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The experiment involved 68 heifers obtained from Polish Black-and-WhiteLowland dams (with no more than 50% Holstein Friesian blood) sired byLimousin bulls. The study was arranged to determine the slaughter andcarcass traits, chemical composition and physical properties of <i>musculus longissimus lumborum</i> (MLL) asrelated to the level of marbling, and to examine the correlation betweensome of the traits mentioned above and the culinary characteristics of meat. Theresults of the study show that marbling significantly affected the dressingpercentage and carcass traits such as subcutaneous fat content, fat ofvaluable cuts and MLL area. Most of the physico-chemical properties oftested muscles, with the exception of total protein and total collagencontent, were related to the level of marbling. Based on the resultsobtained, it appears that age at slaughter and carcass weight turned outto be poor predictors of colour lightness within all marbling classes. Thesame conclusion applies to the amount of total collagen in large and strongmarbled muscles for shear force value. In turn, soluble collagen content forshear force could be a quite good forecaster of meat tenderness but not inhighly marbled muscles. Of all tested slaughter and carcass traits, only MLLfat content seems to be appropriate to assess both: the tenderness andlightness of meat

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Slaughter and carcass characteristics, chemical composition and physical properties of &amp;lt;i&amp;gt;longissimus lumborum&amp;lt;/i&amp;gt; muscle of heifers as related to marbling class