Meat Quality of Loin and Top Round Muscles from the Hanwoo and Holstein Veal Calves

Yim, Dong-Gyun; Chung, E. R.; Chung, Ku-Young

doi:10.5851/kosfa.2015.35.6.731

Cited by 8 publications

(11 citation statements)

References 17 publications

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“…The veal from Holstein slaughtered in 130 kg showed very light meat characterized with lowest a* value. Our results are similar to those of Yim et al (2015a) for L* value of the MLT.…”

supporting

confidence: 91%

“…According to Huff and Lonergan (2010) the moisture content of meat is variable due to species, breed, age of animal, nutrition and its morphological -anatomical origin. Our results of the moisture content are similar to those of the loin muscle shown by Yim et al (2015a). Cho et al (2014) reported that the M. longissimus dorsi from 6 month old Holstein calves contains 76.27% moisture, 22.30% protein and 1.42% intramuscular fat.…”

supporting

confidence: 89%

“…No significant differences were found in the dressing percentage, whereas the highest dressing percentage (51.02%) had calves of heaviest group (P > 0.05). Yim et al (2015a) noted dressing percentage 59.1% in Holstein bulls slaughtered in higher weight (270 kg). Dressing percentage of 48.3% found Chládek and Falta (2006) in Holstein bulls fattening up to 300 kg.…”

Section: Resultsmentioning

confidence: 91%

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The Effect of the Slaughter Weight on Carcass Composition, Body Measurements and Veal Quality of Holstein Calves

Vavrišínová

Hozáková

Bučko

et al. 2019

Acta Univ. Agric. Silvic. Mendelianae Brun.

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The aim of this study was to investigate the growth, fattening characteristics and veal quality of MLT from Holstein calves (total number of 40 heads) produced from 4 slaughter weight groups (130, 150, 180 and 210 kg). Calves were fed in the same conditions. Average daily gains ranged from 660 g in slaughter weight 130 kg to 840 g in weight 210 kg (P < 0.001). The most important changes of linear body measurements were revealed in hip height and withers height (P < 0.001). Slaughter weight had strong impact on average daily gain and most of body measurements (P < 0.01). Slaughter weight influenced proportion of kidney, rumen and intestinal fat, while highest proportion was found in the group of 180 kg (P < 0.001). Calves of slaughter weight 180 kg had lowest proportion of bones (P < 0.001) and highest proportion of meat (P < 0.001) from right – half carcass. Highest proportion of separable fat had calves of 210 kg as well as 150 kg. In terms of nutritional quality of veal, we found significant and high individual differences in intramuscular fat content (P < 0.01) as well as between monitored groups. The lightness of the meat was highest in the group of 180 kg (P < 0.05). Protein content of the loin muscle had negative impact on intramuscular and moisture content (P < 0.001). Parameter pH strongly positively influenced drip loss value and negatively electrical conductivity.

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“…The veal from Holstein slaughtered in 130 kg showed very light meat characterized with lowest a* value. Our results are similar to those of Yim et al (2015a) for L* value of the MLT.…”

supporting

confidence: 91%

supporting

confidence: 89%

Section: Resultsmentioning

confidence: 91%

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The Effect of the Slaughter Weight on Carcass Composition, Body Measurements and Veal Quality of Holstein Calves

Vavrišínová

Hozáková

Bučko

et al. 2019

Acta Univ. Agric. Silvic. Mendelianae Brun.

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“…At age between 7 and 9 years cut from tenderloin was lower (P < 0.05) in Boran than Arsi and Harar. This finding was lower than the finding reported by [50] on Hanwoo cattle breed veal calves tenderloin (2.76 ± 0.01). Boran breed of <3 years of age yielded greater (P < 0.05) Top and Bottom sirloin than Arsi and Harar.…”

Section: Effect Of Age and Breed Of Cattle On Primal Meat Cuts Percencontrasting

confidence: 81%

“…The current study is in agreement with the finding of [49] who reported relatively similar rib cut percentage (9.24%) and lower chuck cut (16.67%). However, [50] reported higher mean rib cut percentage (15.45 ± 1.60) for Hanwoo cattle breed veal calves.…”

Section: Effect Of Age and Breed Of Cattle On Primal Meat Cuts Percenmentioning

confidence: 83%

Effect of Age and Breeds of Cattle on Carcass and Meat Characteristics of Arsi, Boran, and Harar Cattle in Ethiopia

Tefera¹,

Mummed²,

Kurtu³

et al. 2019

OJAS

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The objective of this study was to determine the effect of age and breed of cattle on carcass and meat characteristics in Ethiopia. A total of 39 (Arsi 11, Boran 14 and Harar 14) cattle breeds with age categories of <3, 4 -6, and 7 -9 years were used for the study. The bulls were purchased from their respective production system of mixed crop livestock system (Arsi and Harar) and Ranch (Boran). Parameters such as live and carcass weight, meat yield percent, fat characteristics, and primal beef cuts were evaluated. Complete randomized design was used for the study. The live weight of bulls at <3, 4 -6 and 7 -9 years ranged 135 -183, 167 -181, and 155 -433 kg, respectively. The carcass weight, dressing percentage, meat yield percent, forequarter, hindquarter, rib eye area, and fat thickness ranged 57 -209.73 kg, 41.8% -51.6%, 32% -58%, 11.7 -56.42 kg, 14.04 -45.34 kg, 4.78 -10.25 square inches and 0.18 -0.38 inches, respectively. At an early age category (<3 years) meat yield percentage of Arsi, Boran and Harar breeds were 50.86, 30 and 18.72, respectively, and as age category shifted from one age category to the next Harar increased by 13× and Boran by 2.9× and Arsi decreased by -0.93×. The mean rib percentage of Arsi, Boran and Harar were in the range of 7.98 -9.57, 8.62 -10.44 and 7.08 -8.83, respectively. Breed and age of bulls had significantly affected primal meat cuts. Meat yield was predicted from live and hot carcass weight with coefficient determination (R 2 ) of 70.66% and 74.75%, respectively. From the study, it was concluded that age and breeds of cattle had significantly influence on carcass and meat characteristics. Therefore, to determine whether variations were due to genetic or environmental cause's evaluation of the three breeds under similar feeding condition was recommended.How to cite this paper: Tefera, T.

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Slaughter performance, chemical composition and physical technological parameters of Holstein veal fed with total mixed ration (TMR) and alfalfa hay

Hozáková

Vavrišínová

Bučko

et al. 2020

Acta fytotechn zootechn

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Licensed under a Creative Commons Attribution 4.0 International LicenseThis study was conducted to evaluate the selected fattening characteristics, carcass parameters and analysing of parameters associated with the meat quality of twenty Holstein male calves fed with different diets. Calves were after weaning divided into two groups with respect of feeding; control group fed with untreated total mixed ration (TMR) and experimental group, which received industrially dried alfalfa hay. Calves of both groups were after about 193 days slaughtered in the experimental abattoir. Subsequently, after chilling for 24 hours, detailed dissection of the right -carcass half was performed. For the nutritional characteristics, physical technological parameters and sensory properties, slices of loin (M. longissimus thoracis) and top round (M. semimembranosus) muscles were taken 24 hours post mortem. The average daily gains were higher in the experimental group of calves (P >0.05). Although calves of the control group had higher dressing percentage (50.23%; P >0.05), no significant differences were determined in the carcass weight (P >0.05). Proportions of some of intraabdominal fats were influenced by feeding concept; calves of alfalfa hay treated group had lower proportion of intestinal fat (P >0.05) and higher proportion of kidney fat (P >0.05). Differences in total amount of meat from right -half carcass were not significant (P >0.05); proportion of separable fat was higher in the experimental group of calves. In terms of individual valuable meat cuts, higher proportion of tenderloin was determined in the group fed with alfalfa hay (1.80%); however results were no significant. Statistical significant variety at the level P <0.05 were revealed in the moisture content, intramuscular fat content and energy value. The loin muscle from experimental group was lighter (CIE L*; P >0.05) 24 hours post mortem.

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Meat Quality of Loin and Top Round Muscles from the Hanwoo and Holstein Veal Calves

Cited by 8 publications

References 17 publications

The Effect of the Slaughter Weight on Carcass Composition, Body Measurements and Veal Quality of Holstein Calves

The Effect of the Slaughter Weight on Carcass Composition, Body Measurements and Veal Quality of Holstein Calves

Effect of Age and Breeds of Cattle on Carcass and Meat Characteristics of Arsi, Boran, and Harar Cattle in Ethiopia

Slaughter performance, chemical composition and physical technological parameters of Holstein veal fed with total mixed ration (TMR) and alfalfa hay

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