All

What are you looking for?

All
Projects
Results
Organizations

Quick search

  • Projects supported by TA ČR
  • Excellent projects
  • Projects with the highest public support
  • Current projects

Smart search

  • That is how I find a specific +word
  • That is how I leave the -word out of the results
  • “That is how I can find the whole phrase”

Influence of ageing on the physical qualities of the longissimus thoracis et lumborum and biceps femoris muscles from male and female free-ranging common eland (Taurotragus oryx)

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027014%3A_____%2F20%3AN0000003" target="_blank" >RIV/00027014:_____/20:N0000003 - isvavai.cz</a>

  • Result on the web

    <a href="https://vuzv.cz/_privat/20002.pdf" target="_blank" >https://vuzv.cz/_privat/20002.pdf</a>

  • DOI - Digital Object Identifier

    <a href="http://dx.doi.org/10.1016/j.meatsci.2019.107922" target="_blank" >10.1016/j.meatsci.2019.107922</a>

Alternative languages

  • Result language

    angličtina

  • Original language name

    Influence of ageing on the physical qualities of the longissimus thoracis et lumborum and biceps femoris muscles from male and female free-ranging common eland (Taurotragus oryx)

  • Original language description

    The physical quality changes (pH, purge loss, cooking loss, drip loss, Warner-Bratzler shear force and CIE Lab colour) of vacuum-packaged longissimus thoracis et lumborum (LTL) and biceps femoris (BF) muscles were determined for male (n = 6) and female (n = 6) eland during a 35-day post-mortem ageing period at 4 degrees C. The BF and LTL muscles reached maximum tenderness (57 to 67 N) at Day 17 and 21, respectively, but could still be considered tough after ageing. Purge losses increased throughout ageing for the two muscles, respectively; however, cooking loss decreased. Meat surface colour turned brighter, more red and yellow with ageing. Initially the BF muscle was more tender, had less purge loss and higher CIE a* and b* values than the LTL, however as the ageing period progressed the differences between the muscles became less apparent. Thus, ageing improved uniformity between muscles as well as tenderness, with minor influences of sex thereon.

  • Czech name

  • Czech description

Classification

  • Type

    J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database

  • CEP classification

  • OECD FORD branch

    40401 - Agricultural biotechnology and food biotechnology

Result continuities

  • Project

  • Continuities

    I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Others

  • Publication year

    2020

  • 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

    1873-4138

  • e-ISSN

  • Volume of the periodical

    159

  • Issue of the periodical within the volume

    January

  • Country of publishing house

    GB - UNITED KINGDOM

  • Number of pages

    6

  • Pages from-to

    Article Number: 107922

  • UT code for WoS article

    000494048200003

  • EID of the result in the Scopus database

    2-s2.0-85071239536