Volume 8
Issue 3
Food Science and Technology
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
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 Lachowicz2, Henryk Kamieniecki3, Jerzy Wójcik3, Leszek Gajowiecki4, Joanna Żochowska-Kujawska2, Arkadiusz Żych4, Marek Kotowicz4, Piotr Sablik3, Edyta Rzewucka3
1 Department of Meat Technology, Faculty of Food Technology and Fisheries,
West Pomeranian University of Technology, Szczecin, Poland
2 Department of Meat Technology,
West Pomeranian University of Technology, Szczecin, Poland
3 Department of Ruminant Animal Science,
University of Agriculture in Szczecin, Poland
4 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, Faculty of Food Technology and Fisheries,
West Pomeranian University of Technology, Szczecin, Poland
K. Królewicza 4, 71-550, Szczecin, Poland
phone: (+48 91) 423 10 61 ext. 332
email: msobczak@zut.edu.pl
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.