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| Meat Quality Characteristics of Different Parts of Male Chinese Holstein Dairy Calves |
| XU Chenchen, ZHANG Jing, SUN Baozhong, ZHANG Songshan, YIN Zhene |
| 1.Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China; 2.Hebei Runda Veal Technology Co. Ltd., Shijiazhuang 051430, China |
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Abstract The objective of this study was to compare and analyze the differences in muscle quality between different carcass parts of veal calves. Totally 6 male Holstein calves (7 months of age) with the same genetic background were selected for this experiment. They were slaughtered in a commercial slaughter plant and the carcasses were aged for 48 h. Muscle samples from 6 parts (striploin, Semitendinosus, Semimembranosus, Vastus medialis, Rectus femoris and Vastus lateralis) were collected in order to determine the nutritional composition, physicochemical indicators and sensory quality. Principal component analysis was performed to study the relationship between veal meat quality traits. The results showed that the protein content in Semimembranosus muscle was significantly higher than that in Vastus medialis muscle (P < 0.05). The moisture content and redness value in Vastus medialis muscle were the highest (P < 0.05), while the tenderness was the lowest of the 6 muscles (P < 0.05). Rectus femoris muscle showed the maximum drip loss (P < 0.05). Striploin and Semitendinosus muscle had a lower redness value (P < 0.05). The overall acceptability scores of striploin and Rectus femoris muscle were significantly higher than that of Vastus lateralis (P < 0.05). Principal component analysis showed that the cumulative contribution rate of sensory characteristic factor, water holding capacity factor and nutrient component factor reached 59.79%, which could substantially reflect the meat quality information of the six veal muscles. In summary, there were large differences in the meat quality indicators between the different parts of veal calves. Therefore, according to the typical quality meat characteristics of each carcass part, the market value could be improved to achieve high quality and good price.
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2019, Vol. 33 
