Elsanat, S., Abu El-Hamd, M., El-Demery, M., Salama, A. (2011). INFLUENCE OF FEEDING OF FRIESIAN CALVES ON COW'S MILK ON MEAT AND FAT QUALITIES AND SOME COOKING PROPERTIES. Journal of Food and Dairy Sciences, 2(3), 143-158. doi: 10.21608/jfds.2011.81857
S. Y. Elsanat; M. A. Abu El-Hamd; Mervat E. El-Demery; A. M. Salama. "INFLUENCE OF FEEDING OF FRIESIAN CALVES ON COW'S MILK ON MEAT AND FAT QUALITIES AND SOME COOKING PROPERTIES". Journal of Food and Dairy Sciences, 2, 3, 2011, 143-158. doi: 10.21608/jfds.2011.81857
Elsanat, S., Abu El-Hamd, M., El-Demery, M., Salama, A. (2011). 'INFLUENCE OF FEEDING OF FRIESIAN CALVES ON COW'S MILK ON MEAT AND FAT QUALITIES AND SOME COOKING PROPERTIES', Journal of Food and Dairy Sciences, 2(3), pp. 143-158. doi: 10.21608/jfds.2011.81857
Elsanat, S., Abu El-Hamd, M., El-Demery, M., Salama, A. INFLUENCE OF FEEDING OF FRIESIAN CALVES ON COW'S MILK ON MEAT AND FAT QUALITIES AND SOME COOKING PROPERTIES. Journal of Food and Dairy Sciences, 2011; 2(3): 143-158. doi: 10.21608/jfds.2011.81857
INFLUENCE OF FEEDING OF FRIESIAN CALVES ON COW'S MILK ON MEAT AND FAT QUALITIES AND SOME COOKING PROPERTIES
2Animal Production Res. Inst., Agric. Res. center, Giza, Egypt.
3Home Economics Dept., Fac. Specific Education Kafrelsheikh Univ., Egypt
Abstract
The effect of a diet with cow's milk fed “CM-F” on the newly born male Friesian calvesmeat and fat quality as well as its chemical composition was studied. Longissimus dorsi muscles were collected from a total 12 Friesian calves fed on diets containing concentrated feed mixture (CFM) (control) as well as liquid cow milk fed (MF) (treatment). The meat and fats quality of muscles were evaluated, the fats includes the cooking and palatability traits. The muscles were subjected to different cooking treatment (blanching and blanching-frying), then evaluated chemically and organoleptically. Breeding exerted a major influence on meat quality (cooking, and palatability traits). Raw and cooked meat quality (moisture, protein, lipids, ash, meat color, pH and water retention capacity) and eating quality of cooked meat (odor, flavor and texture) were determined. The Milk fed (MF) group exhibited a higher fat percentage, lower water holding capacity, and cooking losses, and higher scores for tenderness and juiciness than the CFM group. The percentage of saturated fatty acids was higher in the MF group. Although juiciness was negatively correlated with cooking loss, meat from CFM received the highest ratings for juiciness, despite sustaining the greatest cooking losses. The results suggest that milk use in veal production, produced palatable meat, and could be an advantageous alternative in terms on meat and fat quality.
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