Chemical, technological and sensory properties of meat from different cattle genotypes

Abstract

Possibilities for improvement of the quality of beef in population of Domestic spotted cattle breed (D) by application of industrial crossing with French fattening breeds Charolais (DxS) and Limousine (DxL) were investigated. Comparative research included 25 heads of young cattle of DxS, 18 crosses of DxL and 21 crosses of D genotype. Results of the analysis of chemical composition of longissimus muscle in young cattle show significant statistical differences (P<0.05) in percentage of intramuscular fat, the highest value was determined in cattle of group DxS (2.37%), and in total pigments which was the highest in cattle of group D (101.12 ppm). Young cattle in group D had the lowest value of the meat shear force after heat treatment (5.43 kg/cm2), i.e. they had the tenderest meat. Data obtained in the sensory analysis of cooked meat were very high and showed no significant differences between groups. Statistically significant difference (P<0.05) was established only in assessment of aroma/taste, which was somewhat higher in young cattle of group DxS (4.87). Data obtained in this trial justify the economic goal of crossing of domestic Simmental breed with noble cattle breeds in production of meat of high quality, which is of great importance both for producers (farmers) and final customer (consumer).