Preliminary Results for the Biochemical Profile Before Slaughtering and Meat Quality of Three Commercial Beef Hybrids
Keywords:
beef meat quality, beef commercial hybrids, biochemical profileAbstract
This research is subscribed of an extensive project that has as main objective the production of crossbred specialized beef hybrids from reformed Romanian Black Spotted cattle’s with bulls from breeds specialized in meat production (Blue Blanch Belgique, Aberdeen-Angus and Limousin). The average biochemical indicators analyzed showed a normal state of animal's health. The obtained half-breeds products (bulls) were raised under semi-intensive conditions and slaughtered at 12 months of age. Live weight, back-fat thickness and carcass traits were significantly influenced by breed, all fat parameters being lower at this age than at the standard minimum age of slaughter for meat production (18 months). Drip loss and chemical composition were similar for the breeds. The meat was lighter and pH24 values of longissimus muscle were between 5.57 and 5.64. Sensory panel tenderness and Warner-Bratzler shear force values indicated tougher meat at RBSxAA than at RBSxLi or RBSxBBB. Differences in meat quality were probably due to the combined effects of raw chemical composition and pH dynamics during ripening. It was concluded that slaughtering steers at younger ages may require supplementary feeding; the recommended slaughter age was between 18 and 25 months old.
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