The effect of the suspension method of Gasconne heifer carcass halves on meat quality
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027014%3A_____%2F19%3AN0000281" target="_blank" >RIV/00027014:_____/19:N0000281 - isvavai.cz</a>
Result on the web
<a href="http://www.maso-international.cz/download/25_29_012019.pdf" target="_blank" >http://www.maso-international.cz/download/25_29_012019.pdf</a>
DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
The effect of the suspension method of Gasconne heifer carcass halves on meat quality
Original language description
The aim of this paper was analyzing how different half-carcass suspension methods affect the physical, technological and organoleptic properties of longissimus lumborum, biceps femoris and semitendinosus meat. The experiment used six gasconne heifers slaughtered at 24 months of age. Each carcass was cut in half immediately after slaughter and one half was suspended traditionally from its Achilles tendon, while the other half was suspended from its pelvis (foramen obturatum). Two days after slaughter, the effect of the suspension method on the physical properties was examined and then the meat was matured for four days and analyzed by a sensory panel. The results show that suspending the half-carcass from the pelvis decreases drain loss and increases meat tenderness, measured both with a Warner-Bratzler blade and by the sensory panel after grilling. The suspension method proved to have minimum effect on the aroma and taste, however.
Czech name
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Czech description
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Classification
Type
J<sub>ost</sub> - Miscellaneous article in a specialist periodical
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
<a href="/en/project/TG01010082" target="_blank" >TG01010082: Reinforcing of competitive strength in the area of animal production through an efficient networking of research, development, innovation and knowledge transfer</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
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
Maso International - Journal of Food Science and Technology
ISSN
1805-529X
e-ISSN
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Volume of the periodical
01/209
Issue of the periodical within the volume
1
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
5
Pages from-to
25-29
UT code for WoS article
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EID of the result in the Scopus database
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