Characterization of Bovine Meat Quality for Human Consumption
Keywords:
bovine meat, lipid content, protein content, qualityAbstract
Meat is the main source if high biological value proteins in human nutrition. Researches have been done to characterize meat quality through the chemical composition of three muscles from some bovines races specialized on milk and meat production, by gender, which have not been subjected to a process of conditioning before slaughter. Rhomboideus, Longossimus dorsi and Triceps brachial muscles were characterized by protein and lipid composition. Protein content ranged from 20.8% in Rhomboideus muscle from the males of Fleickveih breed and 21.83% in Longissimus dorsi muscle obtained at the same sex but at Pinzgauer race. The fat content varied in wide limits around 3%. Analysis of chemical composition of meat revealed the influence of sex, race, anatomical positioning of the muscle. Meat obtained has a poor quality, which revealed the need of refurbishment of these animals before slaughter.
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