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Qualitative Characteristics of Beef from 21-Month-Old Ukrainian Black-and-White Dairy Young Bulls with Different Carcass Conformation Classes

The aim of this study was to evaluate the quality of beef obtained from Ukrainian Black-and-White dairy bulls with different carcass conformation classes in order to encourage producers to increase the productive potential of livestock and to harmonize Ukrainian standards with European Union legislation in accordance with the EUROP carcass classification system. The study presents the characteristics of the sensory and technological properties of beef, as well as its chemical composition, depending on carcass conformation scores according to the EUROP scale in 21-month-old Ukrainian Black-and-White dairy bulls. Immediately after slaughter, the color of muscle and fat tissues, the degree of meat marbling, and the “muscle eye” area of them. longissimus dorsi were determined according to JMGA (2000) methods. Minced meat samples obtained from them. longissimus dorsi were analyzed for total fat, protein, moisture, and ash content, as well as pH value, penetration, and water-holding capacity. In addition, sensory evaluation of broth and boiled meat was carried out. It was established that most 21-month-old Ukrainian Black-and-White dairy bulls were classified as carcass conformation class R according to the EUROP system. An increase in carcass conformation score was accompanied by a tendency toward higher moisture and protein content in the m. longissimus dorsi and lower dry matter, fat, and mineral content. A tendency toward a positive relationship was also found between carcass conformation class and subcutaneous fat thickness and development, muscle tissue color intensity, and the water-holding capacity of meat. At the same time, a negative relationship was established between carcass conformation class and pH value, beef penetration, and the overall sensory evaluation of boiled meat and broth. A significant negative correlation (P≥0.95) was found between carcass conformation and cooking loss of meat. The practical significance of the obtained results lies in establishing the relationship between carcass conformation and the chemical composition, technological, and sensory properties of beef obtained from 21-month-old Ukrainian Black-and-White dairy bulls.

Keywords: meat productivity, young bulls, carcass conformation, intramuscular fat, Ukrainian Black-and White dairy breed, technological and sensory properties of beef, chemical composition of meat.

KRUK O. https://orcid.org/0000-0001-9975-8994


UGNIVENKO A. https://orcid.org/0000-0001-6278-8399


ANTONIUK T. https://orcid.org/0000-0001-5045-5546


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BTF №1 2026