BEAF QUALITY OF PURE-BRED AND CROSS-BRED BEEF CATTLE OF SIBERIA

Abstract

The paper presents requirements to high-quality beef in terms of its general view, biochemical composition, taste and nutritional properties. The parameters which determine the taste, aroma, juiciness, tenderness of meat, as well as the strength and richness of the broth are given. Quality of beef obtained from animals of different beef breeds and their hybrids was assessed. Meat quality of the Hereford breed is higher than that of other most common breeds by the main parameters. The effect of the cow class on the meatproductivity of the young Hereford bulls was experimentally established. They were superior to animals of the control group in pre-slaughter weight by 25 kg (6.4%), slaughter weight - by 15.4 kg (7.5%), relative mass of flesh - by 7.8 kg, half-carcass weight - by 8.1 kg (7.6%). At the age of 20 months Hereford x Simmental steers of the 1st generation and heifers of the 3rd generation were characterized by high quality meat. Depending on housing conditions (with an area of 3.5 m 2 per head), the Kazakh-white-headed x Simmental steers of the 1st generation were in the lead in terms of meat quality. When fattened at the site, the Kazakh-white-headed x young Simmental bulls and heifers of the 1st generation were superior. The positive effect of semen production of Australian stud bulls on meat marbling of Siberian analogues (6 points) was experimentally proven. A new accelerated method of taking a sample of meat for research is described. In this method probes are taken from four easily accessible large muscles: m. supraspinatus, longissimus dorsi, m. iliopsoas (fillet), m. semimembranosus. Their biochemical composition is determined, after which the quality composition of carcass flesh is defined by a special formula with allowance for correction factors.