Influence of ageing on the physical qualities of the longissimus thoracis et lumborum and biceps femoris muscles from male and female free-ranging common eland (Taurotragus oryx)

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027014%3A_____%2F20%3AN0000003" target="_blank" >RIV/00027014:_____/20:N0000003 - isvavai.cz</a>

Výsledek na webu

<a href="https://vuzv.cz/_privat/20002.pdf" target="_blank" >https://vuzv.cz/_privat/20002.pdf</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.meatsci.2019.107922" target="_blank" >10.1016/j.meatsci.2019.107922</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Influence of ageing on the physical qualities of the longissimus thoracis et lumborum and biceps femoris muscles from male and female free-ranging common eland (Taurotragus oryx)

Popis výsledku v původním jazyce

The physical quality changes (pH, purge loss, cooking loss, drip loss, Warner-Bratzler shear force and CIE Lab colour) of vacuum-packaged longissimus thoracis et lumborum (LTL) and biceps femoris (BF) muscles were determined for male (n = 6) and female (n = 6) eland during a 35-day post-mortem ageing period at 4 degrees C. The BF and LTL muscles reached maximum tenderness (57 to 67 N) at Day 17 and 21, respectively, but could still be considered tough after ageing. Purge losses increased throughout ageing for the two muscles, respectively; however, cooking loss decreased. Meat surface colour turned brighter, more red and yellow with ageing. Initially the BF muscle was more tender, had less purge loss and higher CIE a* and b* values than the LTL, however as the ageing period progressed the differences between the muscles became less apparent. Thus, ageing improved uniformity between muscles as well as tenderness, with minor influences of sex thereon.

Název v anglickém jazyce

Influence of ageing on the physical qualities of the longissimus thoracis et lumborum and biceps femoris muscles from male and female free-ranging common eland (Taurotragus oryx)

Popis výsledku anglicky

The physical quality changes (pH, purge loss, cooking loss, drip loss, Warner-Bratzler shear force and CIE Lab colour) of vacuum-packaged longissimus thoracis et lumborum (LTL) and biceps femoris (BF) muscles were determined for male (n = 6) and female (n = 6) eland during a 35-day post-mortem ageing period at 4 degrees C. The BF and LTL muscles reached maximum tenderness (57 to 67 N) at Day 17 and 21, respectively, but could still be considered tough after ageing. Purge losses increased throughout ageing for the two muscles, respectively; however, cooking loss decreased. Meat surface colour turned brighter, more red and yellow with ageing. Initially the BF muscle was more tender, had less purge loss and higher CIE a* and b* values than the LTL, however as the ageing period progressed the differences between the muscles became less apparent. Thus, ageing improved uniformity between muscles as well as tenderness, with minor influences of sex thereon.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

40401 - Agricultural biotechnology and food biotechnology

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2020

Kód důvěrnosti údajů

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

Název periodika

Meat Science

ISSN

1873-4138

e-ISSN

—

Svazek periodika

159

Číslo periodika v rámci svazku

January

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

6

Strana od-do

Article Number: 107922

Kód UT WoS článku

000494048200003

EID výsledku v databázi Scopus

2-s2.0-85071239536