Conservation of specific biodiversity, a key of sustainable agriculture. Case study: Gât Golaș de Transilvania breed - sensory analysis of the meat in comparison with other genetic types

George Mihail Mengai, Ilie Van, Dana Popa, Razvan Popa, Dorel Dronca


Gât Golaș de Transylvania breed (GGT) is part of Romania's genetic patrimony. Economic inequality compared to other similar genetic structures causes an unprecedented numerical decrease and breed entry into a vulnerable area. The purpose of this paper is to analyzed the meat sensory qualities of the GGT breed compared to other genetic types under identical conditions of feeding and housing.

Meat sensory traits, in terms of appearance, taste, smell, consistency, softness were estimated in GGT breed, F1 hybrid with GGT and a commercial hybrid. Sensory analysis was performed on heat-cooked meat in three ways: boiled, roasted, and baked. According to results of analysis, study participants noted the special meat qualities of the GGT breed, well superior to other genetic types.


Gât Golaș de Transilvania; genetic resources conservation; meat sensory traits

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