Kvetoslav Zaujec, Jozef Mojto, Martina Gondeková
Food Sciences of Food Sciences
Comparison of quality and sensorial evaluation of meat was performed in two categories of animals: cows (n=69) and bulls (n=52). We found highly significant differences between the categories in basic characteristics of animals. The greatest differences were found in age, weight of carcass, conformation, fatness and marbling of meat. Observation of meat quality in these categories showed approximately the same qualitative parameters in both categories. Significant results were noticed in the parameters total content water and content of intramuscular fat in favour of the bulls. The other results varied, though the more favourable parameters of meat quality were in the category of bulls. More favourable results were observed in sensorial evaluation of meat in the category of bulls also.