Marbling of meat I. Chemical and physico-technological parameters of cows’ meat

Abstract

The aim of the research work was to compare the quality of slaughtered cows of two age categories, depending on the degree of marbling of meat. Marbling degree in meat of slaughter cows was compared in two age categories: Category 1 – cows up to 4 years old; Category 2 – cows over 4 years old. Samples from musculus longissimus dorsi on the level of 9th – 11th ribs were evaluated. We used 10 points scale to estimate the marbling degree (degree 1 – very abundant marbling, degree 10 – practically devoid of marbling). Besides the marbling degree we evaluated the quantitative parameters of meat (fat, water, proteins, pH, colour L, water holding capacity and grilling losses) as well as some parameters of slaughter value (age at slaughter, carcass weight, class of conformation). We found no significant difference between both categories on the basis of marbling degree in meat. We noticed highly significant differences in the parameter age at slaughter in all marbling degrees of meat. Significant differences were found only in marbling degree 6 with the parameters carcass weight and meatiness.