CARCASS AND MEAT QUALITY OF SLOVAK PIED HEIFERS AND THEIR CROSSES BY LIMOUSINE BREED
DOI:
https://doi.org/10.15414/jmbfs.2015.4.special3.31-33Keywords:
Beef, shear force, chemical quality, pH valueAbstract
The aim of the present study was analysed heifer carcass and meat quality of Slovak pied breed and their crosses by limousine breed. The heifers were fattened by the same feed ration to the 450 days of age. There was a significant difference between the groups of the heifers (P ≤0.01) in the dressing percentage and muscle ratio (P ≤0.05). The Longissimus muscle chemical quality of fattening heifer were evaluate. Content of protein was similar in the Slovak pied heifers and in the crosses by limousine was insignificantly lower. Intramuscular fat content was significantly differed (P≤0.05), in the Slovak pied heifers was 2.95 % and the crosses by Limousine 3.52 %.Water holding capacity was insignificantly higher in the Slovak pied cattle as in the crosses by Limousine breed. Shear force was significantly (P ≤ 0.05) higher in the Longissimus muscle of Slovak pied cattle (7.1 WB) as in the crosses by Limousine breed (6.42 WB).Downloads
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Published
2015-02-02
How to Cite
ÄŒuboň, J., KaÄániová, M., Bebejová, A., Kunov3, S., HaÅ¡ÄÃk, P., Hleba, L., & Å mýkalová, H. (2015). CARCASS AND MEAT QUALITY OF SLOVAK PIED HEIFERS AND THEIR CROSSES BY LIMOUSINE BREED. Journal of Microbiology, Biotechnology and Food Sciences, 4(special issue 3 (Food Sciences), 31–33. https://doi.org/10.15414/jmbfs.2015.4.special3.31-33
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Food Sciences
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Copyright (c) 2015 Juraj ÄŒuboň, Miroslava KaÄániová, Andra Bebejová, Simona Kunov3, Peter HaÅ¡ÄÃk, Lukáš Hleba, Helena Å mýkalová
This work is licensed under a Creative Commons Attribution 4.0 International License.
All papers published in the Journal of Microbiology, Biotechnology and Food Sciences are published under a CC-BY licence (CC-BY 4.0). Published materials can be shared (copy and redistribute the material in any medium or format) and adapted (remix, transform, and build upon the material for any purpose, even commercially) with specifying the author(s).
