Sex influence on muscle yield and physiochemical characteristics of common eland (Taurotragus oryx) meat
Identifikátory výsledku
Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027014%3A_____%2F19%3AN0000030" target="_blank" >RIV/00027014:_____/19:N0000030 - isvavai.cz</a>
Nalezeny alternativní kódy
RIV/60460709:41340/19:80842 RIV/60460709:41210/19:80842
Výsledek na webu
<a href="https://vuzv.cz/_privat/19029.pdf" target="_blank" >https://vuzv.cz/_privat/19029.pdf</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.meatsci.2019.02.008" target="_blank" >10.1016/j.meatsci.2019.02.008</a>
Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Sex influence on muscle yield and physiochemical characteristics of common eland (Taurotragus oryx) meat
Popis výsledku v původním jazyce
To investigate the potential of the common eland for meat production, the muscle yield, physical meat quality and chemical composition of seven muscles were characterized from both male (n = 6) and female (n = 6) carcasses. Cows had greater biceps femoris, semitendinosus and supraspinatus muscle yields relative to their carcass weight, and the effect of muscle on drip loss, a* (redness) and b* (yellowness) colour of the fresh meat depended on the sex of the animal. Muscle effects were observed for all other meat quality parameters and chemical composition values, and thus more informed decisions regarding the use of individual eland muscles for further processing can be made based on this data. Meat tenderness (Warner-Bratzler shear force) showed large variation between muscles (65.5 to 97.6 N) and therefore ageing should be considered to improve tenderness. Little difference was seen between sexes for eland meat composition, showing potential for their meat to be marketed as a lean meat source.
Název v anglickém jazyce
Sex influence on muscle yield and physiochemical characteristics of common eland (Taurotragus oryx) meat
Popis výsledku anglicky
To investigate the potential of the common eland for meat production, the muscle yield, physical meat quality and chemical composition of seven muscles were characterized from both male (n = 6) and female (n = 6) carcasses. Cows had greater biceps femoris, semitendinosus and supraspinatus muscle yields relative to their carcass weight, and the effect of muscle on drip loss, a* (redness) and b* (yellowness) colour of the fresh meat depended on the sex of the animal. Muscle effects were observed for all other meat quality parameters and chemical composition values, and thus more informed decisions regarding the use of individual eland muscles for further processing can be made based on this data. Meat tenderness (Warner-Bratzler shear force) showed large variation between muscles (65.5 to 97.6 N) and therefore ageing should be considered to improve tenderness. Little difference was seen between sexes for eland meat composition, showing potential for their meat to be marketed as a lean meat source.
Klasifikace
Druh
J<sub>imp</sub> - Článek v periodiku v databázi Web of Science
CEP obor
—
OECD FORD obor
21001 - Nano-materials (production and properties)
Návaznosti výsledku
Projekt
—
Návaznosti
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Ostatní
Rok uplatnění
2019
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název periodika
Meat Science
ISSN
0309-1740
e-ISSN
—
Svazek periodika
159
Číslo periodika v rámci svazku
June
Stát vydavatele periodika
GB - Spojené království Velké Británie a Severního Irska
Počet stran výsledku
8
Strana od-do
41-48
Kód UT WoS článku
000465364700006
EID výsledku v databázi Scopus
2-s2.0-85061805958