Comparison of slaughter value for once-calved heifers and heifers of Polish Holstein-Friesian×Limousine crossbreds

Nogalski, Zenon; Sobczuk-Szul, Monika; Pogorzelska-Przybyłek, Paulina; Wielgosz-Groth, Zofia; Purwin, Cezary; Modzelewska‐Kapituła, Monika

doi:10.1016/j.meatsci.2016.02.019

Cited by 10 publications

(6 citation statements)

References 20 publications

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“…Thus, it is possible that after ageing WBSF values of the meat from cow carcasses will be higher than the meat obtained from the carcasses of younger animals, heifers, and bulls. Another possible explanation is fat content in the muscles, which increases during the life of animals (Nogalski et al, ). Fat deposits loosen the meat tissue, which results in decrease in WBSF values.…”

Section: Discussionmentioning

confidence: 99%

Effects of electrical stimulation applied in combination with shock chilling method on selected quality attributes of beef from young bulls, heifers, and cows carcasses

Banach

Modzelewska‐Kapituła

Wichman

et al. 2018

J Food Process Preserv

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The study was aimed at determining the effect of electrical stimulation (ES) and shock method of chilling on beef pH, tenderness and losses of half‐carcass weight. It was demonstrated that the use of treatments caused a rapid acceleration of the post mortem changes rate in heifers and cows half‐carcasses meat. ES accelerated pH decline in bulls half‐carcasses as well, however did not cause the differences in the ultimate pH. The treatments allowed to obtain 90 and 70% of heifers and cows half‐carcasses, respectively, classified to the first commercial quality grade (meat pH from 5.5 to 5.7), whereas had no effect on bulls half‐carcasses grade. The ES improved meat tenderness, which was demonstrated in approx. 50% reduction in shear force values and enabled to reduce half‐carcasses weight losses. ES in combination with shock chilling might be used to improve the quality of beef and increase profitability of beef carcass production. Practical applications The studies on determining the effect of the usage of own‐construction devise for high‐voltage electrical stimulation with subsequent shock chilling on selected quality attributes of beef from young bulls, heifers and cows carcasses indicated the possibility to improve a commercial quality grade and technological properties of meat originated from half‐carcasses of Holstein‐Friesian (dairy) cattle. The combination of these two treatments enables to obtain the technological and economical effects very important from practical point of view: acceleration of post mortem pH decline in meat tissue (without the risk of cold shortening), increased proportion of the highest grade beef half‐carcasses (especially inmeat from heifers and cows), improved meat tenderness (about approx. 50%) and reduced half‐carcasses weight losses during chilling. Moreover, the treatments can be a useful tool for improving the profitability of beef carcass production and meat quality, which will be beneficial for beef producers and consumers.

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Section: Discussionmentioning

confidence: 99%

Effects of electrical stimulation applied in combination with shock chilling method on selected quality attributes of beef from young bulls, heifers, and cows carcasses

Banach

Modzelewska‐Kapituła

Wichman

et al. 2018

J Food Process Preserv

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“…After colour measurements, each meat sample was divided into two portions: the first portion was used to determine the proximate chemical composition and physicochemical properties of meat, and the other portion was used to evaluate the sensory attributes of meat. The analysis of the proximate chemical composition of meat included the determination of dry matter, total protein, crude fat and ash, according to the procedure described by Nogalski et al (2016). Water-holding capacity was determined based on natural drip loss and cooking loss.…”

Section: Chemical Composition Physical and Sensory Properties Of Thementioning

confidence: 99%

The effect of carcase conformation and fat cover scores (EUROP system) on the quality of meat from young bulls

Nogalski

Pogorzelska-Przybyłek

Sobczuk-Szul

et al. 2019

Italian Journal of Animal Science

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The EUROP classification system includes only a small number of indicators to characterise beef carcases, none of which directly describes meat quality. Therefore, beef producers show limited interest in improving meat quality parameters. The aim of this study was to evaluate whether conformation and fat cover, as assessed in the EUROP classification system, can be reliable descriptors of the qualitative characteristics of beef carcases and meat quality. A total of 198 carcases of young bulls were analysed. Meat samples were collected from the longissimus thoracis (LT) muscle. It was found that the muscle content of three-rib cuts was higher in better-conformed carcases. Conformation class was inversely related to intramuscular fat (IMF) content, the fat content of three-rib cuts and meat juiciness. Meat quality was better characterised by fat class than conformation class. The fat cover had a positive influence on shear force values, the water-holding capacity and tenderness of meat. The water-holding capacity of meat and shear force values can be used in addition to EUROP scores to more accurately characterise beef carcases. HIGHLIGHTS Better conformed carcases have lower intramuscular fat content, lower fat content of threerib cuts, higher shear force values and lower juiciness scores; Fat cover is a more reliable indicator of meat quality than carcase conformation; Water-holding capacity and shear force can be used in addition to EUROP scores.

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“…Both in Poland and worldwide, a part of beef, which is available on the market, originates from milk breeds, breeds of a dual purpose or from crossbreeds [ 6 , 7 ]. In Poland, among milk breeds, the Holstein-Friesian breed is one of the highest importance.…”

Section: Introductionmentioning

confidence: 99%

“…In Poland, among milk breeds, the Holstein-Friesian breed is one of the highest importance. Unfortunately, the meat obtained from such herds is often described as that of a low and unpredicted quality [ 5 , 7 ]. Therefore, there is a need to seek ways for improving the quality of this raw material.…”

Section: Introductionmentioning

confidence: 99%

The Effect of Marinating on Fatty Acid Composition of Sous-Vide Semimembranosus Muscle from Holstein-Friesian Bulls

Tkacz

Tylewicz

Pietrzak-Fiećko

et al. 2022

Foods

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The aim of the study was to evaluate the effect of two commercial oil marinades on marinated bovine semimembranosus muscles’ (n = 12) fatty acid composition. Fatty acids were determined in unmarinated raw and sous-vide beef and marinated muscles with two different marinades. The application of marinating changed the fatty acid composition in sous-vide beef. The sum of saturated fatty acids (SFA) and n-6/n-3 ratio decreased. However, the sum of monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA), including n-6 and n-3, increased in marinated sous-vide beef, while a proportion of conjugated linoleic acid (CLA) and arachidonic acid (AA) decreased. The concentration (mg/100 g) of the sum of SFA and CLA in sous-vide beef was unaffected by marinating; however, the treatment significantly increased the sum of MUFA, PUFA, n-6 fatty and n-3 fatty acid concentrations. Using marinades containing canola oil and spices prior to the sous-vide treatment of beef was effective in improving its fatty acid composition.

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Comparison of slaughter value for once-calved heifers and heifers of Polish Holstein-Friesian×Limousine crossbreds

Cited by 10 publications

References 20 publications

Effects of electrical stimulation applied in combination with shock chilling method on selected quality attributes of beef from young bulls, heifers, and cows carcasses

Effects of electrical stimulation applied in combination with shock chilling method on selected quality attributes of beef from young bulls, heifers, and cows carcasses

The effect of carcase conformation and fat cover scores (EUROP system) on the quality of meat from young bulls

The Effect of Marinating on Fatty Acid Composition of Sous-Vide Semimembranosus Muscle from Holstein-Friesian Bulls

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