Selected characteristics of fresh meat and influencing factors: a review

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F15%3A43873750" target="_blank" >RIV/62157124:16270/15:43873750 - 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

Selected characteristics of fresh meat and influencing factors: a review

Original language description

The basic characteristics of meat include its colour, water holding capacity and tenderness. These properties are influenced by the chemical composition of the meat (muscle), the proportions of different types of muscle fibres, the physical and chemicalcondition of the muscle, and the integrity of the internal structures of muscle fibres. The most important variables that influence many of the properties of meat include the pH value, which falls in muscles post mortem. The speed and depth of this fallthen plays a key role in determining the characteristics of the meat.

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

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2015

Confidentiality

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

Name of the periodical

Maso International

ISSN

1805-5281

e-ISSN

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Volume of the periodical

5

Issue of the periodical within the volume

1

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

8

Pages from-to

7-14

UT code for WoS article

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EID of the result in the Scopus database

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