TECHNOLOGICAL, CHEMICAL AND DEGUSTATIONAL PROPERTIES OF BEEF OF YOUNG STOCK OF UKRAINIAN BLACK AND SPOTTED DAIRY BREED OF VARIOUS AGE AND WEIGHT BEFORE SLAUGHTERING

Authors

  • O. P. Kruk National University of Life and Environmental Sciences of Ukraine image/svg+xml

DOI:

https://doi.org/10.31548/dopovidi2016.03.007

Keywords:

beef, active acidity (pH), penetration, water-absorbing capacity

Abstract

The quality of meat is a complex term which can be characterized by a lot of attributes, among which chemical composition is basic. Correlation between moisture and fat in beef characterizes its maturity. Creating appropriate conditions for feeding and keeping provides high beef production in calves of black and spotted breed which satisfies demands of processing enterprises.

Nutritional value of meat is determined by its chemical composition and correlation of essential components including both basic matters and those in small quantities but of great physiological importance. Organoleptic analysis provides the most precise results at evaluation of color, taste, flavor, consistence, richness of meat, broth transparence, availability and absence of the strange flavor and after-taste.

In making the assessment of beef quality as the material for beef industry characteristics which show its technological properties are of great importance: pH, moisture retaining capacity, color of meat tissue. Quality of meat materials is also affected by age, breed, gender, conditions of keeping and feeding, time and distance of transportation, which have an impact on its suitability for processing [1]. That is why studying the impact of age and weight of calves before slaughtering on chemical, technological, and degustational properties of beef is of immediate interest.

With the increase of slaughtering age of young stock the percentage of moisture declines. The percentage of protein is the highest at the age of 24 months. The percentage of fat with the increase of slaughtering age increases and percentage of mineral matters – declines. Caloric value of beef increases when animals are slaughtered at the age of 24 months. With increase of slaughtering age of young stock coefficients of correlation between marbling and caloric value increase from 0,1 in 20 months to 0,4 in 22 months. Moisture retaining capacity is the highest in calves in the age of 24 months. The active acidity with the increase of calves slaughter age declines.

The quality of product may quite objectively be characterized by its physical condition which depends on chemical composition and is determined by intracellular composition. With the increase of the age of animals before slaughtering penetration – factor which characterizes structural-mechanical properties of materials declines. During the degustation of broth and boiled meat of different age no distinctions were observed.

With the increase of slaughter age of animals broth color becomes more intensive, the softness and richness of boiled meat increases. Chemical composition of the beef of calves at different live weight shows no distinctive differences. The amount of moisture with increase of factual live weight tends to decline, except for animals from the group with weight from 401 to 405 kg where it reaches its highest point – 73,73 %.  Protein in beef fluctuates from 19,36 (401 – 450 kg) to 22,35 % (over 500 kg) depending on factual live weight. The amount of fat is the highest (9,25 %) at weight over 500 kg. The amount of mineral matters fluctuates from 1,20 % at factual live weight over 500 kg to 2, 91 % at weight 451-500 kg.

The caloric value of beef is changing irregularly. It reaches the highest point at live weight over 500 kg. Moisture retaining capacity with increase of factual live weight before slaughtering declines, except for weight over 500 kg where its value is the highest – 70%. pH and penetration of beef with the increase of factual live weight of calves before slaughtering declines.  At the increase of factual live weight of calves before slaughtering the score for the taste of beef declines. The highest score for flavor and easiness of chewing got boiled meat from animals with live weight before slaughtering from 350 to 400 kg, for the highest richness and softness over 500 kg

 

Author Biography

  • O. P. Kruk, National University of Life and Environmental Sciences of Ukraine
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Issue

No. 3 (60) (2016)

Section

Technology of production and processing of livestock products

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