Vpliv zorenja na nekatere lastnosti mesa bikov lisaste pasme

Zorman, Melita (avtor), Žgur, Silvester (mentor), Voljč, Mojca (komentor)

V magistrskem delu smo analizirali vpliv zorenja govejega mesa bikov lisaste pasme na mehkobo in povezali to lastnost z drugimi lastnostmi rasti in klavne kakovosti. V raziskavo je bilo vključenih 346 vzorcev mesa bikov lisaste pasme, ki so bili vključeni v progeni test na testni postaji Žipo Lenart. Nezoreno meso je predstavljala dolga hrbtna mišica zamrznjena tri dni po zakolu, zoreno pa zamrznjena po 21. dneh zorenja v vakumu pri 2 °C. Tri tedensko zorenje je zmanjšalo rezno trdoto mesa za slabo tretjino, meso bikov, ki so imeli mehkejše meso pred zorenjem, so imeli tudi mehkejše meso po zorenju, manjši je bil tako absolutni kot relativni obseg zorenja mesa. Dnevni prirast, starost ob zakolu ter masa klavnih polovic niso statistično značilno (p䁥0,05) vplivali na rezno trdoto nezorenega in zorenega mesa ter na absolutni in relativni obseg zorenja. S povečanjem deleža loja v klavnih polovicah do cca. 15 % se je rezna trdota tako nezorenega kot zorenega mesa najprej povečala, nato pa se je začela zmanjševati. Tako absolutni kot relativni obseg zorenja pa se je s povečanjem deleža loja v klavnih polovicah zmanjševal. S povečanjem pH vrednosti 24 ur po zakolu se je zmanjšala rezna trdota nezorenega in zorenega mesa, obseg zorenja, tako absolutni kot relativni, pa se je zmanjšal. Vpliv očeta bikov je statistično značilno vplival na rezno trdoto in kalo tajanja, pečenja ter skupni kalo, kar kaže na genetsko pogojenost teh lastnosti kakovosti mesa.

• Jezik: Slovenski jezik
• Ključne besede: govedo, biki, pasme, lisasta pasma, meso, zorenje, lastnosti
• Vrsta gradiva: Magistrsko delo/naloga
• Organizacija: BF - Biotehniška fakulteta
• Leto izida: 2024
• PID: 20.500.12556/RUL-156357
• COBISS.SI-ID: 197218051
• Datum objave v RUL: 22.05.2024

Sekundarni jezik

• Jezik: Angleški jezik
• Naslov: The effect of aging on some meat characteristics in Simmental bulls

Izvleček

In our Master's thesis, we analysed the effect of aging on meat tenderness in Simmental bulls and linked this attribute to other growth and carcass quality traits. The study included meat samples of 346 Simmental bulls from a progeny testing station. Longissimus dorsi muscle frozen three days after slaughter represented the fresh meat, and the aged meat was frozen after 21 days aging in a vacuum at 2 °C. Three weeks of aging reduced the shear force of the meat by almost a third, and bulls that had more tender meat before aging also had more tender meat after aging, and the absolute and relative extent of meat aging was lower. Daily gain, age at slaughter and carcass weight had no statistically significant (p䁥0.05) effect on the shear force of fresh and aged meat and on the absolute and relative extent of aging. When the fat content in the carcass increased up to approximately 15 %, the shear force of both fresh and aged meat first increased and then decreased. However, both the absolute and relative extent of aging decreased as the fat content of the carcass increased. When the pH value 24 hours after slaughter increased, the shear force of fresh and aged meat decreased and the extent of aging, both absolute and relative, decreased. The effect of bull sire had a statistically significant effect on shear force and drip loss, cooking loss and total loss, suggesting that these meat quality traits are genetically determined.

• Ključne besede: cattle, bulls, breeds, Simmental breed, meat, aging, traits