The influence of crossbreeding on collagen solubility and tenderness of Infraspinatus and Semimembranosus muscles of semi‐intensively reared young bulls |
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| Authors: | Monika Modzelewska‐Kapitu?a Zenon Nogalski Aleksandra Kwiatkowska |
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| Affiliation: | 1. Department of Industrial Commodity, Basics of Techniques and Energy Management, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland;2. Department of Cattle Breeding and Milk Evaluation, Faculty of Animal Bioengineering, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland;3. Department of Meat Technology and Chemistry, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland |
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| Abstract: | The aim of the present study was to investigate the effects of crossbreeding on collagen content and solubility, shear force (WBSF) and the eating quality of Infraspinatus (INF) and Semimembranosus (SM) muscles of young bulls and the relationships between collagen content and solubility, shear force and the eating quality of beef. The experimental material comprised muscles of crossbred young bulls (about 600 days old) of Polish Holstein‐Friesian (PHF) × Limousine (LM) (n = 10), PHF × Charolaise (CH) (n = 9), PHF × Hereford (HER) (n = 9) breeds. The crossbreeding influenced WBSF, aroma and taste, total, water‐soluble, acid‐soluble, total soluble and insoluble collagen content, as well as the acid‐soluble, total soluble and insoluble collagen proportions. WBSF was significantly negatively correlated with sensorial tenderness and water‐soluble collagen content. The eating quality of beef obtained from different crossbreds was similar; however, the meat from PHF × LM and PHF × HER bulls had lower WBSF values than PHF × CH bulls. © 2016 Japanese Society of Animal Science |
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| Keywords: | beef bull collagen crossbreeding tenderness |
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