RESEARCH ON THE IMPLICATIONS OF AGE AT SLAUGHTER ON THE CHEMICAL COMPOSITION OF MEAT FROM CATTLE RAISED IN FAMILY FARMS

Ancuţa Elena Coşuleanu, Roxana Lazăr, P.C. Boişteanu

Abstract
The purpose of this study is to analyze the chemical composition of the major muscle groups in correlation with age of cattle at slaughter. The conducted researches are part of a study program on the quality of cattle meat according to the physiological status before slaughter. We have analyzed meat samples collected from cattle raised in family farms to determine the chemical composition (content of protein, fat, water and collagen) and assess its quality. The values of protein content from longissimus dorsi muscle ranged from 21.9% at the individual aged 6 months and 21% at the one slaughter at the age of 10 years. In semitendinos muscle the fat content has an upward trend, starting at a rate of 1.2% at 6 months and reaching 3% at the subject slaughter at the age of 10 years. The percentage of water in the intercostal muscles ranged from 66.9% to 75.5%. The content in collagen from the neck muscles varied between 19.8% and 20.3%. The value analysis of the obtained chemical parameters shows the major influence of age on them, the protein and water content decreased with the increasing of animal age, and the fat had an upward trend.

Key words: cattle, slaughter age, chemical composition of meat