Physico-chemical and sensory properties of meat from Black-and-White and Black-and-White x Limousin heifers differing in intramuscular fat content.

摘要

The study was performed on samples of the longissimus dorsi muscle (LD) of 71 Black-and-White (BW) and 50 crossbred BW x Limousin (BWL) heifers. The samples were divided into live groups, depending on the intramuscular fat (IMF) content-<=1.00, 1.01-2.00, 2.01-3.00, 3.01-4.00 and >4.00%. An increase in the IMF content of LD was accompanied by a decrease in the number of samples with pH. higher than 6.0. In the meat from BW heifers (characterized by lower pHu, variation) an increase in the IMF level positively affected palatability, juiciness and tenderness. In meat from BWL crossbreds (characterized by wider pHu variation) the sensory properties depended to a higher degree on pHu than on IMF content..