Physical properties during a 28-day ageing period of blesbok (Damaliscus pygargus phillipsi) Longissimus thoracis et lumborum and Biceps femoris muscles br

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41340%2F22%3A92483" target="_blank" >RIV/60460709:41340/22:92483 - isvavai.cz</a>

Result on the web

<a href="https://doi.org/10.1016/j.meatsci.2022.108979" target="_blank" >https://doi.org/10.1016/j.meatsci.2022.108979</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.meatsci.2022.108979" target="_blank" >10.1016/j.meatsci.2022.108979</a>

Result language

angličtina

Original language name

Physical properties during a 28-day ageing period of blesbok (Damaliscus pygargus phillipsi) Longissimus thoracis et lumborum and Biceps femoris muscles br

Original language description

The study aimed to determine the effect of sex, muscle-type, and ageing on the physical properties of blesbok (Damaliscus pygargus phillipsi) Longissimus thoracis et lumborum (LTL) and Biceps femoris (BF) muscles. Randomly assigned steak samples from twenty mature blesbok (10 of each sex) antelope were vacuum-packed and stored at 4,4 degrees C for 2, 4, 7, 10, 17 and 28 ageing days. Cumulative purge loss, pH, colour, cooking loss, and Warner Braztler shear force were determined. Males had meat with higher pH values than females, while all other attributes were similar. The LTL had greater purge losses, L and a values than the BF muscle, while other quality attributes were greater for the BF muscle. Despite fluctuations, there was an overall decrease in shear force with ageing time. According to all quality parameters measured, the optimum ageing period for blesbok would seem to be 10 days.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

—

OECD FORD branch

40201 - Animal and dairy science; (Animal biotechnology to be 4.4)

Project

—

Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2022

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Meat Science

ISSN

0309-1740

e-ISSN

1873-4138

Volume of the periodical

194

Issue of the periodical within the volume

N

Country of publishing house

GB - UNITED KINGDOM

Number of pages

6

Pages from-to

1-6

UT code for WoS article

000882423300011

EID of the result in the Scopus database

2-s2.0-85138121919