Influence of the slaughterhouse treatment on the quality of beef carcasses

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F03%3A00008494" target="_blank" >RIV/60461373:22330/03:00008494 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Influence of the slaughterhouse treatment on the quality of beef carcasses
Original language description
Together with the search for a new methods of beef carcass classification using bioelectrical impedance (BIA) /Bohuslávek et al. 2002a/ some quality aspects that could influence the results or bear on them (pH value, texture, colour) were examined. The influence of different suspension of carcasses, sex and pre-slaughter housing on the quality aspects was studied in selected muscle parts (leg, loin, shoulder). The pH value was measured at the end of slaughter line (pH0) and after cooling (pH24, pH48). The measured shear force (Warner-Bratzler) and colour (spectrophotometer Minolta) were related to pH values. How expected the colour (lightness) was indirectly dependent on pH24 (L* = 113.68 exp[0.2163 pH24]. The most important fact is that the differences between pH value in left (pH0=6.63) and high (pH0=6.67) halves of carcasses (MLLT) were not statistically significant alike the differences in texture of muscles in both halves of carcasses. Thus the suspension mode has not significant
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Project
<a href="/en/project/GA102%2F01%2F1344" target="_blank" >GA102/01/1344: Electrical properties of beef carcasses in relation to content and distribution of body fat</a><br>
Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year
2003
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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