgrade, Serbia, October 2-4, 2013
Institute for Animal Husbandry, Belgrade-Zemun., 528-535.
https://hdl.handle.net/21.15107/rcub_ristocar_688
Petrović MM, Aleksić S, Ostojić Andrić D, Petrović MP, Pantelić V, Stanišić N, Petričević M. THE EFFECT OF CROSSING SIMMENTAL CATTLE WITH FRENCH BEEF CATTLE BREEDS ON SLAUGHTER PROPERTIES AND QUALITY OF MEAT. in Proceedings of the 10th International Symposium Modern Trends in Livestock Production, Belgrade, Serbia, October 2-4, 2013. 2013;:528-535.
https://hdl.handle.net/21.15107/rcub_ristocar_688 .
Petrović, Milan M., Aleksić, Stevica, Ostojić Andrić, Dušica, Petrović, Milan P., Pantelić, Vlada, Stanišić, Nikola, Petričević, Maja, "THE EFFECT OF CROSSING SIMMENTAL CATTLE WITH FRENCH BEEF CATTLE BREEDS ON SLAUGHTER PROPERTIES AND QUALITY OF MEAT" in Proceedings of the 10th International Symposium Modern Trends in Livestock Production, Belgrade, Serbia, October 2-4, 2013 (2013):528-535,
https://hdl.handle.net/21.15107/rcub_ristocar_688 .
