Comparison of meat quality of the Polish Red-and-White and Simmental young bulls

Abstract

Comparison of meat quality of the Polish Red-and-White and Simmental young bulls. The experiment used meat from 16 bulls of the Polish Red-and-White (ZR) (n = 8) and Simmental (SM) (n = 8) breeds. Samples of the longissimus lumborum muscle (MLL) were analyzed for basic chemical composition and fatty acid profile of intramuscular fat. Physicochemical and organoleptic properties of meat were evaluated. No differences were found in basic chemical composition of the meat. Intramuscular fat from ZR bulls had a notably lower proportion of polyunsaturated fatty acids (PUFA), but a more favorable n-6/n-3 fatty acids ratio in MLL than meat from Simmental breed. Sensory assessment showed that meat from the conservation breed received higher scores due to greater juiciness, more delicate texture and better aroma.