The effect of the suspension method of Gasconne heifer carcass halves on meat quality

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027014%3A_____%2F19%3AN0000281" target="_blank" >RIV/00027014:_____/19:N0000281 - isvavai.cz</a>

Výsledek na webu

<a href="http://www.maso-international.cz/download/25_29_012019.pdf" target="_blank" >http://www.maso-international.cz/download/25_29_012019.pdf</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

The effect of the suspension method of Gasconne heifer carcass halves on meat quality

Popis výsledku v původním jazyce

The aim of this paper was analyzing how different half-carcass suspension methods affect the physical, technological and organoleptic properties of longissimus lumborum, biceps femoris and semitendinosus meat. The experiment used six gasconne heifers slaughtered at 24 months of age. Each carcass was cut in half immediately after slaughter and one half was suspended traditionally from its Achilles tendon, while the other half was suspended from its pelvis (foramen obturatum). Two days after slaughter, the effect of the suspension method on the physical properties was examined and then the meat was matured for four days and analyzed by a sensory panel. The results show that suspending the half-carcass from the pelvis decreases drain loss and increases meat tenderness, measured both with a Warner-Bratzler blade and by the sensory panel after grilling. The suspension method proved to have minimum effect on the aroma and taste, however.

Název v anglickém jazyce

The effect of the suspension method of Gasconne heifer carcass halves on meat quality

Popis výsledku anglicky

The aim of this paper was analyzing how different half-carcass suspension methods affect the physical, technological and organoleptic properties of longissimus lumborum, biceps femoris and semitendinosus meat. The experiment used six gasconne heifers slaughtered at 24 months of age. Each carcass was cut in half immediately after slaughter and one half was suspended traditionally from its Achilles tendon, while the other half was suspended from its pelvis (foramen obturatum). Two days after slaughter, the effect of the suspension method on the physical properties was examined and then the meat was matured for four days and analyzed by a sensory panel. The results show that suspending the half-carcass from the pelvis decreases drain loss and increases meat tenderness, measured both with a Warner-Bratzler blade and by the sensory panel after grilling. The suspension method proved to have minimum effect on the aroma and taste, however.

Druh

J_ost - Ostatní články v recenzovaných periodicích

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

<a href="/cs/project/TG01010082" target="_blank" >TG01010082: Zefektivnění systému výzkum – vývoj – inovace - transfer v oblasti živočišné výroby pro zlepšení konkurenceschopnosti agrárního sektoru</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2019

Kód důvěrnosti údajů

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

Název periodika

Maso International - Journal of Food Science and Technology

ISSN

1805-529X

e-ISSN

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Svazek periodika

01/209

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

5

Strana od-do

25-29

Kód UT WoS článku

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EID výsledku v databázi Scopus

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