engleski

Influence of the muscle fibre type compostion and the proportion of connective tissue on the sensory acceptance of beefstak tartare

The investigation was carried out on 5 different muscles of 5 fattened bullocks of the Croatian Simmenthal breed aged 15 months and weighing about 400 kg and beefsteak tartare type products made of these muscles. Comparing the structure of the muscles used in the production of the beefsteak tartare, one may conclude that m. psoas major and m. longissimus dorsi are formed by dominantly white dynamic FG muscular fibres representing more than a half of all muscular fibres. In comparison with other muscles, the afore-mentioned muscles contain the least quantity of connective tissue. The investigations showed some statistically irrelevant differences (P>0.05) concerning the fibre diameters and volume density of connective tissue in m. psoas major and m. longissimus dorsi (L2). Some statistically irrelevant differences were also observed in the evaluation of the beefsteak tartare type products made from these muscles. The products prepared from m. semimembranaceus and m. triceps brachii were qualified worse than those made from m. psoas major and m. longissimus dorsi, which were satistically significant (P<0.05). As m. semimembranacaeus and m. triceps brachii contain less white fibres (41.0% and 43.1%) than red and intermediate ones (59.0% and 56.9%) and also more connective tissue (17.0%) than m. psoas major (6%) and m. longissimus dorsi (9% and 7%), these factors probably contributed to the lower ranking of the products made from m. semimembranaceus and m. tricpes brachii.

beef muscles; histochemical characteristics; beefsteak tartare quality

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