• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>zuchtungskunde >Potentials of quality beef production in association with the German endangered cattle breed population Rotes Hohenvieh (RHV)
【24h】

Potentials of quality beef production in association with the German endangered cattle breed population Rotes Hohenvieh (RHV)

机译：Potentials of quality beef production in association with the German endangered cattle breed population Rotes Hohenvieh (RHV)

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相关主题

摘要

The aim of this study was to analyse the meat quality of the endangered cattle breed Rotes Hohenvieh (RHV) by focussing on the intramuscular fat (IMF) content. As a small-to medium sized breed and with regards to the EUROP classification system that focuses mainly on highly muscled beef carcasses, animals of this population are highly decimated due to the low meatiness of their carcasses and the competitive disadvantages deriving therefrom on the German beef market. In public opinion, endangered livestock populations are often associated with advantages in sensory quality attributes. To our knowledge, however, no investigations have been conducted to prove this assumption. On the other hand, potential advantages in sensory quality traits such as intramuscular fat content might serve as a unique selling point of this breed and differentiate the RHV beef as proven quality beef. A generally higher level in meat quality might serve as a starting point to convert a competitive disadvantage into an advantage. To assess the meat quality, IMF content of 539 RHV beef samples of M. longissimus dorsi were analysed. Mean values for IMF reached 2,55%, however, showing a large variation (0.2% to 22.9%) between the carcasses. Samples from steers reached higher mean values of intramuscular fat content (5.9%) than samples from heifers (4.7%). In total, variation in IMF emerged among the RHV population, emphasizing the need of an objective assessment of the quality level of each carcass as well as the implementation of purposeful strategies to increase the sensory quality level of German regional beef production.

著录项

获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号