LAUGHTER CHARACTERISTICS AND PHYSICAL TECHNOLOGICAL PARAMETERS OF VEAL FROM MALE CALVES OF HOLSTEIN AND SLOVAK SIMMENTAL BREEDS

Abstract

Monitoring of selected carcass parameters and analysing of qualitative parameters of veal calves has become an object of concern. The aim of this experiment was to evaluate slaughter parameters, proximate composition and physical technological parameters of Musculus longissimus thoracis (MLT) and Musculus semimembranosus (SM) from calves of two different utility types: Holstein (H) and Slovak Simmental breed (S). The calves were reared under the same housing conditions. All animals were fed with alfalfa hay, feed straw and feed mixture, with ad libitum access to free water. The fattening period started from weaning (about 60 days of age) to required final weight. Total length of the fattening period was about 150 days. No significant differences in the slaughter weight (P>0.05), carcass weight (P>0.05) and dressing percentage (P>0.05) were revealed. Higher content of rumen and intestinal fat was observed in the Holstein veal calves (P>0.05), whereas content of kidney fat was higher in the S calves (P<0.05). Higher differences were found in the proportions of technical bones (P<0.01) and proportion of meat from right- half carcass (P<0.05), but no significant differences in the proportion of marrow bones (P>0.05) and separable fat (P>0.05) were found. No significant differences were found in the most valuable meat cuts – tenderloin, sirloin, round meat (P>0.05). As regards the chemical analysis of the loin muscle, significant differences in moisture content were revealed (P<0.01). Holstein calves had higher content of intramuscular fat (P>0.05) in both the muscles. Energy value of MLT was greater in the Holstein; however results were not significant (P>0.05). Concentration of MDA in samples increased during 9 days of storage which is normal due to the ageing process of the meat. Higher degradation of lipids after 9 days of storage was found in samples from Holstein veal (P>0.05). Statistical significant variety of the pH1 (P<0.001) and pH24 (P<0.001) values as well as drip loss value (P<0.01) were found. Cooked samples of MLT were tenderer in Holstein calves (P<0.001) which are consistent with higher content of intramuscular fat. Samples of top round muscle were tougher (P<0.05).In colour spectrum of MLT after 7 days after slaughter was observed darker (CIE L*; P<0.01) and redder (CIE a*; P>0.05) meat in the S male calves which had also higher electrical conductivity – 2 value (P<0.001).