The chemical composition and sensory characteristics of meat from Aberdeen Angus, Gascon, Holstein and Czech Fleckvieh bulls

This study aimed to evaluate differences in the chemical composition and sensory characteristics of the meat of bulls of the breeds Aberdeen Angus, Gascon, Holstein and Czech Fleckvieh fattened under identical housing and nutritional conditions. The animals were slaughtered at an average weight of 657 ± 32.7 kg when they reached the age of 17 months. The highest content of intramuscular fat and the lowest value of Warner Bratzler shear force measured in grilled samples
of sirloin were found in the meat of Aberdeen Angus bulls. The most favourable evaluation was also recorded in this breed for all the remaining sensory characteristics with the exception of beef odour intensity. The meat of Gascon bulls was adjudged second best in terms of tenderness, chewiness and the overall acceptance of the meat.