title: Variation of meat quality parameters due to conformation and fat class in limousin bulls slaughtered at 25 to 27 months of age.
abstract: The aim of the present study was to determine the influence of age of animal, hot carcass weight, pH, conformation and fat class on basic beef quality attributes (tenderness, sarcomere length, basic chemical composition, marbling and colour) in a group of purebred animals. The object of the study was beef of Limousin bulls (25 to 27 months, hot carcass weight - 432±31 kg, "U" conformation class, "2"-"3" fat class). Analysed cuts were Infraspinatus muscle from the blade and Longissimus dorsi muscle from the cube roll and the striploin. Tenderness was analysed with universal testing machine, colour - chromometer analysis, sarcomere length - microscopic method, basic chemical composition - near-infrared spectroscopy and marbling - computer image analysis. No differences in tenderness and sarcomere length were observed within the age groups of Limousin bulls (age of 25, 26, 27 months) (p>0.05). Moisture (p = 0.0123) and fat (p = 0.0250) content were significantly different for meat of animals slaughtered at the age of 25 and 27 months. No influence of pH value on tenderness was observed, but at the same time, influence on sarcomere length (p = 0.039) and b* component of colour (0.045) was found. For "U" conformation class, in subclasses, as well as for fat classes "2"-"3", there were no differences in tenderness, sarcomere length and colour components. Higher fat content was observed in the higher fat class, rather than in lower, however this feature was not associated with marbling.
authors: Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS - SGGW), Nowoursynowska str. 159C, 02-776 Warsaw, Poland.
authors: Dominika
authors: D
authors: Guzek
authors: Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS - SGGW), Nowoursynowska str. 159C, 02-776 Warsaw, Poland.
authors: Dominika
authors: D
authors: Głąska
authors: Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS - SGGW), Nowoursynowska str. 159C, 02-776 Warsaw, Poland.
authors: Grzegorz
authors: G
authors: Pogorzelski
authors: Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS - SGGW), Nowoursynowska str. 159C, 02-776 Warsaw, Poland.
authors: Karolina
authors: K
authors: Kozań
authors: Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS - SGGW), Nowoursynowska str. 159C, 02-776 Warsaw, Poland.
authors: Jacek
authors: J
authors: Pietras
authors: Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS - SGGW), Nowoursynowska str. 159C, 02-776 Warsaw, Poland.
authors: Małgorzata
authors: M
authors: Konarska
authors: Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS - SGGW), Nowoursynowska str. 159C, 02-776 Warsaw, Poland.
authors: Anna
authors: A
authors: Sakowska
authors: Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS - SGGW), Nowoursynowska str. 159C, 02-776 Warsaw, Poland.
authors: Krzysztof
authors: K
authors: Głąski
authors: Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS - SGGW), Nowoursynowska str. 159C, 02-776 Warsaw, Poland.
authors: Ewelina
authors: E
authors: Pogorzelska
authors: Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS - SGGW), Nowoursynowska str. 159C, 02-776 Warsaw, Poland.
authors: Jerzy
authors: J
authors: Barszczewski
authors: Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS - SGGW), Nowoursynowska str. 159C, 02-776 Warsaw, Poland.
authors: Agnieszka
authors: A
authors: Wierzbicka
keywords: Beef Quality; Chemical Composition; Conformation; Fat Class; Sarcomere; Tenderness