Effect of pelvic suspension on the fresh physical meat quality of male common eland (Taurotragus oryx)

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027014%3A_____%2F19%3AN0000106" target="_blank" >RIV/00027014:_____/19:N0000106 - isvavai.cz</a>

Výsledek na webu

<a href="https://vuzv.cz/_privat/19105.pdf" target="_blank" >https://vuzv.cz/_privat/19105.pdf</a>

DOI - Digital Object Identifier

—

Jazyk výsledku

angličtina

Název v původním jazyce

Effect of pelvic suspension on the fresh physical meat quality of male common eland (Taurotragus oryx)

Popis výsledku v původním jazyce

The purpose of this study was to determine whether pelvic suspension would improve the fresh meat quality of various muscles of male eland. Pelvic suspension did not influence the fresh meat quality of the forequarter muscles, but it increased the tenderness of two high-value muscles: psoas major and biceps femoris. Pelvic-suspended sides had marginally lower psoas major pH and the biceps femoris muscles had lower drip losses, which likely had a positive effect on its tenderness. Longissimus lumborum muscles from pelvic-suspended sides were darker (L*) and had greater b* colour values, but these differences were minor and unlikely to influence consumer evaluation. The tenderness of the biceps femoris was greatly improved with pelvic suspension.

Název v anglickém jazyce

Effect of pelvic suspension on the fresh physical meat quality of male common eland (Taurotragus oryx)

Popis výsledku anglicky

The purpose of this study was to determine whether pelvic suspension would improve the fresh meat quality of various muscles of male eland. Pelvic suspension did not influence the fresh meat quality of the forequarter muscles, but it increased the tenderness of two high-value muscles: psoas major and biceps femoris. Pelvic-suspended sides had marginally lower psoas major pH and the biceps femoris muscles had lower drip losses, which likely had a positive effect on its tenderness. Longissimus lumborum muscles from pelvic-suspended sides were darker (L*) and had greater b* colour values, but these differences were minor and unlikely to influence consumer evaluation. The tenderness of the biceps femoris was greatly improved with pelvic suspension.

Druh

O - Ostatní výsledky

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2019

Kód důvěrnosti údajů

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