Evaluation of the microstructure and tenderness of longissimus lumborum muscle of calves
Journal Title: Journal of Animal Science, Biology and Bioeconomy - Year 2017, Vol 35, Issue 3
Abstract
The aim of the study was to compare the microstructure and tenderness of longissimus lumborum muscle of slaughter calves fed milk or milk substitutes. The research material covered 36 slaughter calves aged approximately 5 weeks. Animals were assigned to two groups due to their breed, i.e. Polish Holstein-Fresian Black-and-White strain (10 males and 10 females), and commercial crossbreds with Simmental breed (8 males and 8 females). Samples were taken from the longissimus lumborum muscle. The percentage, diameter and surface area of red (I), intermediate (IIA), and white (IIB) fibres were analysed. The Warner-Bratzler shear force and energy of cooked samples were determined. The longissimus lumborum muscle of crossbred calves contained significantly (p ≤ 0.05) more red fibres (type I) but less (p > 0.05) white (IIB) and intermediate (IIA) fibres than black and white animals. In addition, meat of crossbred calves was tenderer. The sex did not influence the percentage, diameter or surface area of all types of fibres, which was probably related with the young age of animals (lack of hormones effect). Generally, meat of calves aged approximately 5 weeks, regardless of the genetic group, was comparable.
Authors and Affiliations
Małgorzata Ryszkowska-Siwko, Mariusz Florek, Piotr Skałecki, Anna Litwińczuk, ZYGMUNT LITWIŃCZUK
Keywords
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