Registration Number
2124U011265, Article
popup.category
Стаття
Title
Evaluation of culinary and functional-technological properties of the meat of steers of different genotypes (AI translated)
popup.author
Ladyka V.I.
Tymchenko O.L.
Bolhova N.V.
Tischenko V.I.
Bozhko Nataliia Volodymyrivna
Божко Наталія Володимирівна
Ladyka V.I.
Tymchenko O.L.
Bolhova N.V.
Tischenko V.I.
Bozhko Nataliia Volodymyrivna
Bozhko Nataliya Volodymyrivna
popup.publication
01-01-2024
popup.source_user
Сумський державний університет
popup.source
https://essuir.sumdu.edu.ua/handle/123456789/101843
popup.publisher
Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu
Description
Background. The purpose of this article is to study the functional-technological and culinary properties of beef obtained from the carcasses of bulls of different genotypes and to establish the influence of various methods of heat treatment on sensory indicators and product yield. Materials and methods. The subject of research was the meat of steers of the purebred Swedish breed, as well as its crossbreeds with the Hereford and Belgian Blue breeds grown in farm conditions in Sumy region, Ukraine. Results and discussion. All samples were characterized by high nutritional quality of beef. The fat con¬tent was highest in Swiss×Belgian Blue 2.93 ±0.41%, which influenced the energy value of this meat: 113.61 kcal/100 g. There is a certain tendency to increase the WBC in the meat of crossbred steers (by 1.67% on average), both for total moisture and for the mass of minced meat. Muscle tissue from the neck of Swiss×Belgian Blue steers was distinguished by a lower intensity of color, compared to other groups due to the highest content of intracellular fat. It was found that minced meat from Swiss×Hereford and Swiss×Belgian Blue has a better (on average by 8.13%) emulsifying capacity compared to beef from the Swiss breed, and the emulsions themselves are characterized by greater stability. The Swiss×Belgian Blue cutlets received the highest scores for all organoleptic indicators, regardless of the cooking method. The sensory properties of all patties cooked in a microwave oven or electric grill were lower compared to cook¬ing in a pan with oil. Conclusion. Based on the results obtained in the study of the functional-technological and culinary proper¬ties of beef obtained from the steers of different genotypes regarding the influence of various methods of heat treatment on sensory indicators and cooking loss, it can be concluded that meat obtained from crosses is of high quality regarding to chemical and technological properties and has favorable sensory scores.
popup.nrat_date
2026-04-30
