Researches Regarding the Meat Texture of Simmental Breed

Normal 0 21 false false false RO X-NONE X-NONE MicrosoftInternetExplorer4 Abstract. This paper is part an extensive study regarding the indicators of cattle meat quality . Cattle meat quality is determined by a number of traits , among which the most important is tenderness . The criteria for assessing the quality of cattle meat are given mainly by tenderness , juiciness , flavor and aroma . The aim of this paper is to assess the texture of cattle meat. Researches were performed on a total of 12 samples heat treated from carcasses of Simmental cattle breeds randomly selected on the technological slaughter. Shear force was measured on Longissimus dorsi using a Warner - Bratzler device. The results obtained allow the qualitative assessment of Simmental breed meat regarding the texture being able to make a comparison with data from literature. Changes in tenderness begins immediately after slaughtering and continues to grow after rigor mortis stage . So, t he time and conditions during the aging of meat increase quality by improving tenderness .