Evaluation of biochemical, technological and sensory qualities of beef obtained from animals of different origin

The object of research was the quality parameters of beef of different genotypes and the technology of culinary processing. The problem solved in the research is the lack of an exhaustive definition of the quality of beef obtained from young animals of different genotypes for the purpose of further use. The key evaluation parameters were: chemical composition and energy value, meat pH, pigment content, losses during heat treatment, sensory indicators, safety indicators of finished products. Meat from 6 groups of young animals of different genotypes (Swiss × Swiss, Swiss × Hereford, Swiss × Belgian Blue) was studied. After slaughter, the carcass was cooled for 24 hours at a temperature of +4°C. Samples were taken from the longest back muscle between the 12th and 13th ribs. It was found that the meat of purebred animals (Swiss) and crossbreds with Hereford beef (Swiss × Hereford) has relatively high protein content – 21.64% and 21.67%, respectively. Crossbreds Swiss × Belgian Blue show a tendency to a slight decrease in protein levels to 20.71%. It is proven that the crossbred Swiss × Belgian Blue has significantly lower lipid content – only 1.63%, which is almost 1.6 times lower than in the other two genotypes (approximately 2.7%). In addition, the crossbred Swiss and Belgian Blue shows the highest losses both during cooking (41.27%) and during sous vide cooking (28.54%). It has been proven that the cross between the Swiss and Hereford breeds combines the highest tenderness with moderate losses during cooking. It has been established that lipid oxidation was minimal in the meat of Swiss and Belgian Blue cattle, the increase in this indicator reached only 79% (from 0.0181 to 0.0324 mmol/kg). The results obtained allow to determine the direction of industrial processing of meat obtained from young crossbreeds, depending on its quality.