Effect of age at slaughter on quality of carcass and meat in cows

Authors

  • J. MOJTO
  • K. ZAUJEC
  • M. GONDEKOVÁ

Keywords:

cows, age, carcass quality, meat quality, DCB

Abstract

In the study, quality of carcass (SEUROP), meat (musc.long.dorsi - MLD) and occurrence of the qualitative deviation in meat dark cutting beef (DCB) were compared with slaughter cows at the age to 4 years (3.03) and at the age over 4 years (6.59). Better meat contents in carcass (1.40) and larger MLD area (68.10 m2 ) was noted in older cows (B). In fattiness of carcass there were no statistically significant differences between groups (A-1.88, B-1.93). Chemical analysis of MLD showed that older cows had less water (73.88 and 75.72 g.100 g-1, resp.) but more proteins (20.57 and 19.98 g.100 g-1, resp.) and intramuscular fat (4.50 and 3.30 g.100 g-1, resp.) in the muscular substance. There were no statistically significant differences among age groups of cows in physico-technological parameters and sensorial evaluation of grilled meat. However, the trends suggest that there is darker meat and higher values of shear force in grilled meat of older cows. Occurrence of DCB deviation was balanced in both groups and it was about 6.50 %.

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Published

2009-03-31

Issue

Vol. 42 No. 1 (2009)

Section

Articles