Quality of bull beef of the Ukrainian black and white dairy breed in dependence on the development of subcutaneous adipose tissue
DOI:
https://doi.org/10.5219/1917Keywords:
meat productivity, bulls, fat (subcutaneous fat), intramuscular adipose tissue, Ukrainian black and white dairy breedAbstract
Determining the compliance of the quantitative and qualitative characteristics of the domestic cattle breed beef by the EUROP carcass standards is of great importance during Ukraine's accession to the European Union. The beef quality of a 21-month-old bull of the Ukrainian black and white dairy breed dependent on the subcutaneous adipose tissue development was evaluated at "Zhuravushka" FG in Kyiv region. From birth to 4 months of age, they were kept in groups of 25 heads. Growth and fattening were carried out at a feeding platform. For slaughter, the cattle were formed by a method of analogous groups. Following the EUROP system, the coverage of the carcasses with the subcutaneous fat was visually evaluated in five classes. The colour of the muscular and adipose tissue was determined by a scale of 1 to 7. The marbling of the muscular tissue was evaluated on a scale of 1 to 12, and the thickness of the carcass fat was measured between the 12th and 13th ribs as per the JMGA method. For chemical analysis to be conducted, 300 g of m. longissimus dorsi were taken from each cattle. The minced meat from that place was analyzed for total fat content – according to DSTU ISO1443:2005, mass, total ash - according to DSTU ISO 936-2008, moisture – according to DSTU ISO 1442-2005, pH – according to DSTU ISO 2917-2001 with the use of the laboratory ionometer (I-160M), penetration with the use of the automatic penetrometer PM DH in the laboratory of the department of meat, fish and seafood technologies of the National University of bioresources and nature management of Ukraine (NUBNMU). The beef's moisture-retaining capacity, broth tasting, and cooked meat were carried out in the "Meat Quality" laboratory of the Department of Milk and Meat Production Technologies of the NUBNMU. As the amount of subcutaneous fat increases, the marbling class of the bull beef does not increase. The development of the subcutaneous adipose tissue has no impact on the colour, pH, boiling, and transverse cut force of the beef. Due to better subcutaneous adipose tissue development, the meat has a higher moisture-retaining capacity than beef with its smaller amount. The development of the adipose tissue on the carcasses of the 21-month-old bull beef of the Ukrainian black and white dairy breed by the EUROP standard does not permit the prediction of the qualitative characteristics of the beef.
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