Meat quality of beef from young bull carcases varying in conformation or fatness according to the EUROP classification system

Abstract

A total of 172 bull carcases were studied in order to determine a relation between m. longissimus dorsi (LD) quality and EUROP grades. The carcases were of four conformation grades and three fatness grades. The quality assessment of the m. LD was performed and based on a pH measurement, colour measured with a Minolta CR-400 and marbling estimation. Based on the available research a thesis might be forwarded that both types of carcase classification: conformation and fatness are not related with the meat quality of studied carcase grades. Only share of redness and yellowness values were lower in meat of P carcase grade as well as the lowest marbling was in meat of U carcase grade. It was also stated that bull’s hot carcase weight was higher as the better conformation class and as the higher fatness class. Similar relation in the rib-eye area of LD muscle of different conformation grades was observed.