On-farm factors include breed, rear

On-farm factors include breed, rearing system, feeding and nutrition,
and age and maturity at slaughter. The effects of breed have perhaps
been overrated in the past. There are genetic influences on meat
quality factors but they usually relate to very specific characteristics.
The best beef is often thought to come from the traditional beef breeds
of cattle like the Hereford and Aberdeen Angus rather than the dairy
breeds like the Friesian, Holstein and Jersey. Certainly, as we have
already seen (Table 2.6), the beef breeds produce carcasses with better
conformation and bigger muscles. The Hereford and Angus are early
maturing breeds so they start laying down subcutaneous and intramuscular
(marbling) fat earlier. At a fixed slaughter weight they therefore
tend to have more such fat than the later-maturing dairy breeds.
This effect is emphasized by the fact that at the same level of fatness
dairy breeds also tend to store most of their fat internally as abdominal fat rather than associated with the muscles. Marbling fat contributes to
juiciness and tenderness so on average, meat from the beef breeds
should have better eating quality at the same carcass weight. However,
if slaughtered at the same overall level of fatness, rather than at the
same weight, the dairy breeds often have higher amounts of marbling
in their meat. In practice, the eating quality of meat from beef and dairy
breeds seems very similar and, in fact, the latter may even be better
(Knapp et al., 1989; Thonney et al., 1991). The beef from humped
cattle (Bos indicus) tends to be tougher than that from European breeds
(Bos taurus). As we have seen (Chapter 5), part of the reason for this is
that the post-mortem proteolytic breakdown of the myofibrillar system
is less in meat from B. indicus because of differences in the activities
of the calpains and calpastatin.

Hasil (Bahasa Indonesia) 1:

On-farm factors include breed, rearing system, feeding and nutrition,and age and maturity at slaughter. The effects of breed have perhapsbeen overrated in the past. There are genetic influences on meatquality factors but they usually relate to very specific characteristics.The best beef is often thought to come from the traditional beef breedsof cattle like the Hereford and Aberdeen Angus rather than the dairybreeds like the Friesian, Holstein and Jersey. Certainly, as we havealready seen (Table 2.6), the beef breeds produce carcasses with betterconformation and bigger muscles. The Hereford and Angus are earlymaturing breeds so they start laying down subcutaneous and intramuscular(marbling) fat earlier. At a fixed slaughter weight they thereforetend to have more such fat than the later-maturing dairy breeds.This effect is emphasized by the fact that at the same level of fatnessdairy breeds also tend to store most of their fat internally as abdominal fat rather than associated with the muscles. Marbling fat contributes tojuiciness and tenderness so on average, meat from the beef breedsshould have better eating quality at the same carcass weight. However,if slaughtered at the same overall level of fatness, rather than at thesame weight, the dairy breeds often have higher amounts of marblingin their meat. In practice, the eating quality of meat from beef and dairybreeds seems very similar and, in fact, the latter may even be better(Knapp et al., 1989; Thonney et al., 1991). Daging sapi dari berpunukternak (Bos indicus) cenderung lebih tangguh daripada yang dari keturunan Eropa(Bos taurus). Seperti yang kita lihat (Bab 5), Bagian dari alasan untuk ini adalahyang visum proteolitik kerusakan sistem myofibrillaradalah sedikit daging di dari B. indicus karena perbedaan dalam kegiatancalpains dan calpastatin.

Hasil (Bahasa Indonesia) 2:

On-farm faktor termasuk jenis, sistem pemeliharaan, makan dan gizi,
dan usia dan kematangan di pembantaian. Efek dari jenis ini mungkin
telah berlebihan di masa lalu. Ada pengaruh genetik pada daging
faktor kualitas tetapi mereka biasanya berhubungan dengan karakteristik yang sangat spesifik.
Daging sapi terbaik sering dianggap berasal dari keturunan sapi tradisional
ternak seperti Hereford dan Aberdeen Angus daripada susu
keturunan seperti Friesian ini, Holstein dan Jersey . Tentu saja, seperti yang telah kita
sudah melihat (Tabel 2.6), keturunan sapi menghasilkan karkas dengan baik
konformasi dan otot yang lebih besar. The Hereford dan Angus yang awal
jatuh tempo keturunan sehingga mereka mulai meletakkan subkutan dan intramuskuler
(marbling) lemak sebelumnya. Pada bobot potong tetap mereka karena
cenderung memiliki lebih banyak lemak seperti dari keturunan susu kemudian-jatuh tempo.
Efek ini ditekankan oleh fakta bahwa pada tingkat yang sama kegemukan
keturunan susu juga cenderung menyimpan sebagian besar lemak mereka secara internal sebagai lemak perut lebih dari yang berhubungan dengan otot. Lemak marbling kontribusi untuk
juiciness dan nyeri sehingga rata-rata, daging dari keturunan sapi
harus memiliki kualitas yang lebih baik makan di bobot karkas yang sama. Namun,
jika disembelih pada tingkat keseluruhan yang sama kegemukan, bukan di
berat yang sama, keturunan susu sering memiliki jumlah yang lebih tinggi dari marmer
di daging mereka. Dalam prakteknya, kualitas makan daging dari daging sapi dan susu
keturunan tampaknya sangat mirip dan, pada kenyataannya, yang terakhir bahkan mungkin lebih baik
(Knapp et al, 1989;.. Thonney et al, 1991). Daging sapi dari berpunuk
sapi (Bos indicus) cenderung lebih keras dari yang dari keturunan Eropa
(Bos taurus). Sebagaimana telah kita lihat (Bab 5), bagian dari alasan untuk ini adalah
bahwa pemecahan proteolitik post-mortem dari sistem myofibrillar
kurang dalam daging dari B. indicus karena perbedaan dalam kegiatan
yang Calpain dan Calpastatin.