Variation of meat quality parameters due to conformation and fat class in limousin bulls slaughtered at 25 to 27 months of age
The aim of the present study was to determine the influence of age of animal, hot carcass weight, pH, conformation and fat class on basic beef quality attributes (tenderness, sarcomere length, basic chemical composition, marbling and colour) in a group of purebred animals. The object of the study wa...
Ausführliche Beschreibung
Bibliographische Detailangaben
| Veröffentlicht in: | Asian-Australasian journal of animal sciences. - 1998. - 26(2013), 5 vom: 24. Mai, Seite 716-22
|
|---|
| 1. Verfasser: |
Guzek, Dominika
(VerfasserIn) |
|---|
| Weitere Verfasser: |
Głąska, Dominika,
Pogorzelski, Grzegorz,
Kozań, Karolina,
Pietras, Jacek,
Konarska, Małgorzata,
Sakowska, Anna,
Głąski, Krzysztof,
Pogorzelska, Ewelina,
Barszczewski, Jerzy,
Wierzbicka, Agnieszka |
|---|
| Format: | Online-Aufsatz
|
|---|
| Sprache: | English |
|---|
| Veröffentlicht: |
2013
|
|---|
| Zugriff auf das übergeordnete Werk: | Asian-Australasian journal of animal sciences
|
|---|
| Schlagworte: | Journal Article
Beef Quality
Chemical Composition
Conformation
Fat Class
Sarcomere
Tenderness |
|---|