Sex influence on muscle yield and physiochemical characteristics of common eland (Taurotragus oryx) meat
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027014%3A_____%2F19%3AN0000030" target="_blank" >RIV/00027014:_____/19:N0000030 - isvavai.cz</a>
Alternative codes found
RIV/60460709:41340/19:80842 RIV/60460709:41210/19:80842
Result on the web
<a href="https://vuzv.cz/_privat/19029.pdf" target="_blank" >https://vuzv.cz/_privat/19029.pdf</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.meatsci.2019.02.008" target="_blank" >10.1016/j.meatsci.2019.02.008</a>
Alternative languages
Result language
angličtina
Original language name
Sex influence on muscle yield and physiochemical characteristics of common eland (Taurotragus oryx) meat
Original language description
To investigate the potential of the common eland for meat production, the muscle yield, physical meat quality and chemical composition of seven muscles were characterized from both male (n = 6) and female (n = 6) carcasses. Cows had greater biceps femoris, semitendinosus and supraspinatus muscle yields relative to their carcass weight, and the effect of muscle on drip loss, a* (redness) and b* (yellowness) colour of the fresh meat depended on the sex of the animal. Muscle effects were observed for all other meat quality parameters and chemical composition values, and thus more informed decisions regarding the use of individual eland muscles for further processing can be made based on this data. Meat tenderness (Warner-Bratzler shear force) showed large variation between muscles (65.5 to 97.6 N) and therefore ageing should be considered to improve tenderness. Little difference was seen between sexes for eland meat composition, showing potential for their meat to be marketed as a lean meat source.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21001 - Nano-materials (production and properties)
Result continuities
Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2019
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Meat Science
ISSN
0309-1740
e-ISSN
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Volume of the periodical
159
Issue of the periodical within the volume
June
Country of publishing house
GB - UNITED KINGDOM
Number of pages
8
Pages from-to
41-48
UT code for WoS article
000465364700006
EID of the result in the Scopus database
2-s2.0-85061805958