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Quality of meat from crosses of cows of dairy breeds with beef bulls

Quality of meat from crosses of cows of dairy breeds with beef bulls

Animal Science Papers and Reports 20(Suppl. 1): 229-234

Meat of crossbred bulls and heifers maintained in experimental or commercial herds were examined. The chemical composition, physicochemical properties, and palatability of the longissimus dorsi muscle were analysed. Meat pH was on a satisfactory level (5.74), while the indicator of colour lightness depended on the animals' age. The intramuscular fat content showed a considerable variation - from 0.45 to 7.41%. Among the palatability traits, the widest variation was shown for tenderness.

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