Beef meat texture parameters influenced by cattle category

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F11%3A43870476" target="_blank" >RIV/62157124:16270/11:43870476 - 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

Beef meat texture parameters influenced by cattle category

Original language description

The aim of this study was to evaluate texture and chemical parameters (dry matter, fat, collagen and pure protein) in four categories of cattle. Cattle came from a small-scale farm and a large-scale farm. Texture parameters: hardness, cohesiveness and shear force, and chemical parameters were determined in Musculus gluteus medius. The category of young bulls from the small-scale farm had the lowest amount of dry matter and fat. Meat from cows from the small farm was less tender than meat from young bulls and bulls. The category of young bulls from the large-scale farm had the lowest amount of dry matter. We did not find statistical differences in hardness TPA between cattle categories. We found statistical differences in texture only between bulls whenwe compared the scale of farms.

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

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Project

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Continuities

Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2011

Confidentiality

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

Name of the periodical

Folia Veterinaria

ISSN

0015-5748

e-ISSN

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Volume of the periodical

55

Issue of the periodical within the volume

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Country of publishing house

SK - SLOVAKIA

Number of pages

3

Pages from-to

41-43

UT code for WoS article

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EID of the result in the Scopus database

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