Histological composition, physiochemical parameters, and organoleptic properties of three muscles from Fleckvieh bulls and heifers
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027014%3A_____%2F22%3AN0000045" target="_blank" >RIV/00027014:_____/22:N0000045 - isvavai.cz</a>
Alternative codes found
RIV/60460709:41210/22:92245 RIV/60460709:41340/22:92245
Result on the web
<a href="https://vuzv.cz/_privat/22045.pdf" target="_blank" >https://vuzv.cz/_privat/22045.pdf</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.meatsci.2022.108807" target="_blank" >10.1016/j.meatsci.2022.108807</a>
Alternative languages
Result language
angličtina
Original language name
Histological composition, physiochemical parameters, and organoleptic properties of three muscles from Fleckvieh bulls and heifers
Original language description
The histochemical characteristics, physical attributes, chemical composition, and sensory profile of three muscles (longissimus thoracis et lumborum - LTL, rectus abdominis -RA, triceps brachii - TB) from Fleckvieh (N = 24) bulls and heifers were compared. Samples of each muscle were taken within 1 hour of slaughter, to assess muscle fibre traits, and physio-chemical meat quality was assessed in each muscle at 48 hours post mortem, followed by the sensory assessment of the muscles after 7 days of ageing. Despite identical raising conditions, bulls showed more favourable growth and slaughter performance, but heifers produced meat with more favourable sensory characteristics, as a result of a higher proportion of IIB fibers in their muscles, as well as a higher intramuscular fat content, and lower collagen content.
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
21101 - Food and beverages
Result continuities
Project
<a href="/en/project/LM2018100" target="_blank" >LM2018100: Infrastructure for Promoting Metrology in Food and Nutrition in the Czech Republic</a><br>
Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2022
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
188
Issue of the periodical within the volume
10
Country of publishing house
GB - UNITED KINGDOM
Number of pages
8
Pages from-to
Article number: 108807
UT code for WoS article
000793116400001
EID of the result in the Scopus database
2-s2.0-85127111691