The effect of genotype on sensory and technological quality of beef.

Quality of meat represents one of the most important current issues in modern cattle production. It is known that breed and genetics are the most important pre-slaughter factors which influence the quality of meat. In Serbia, most of the meat that can be found on the market derives from domestic cattle of Simmental breed (80%) whose carcass and meat quality do not satisfy the demand of consumers and meat industry. Industrial crossing of Domestic Simmental breed with French fattening breeds is fast and efficient method for improvement of mentioned properties. In this paper, results of the research of sensory and technological quality of meat from Domestic Simmental cattle and its F1 crosses with Charolais and Limousin breed (N=96) are presented. Genotype significantly (p .01) influenced sensory meat properties. The best color (3.59/5) and consistency (2.84/3) was established in crosses with Limousin, whereas the most distinct marbling was determined in Domestic Simmental breed (2.80/5). Genotype had no significant effect on investigated properties of technological meat quality, except pigment content (p .01). The highest value of this trait was established in domestic breed (101.9 p.p.m.), which was in accordance with visually evaluated lighter nuances of meat color in crosses. Crosses with Limousin breed realized slightly better water holding ability (9.08 ml) and lower cooking losses (38.02) compared to other genotypes, whereas pH 24 value was statistically different (p .05) between domestic breed (5.61) and Charolais crosses (5.56). The greatest diameter of muscle tissue (62.94 μm) and the greatest shear force (8.49 kg) were determined in domestic breed. The highest protein content was established in meat from Limousin crosses (22.79%). Content of fat in meat, contrary to low evaluated marbling, was the highest in the meat of Charolais crosses (1.59%).