Kitanovski, Dimce and Kitanovski, Vladimir and Georgiev Dragoev, Stefan and Vasilev, Kostadin and Joshevska, Elena (2015) Setting Organoleptic Characteristics Of The Muscle (m. Semimembranosus) And Long Back Muscle (m. Longissimus dorsi) In Three Breeds Cattle Simmental Friesian Аnd Busha. SCIENTIFIC WORKS OF UNIVERSITY OF FOOD TECHNOLOGIES, LXI. pp. 153-157. ISSN ISSN 2535-1311
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Abstract
The objective of this study was to determine the differences in organoleptic characteristics on
raw and cooked meat between the muscle (m. Semimembranosus) and long back muscle (m.Longissimus dorsi) in three most used breeds cattle in Macedonia Simmental, Friesian and
Busha. Evaluated parameters of raw meat were the appearance of meat, the color of the cut surface, flavor of meat, texture, succulence of raw meat, overall assessment of complex quality of raw meat. Evaluated parameters of cooked meat were the appearance of meat, the color of the cut surface, flavor of meat, the taste of the meat, texture, succulence of cooked meat and general assessment of complex qualities of cooked meat. Results obtained and their
analysis allow us to conclude that all tested samples of meat assessed as benign because grades for their evaluations studied indicators are high - over 7.0. Generally breed of cattle affect the organoleptic properties of the meat. The majority of the assessed indicators and the overall evaluation of raw and cooked meat preferences are given to samples of breed "Simmental", followed by the breeds "Friesian" and "Busha."
Keywords: Simmental, Friesian, Busha, organoleptic properties, muscle (m.Semimembranosus), long back muscle (m. Longissimus dorsi).
| Item Type: | Article |
|---|---|
| Subjects: | Scientific Fields (Frascati) > Agricultural Sciences > Animal and diary science |
| Divisions: | Faculty of Biotechnical Sciences |
| Depositing User: | Prof. d-r Elenna Josevska |
| Date Deposited: | 22 Apr 2020 11:46 |
| Last Modified: | 22 Apr 2020 11:46 |
| URI: | https://eprints.uklo.edu.mk/id/eprint/5026 |
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