The area of loin eye in bulls of the Ukrainian Black-and-White dairy breed and its relationship with beef characteristics

Abstract

The relevance of the work was to determine whether the loin eye area of m. longissimus dorsi as a criterion for evaluating the yield of high-value cuts from beef carcasses, is associated with beef characteristics from bulls of the Ukrainian Black-and-White dairy breed. The purpose of the study was to establish correlations between the loin eye area and the slaughter characteristics by the chemical composition, sensory, physical and technological properties of beef. The correlation between the cross-sectional area of the oblong muscle and slaughter indicators, the quality of carcasses, the chemical composition, sensory, physical and technological properties of beef was studied in the bulls of Ukrainian Black-and-White dairy breed (UBWDB) aged from 18 to 24 months. A linear correlation was established between the loin eye area and the slaughter weight (r = 0.404; P>0.95), the amount of muscle tissue (r=0.355; P>0.95), including the highest (r=0.680; P>0.999) and the first (r = 0.501; P > 0.99) grades, the content of fat tissue in the carcass (r = 0.477; P > 0.99). The loin eye area correlated inversely (r = -0.607; P > 0.95) with t he amount lost in boiling beef, the amount of second-class muscle tissue (r = -0.377; P > 0.95), the development of subcutaneous fat (r = -0.395; P > 0.95), the total ash mass (r = -0.560; P > 0.95), the juiciness of boiled meat (r = -0.522; P > 0.95), taste and aroma of broth (r = -0.587; P > 0.95). There was a tendency for an inverse correlation between the loin eye area and the total fat content of beef (r = -0.119), protein (r=-0.401), dry matter (r=-0.403), acidity (r=-0.458), muscle tissue colour (r=-0.126), conformation (r = -0.127), penetration (r = -0.477), taste (r = -0.214) and aroma (r = -0.363) of boiled meat, tenderness (r = -0.256), residue after chewing (r = -0.442), the thickness of broth (r = -0.207), and to a linear correlation – with the amount of tendons and ligaments (r = 0.331), marbling (r = 0.162), the colour of fat tissue on the carcass (r = 0.276), transparency of the broth (r = 0.180). The practical significance of the data is to obtain knowledge that allows formulating marketing strategies for predicting food quality, quantity of premium and first-grade beef, its technological properties and intended use based on the correlation between the loin eye area of m. longissimus dorsi