Meat quality defined based on pH and colour depending on cattle category and slaughter season.
作者： A. Węglarz
DOI: 10.17221/2520-CJAS
关键词:
摘要: The studies were carried out on 614 animals slaughtered in winter and summer seasons. After slaughter post-slaughter processing the carcasses evaluated according to EUROP system. meat pH its colour determined m. longissimus thoracis after 48 hours of chilling. A significant effect cattle category, season interactions between them was found. High values observed mainly groups young bulls (A) (6.1) (B) (6.07). Slightly lower 5.94 5.65, respectively, both above-mentioned winter. Meat collected from heifers characterized by proper analysed seasons whereas obtained cows had above 5.8, independently slaughter. differences lightness L* among all categories statistically highly (P < 0.0001). brightest red darkest cows. same not large despite considerable variation age animals, especially season. Distinctly higher (brighter meat) found excluding which slightly than as well interaction category × For remaining parameters (a*, b*) also compared categories. highest a* b* bulls.
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