Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.
2005
Volume 8
Issue 3
Topic:
Food Science and Technology
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Sobczak M. , Lachowicz K. , Kamieniecki H. , Wójcik J. , Gajowiecki L. , Żochowska-Kujawska J. , Żych A. , Kotowicz M. , Sablik P. , Rzewucka E. 2005. THE EFFECT OF CATTLE GENOTYPE ON TEXTURE OF SELECTED MUSCLES DURING POST-MORTEM AGEING, EJPAU 8(3), #09.
Available Online: http://www.ejpau.media.pl/volume8/issue3/abs-09.html

THE EFFECT OF CATTLE GENOTYPE ON TEXTURE OF SELECTED MUSCLES DURING POST-MORTEM AGEING

Małgorzata Sobczak1, Kazimierz Lachowicz1, Henryk Kamieniecki2, Jerzy Wójcik2, Leszek Gajowiecki3, Joanna Żochowska-Kujawska1, Arkadiusz Żych3, Marek Kotowicz3, Piotr Sablik2, Edyta Rzewucka2
1 Department of Meat Technology, West Pomeranian University of Technology, Szczecin, Poland
2 Department of Ruminant Animal Science, University of Agriculture in Szczecin, Poland
3 Department of Meat Technology, Agricultural University of Szczecin, Poland

 

ABSTRACT



Changes in textural parameters of selected muscles (m. longissimus lumborum - LL, m. semitendinosus - ST, m. semimembranosus - SM, m. biceps femoris - BF) of pure-breed cattle Charolaise (CHL) and two groups of cross breeds: Hereford×Charolaise (HEF×CHL) and Simental×Charolaise (SIM×CHL) taken on the 3rd, 7th and 12th day of post-mortem cold storage were estimated.

Of the four muscles tested, the highest hardness, springiness and chewiness were found in BF, which at the same time showed the highest stringiness, perceptible of connective tissue, cooking loss, and the lowest juiciness. Post mortem ageing resulted in a reduction of hardness, springiness and cooking loss and in an increase of tenderness and purge loss. The rate and dimension of tenderization were relative to the both cattle genotype and muscle tested on the one side, and stage of tenderization on the other.

Key words: texture, muscles, young bulls, ageing.


Małgorzata Sobczak
Department of Meat Technology,
West Pomeranian University of Technology, Szczecin, Poland
K. Królewicza 4, 71-550, Szczecin, Poland
phone: (+48 91) 423 10 61 ext. 332

Kazimierz Lachowicz
Department of Meat Technology,
West Pomeranian University of Technology, Szczecin, Poland
K. Królewicza 4, 71-550, Szczecin, Poland
phone: (+48 91) 423 10 61 ext. 332


Henryk Kamieniecki
Department of Ruminant Animal Science,
University of Agriculture in Szczecin, Poland
Doktora Judyma 12, 71-466 Szczecin, Poland
email: hkamieniecki@p-ar.szczecin.pl

Jerzy Wójcik
Department of Ruminant Animal Science,
University of Agriculture in Szczecin, Poland
Doktora Judyma 12, 71-466 Szczecin, Poland

Leszek Gajowiecki
Department of Meat Technology,
Agricultural University of Szczecin, Poland
K. Królewicza 4, 71-550, Szczecin, Poland
phone: (+48 91) 423 10 61 ext. 332


Joanna Żochowska-Kujawska
Department of Meat Technology,
West Pomeranian University of Technology, Szczecin, Poland
K. Królewicza 4, 71-550, Szczecin, Poland
phone: (+48 91) 423 10 61 ext. 332
email: joanna.zochowska-kujawska@fish.ar.szczecin.pl

Arkadiusz Żych
Department of Meat Technology,
Agricultural University of Szczecin, Poland
K. Królewicza 4, 71-550, Szczecin, Poland
phone: (+48 91) 423 10 61 ext. 332
email: zych@fish.ar.szczecin.pl

Marek Kotowicz
Department of Meat Technology,
Agricultural University of Szczecin, Poland
K. Królewicza 4, 71-550, Szczecin, Poland
phone: (+48 91) 423 10 61 ext. 332

Piotr Sablik
Department of Ruminant Animal Science,
University of Agriculture in Szczecin, Poland
Doktora Judyma 12, 71-466 Szczecin, Poland

Edyta Rzewucka
Department of Ruminant Animal Science,
University of Agriculture in Szczecin, Poland
Doktora Judyma 12, 71-466 Szczecin, Poland

Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.