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.: Home > Animal Science Papers and Reports > 2005 > Volume 23 Number 3 > Tomasz Daszkiewicz, Stanis³aw Wajda, Jacek Kondratowicz

Physico-chemical and sensory properties of meat from Black-and-White and Black-and-White × Limousine heifers differing in intramuscular fat content

Tomasz Daszkiewicz, Stanis³aw Wajda, Jacek Kondratowicz
Department of Animal Raw Materials, University of Warmia and Mazury, Oczapowskiego 5, 10-719 Olsztyn, Poland
Abstract :

The study was performed on samples of the longissimus dorsi muscle (LD) of 71 Black-and-White
(BW) and 50 crossbred BW x Limousine (BWL) heifers. The samples were divided into five groups,
depending on the intramuscular fat (IMF) content . .1.00, 1.01-2.00, 2.01-3.00, 3.01-4.00 and >4.00%. An increase in the IMF content of LD was accompanied by a decrease in the number of samples with pHu higher than 6.0. In the meat from BW heifers (characterized by lower pHu variation) an increase in the IMF level positively affected palatability, juiciness and tenderness. In meat from BWL crossbreds (characterized by wider pHu variation) the sensory properties depended to a higher degree on pHu than on IMF content.

Keywords :
heifers / intramuscular fat / longissimus dorsi / meat quality

Date Deposited : 09 Aug 2011 12:25

Last Modified : 09 Aug 2011 12:25

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Volume 23, Number 3, - 2005

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