Histological composition, physiochemical parameters, and organoleptic properties of three muscles from Fleckvieh bulls and heifers

The histochemical characteristics, physical attributes, chemical composition, and sensory profile of three muscles (longissimus thoracis et lumborum – LTL, rectus abdominis – RA, triceps brachii – TB) from Fleckvieh (N = 24) bulls and heifers were compared. Samples of each muscle were taken within 1 h of slaughter to assess muscle fibre traits, while physio-chemical meat quality was assessed in each muscle at 48 h post mortem, followed by the sensory assessment of the muscles after 7 days of ageing. Despite identical raising conditions, bulls showed more favourable growth and slaughter performance, but heifers produced meat with more favourable sensory characteristics, as a result of a higher proportion of IIB fibres in their muscles, as well as a higher intramuscular fat content, and lower collagen content.