Histological composition, physiochemical parameters, and organoleptic properties of three muscles from Fleckvieh bulls and heifers

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027014%3A_____%2F22%3AN0000045" target="_blank" >RIV/00027014:_____/22:N0000045 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/60460709:41210/22:92245 RIV/60460709:41340/22:92245

Výsledek na webu

<a href="https://vuzv.cz/_privat/22045.pdf" target="_blank" >https://vuzv.cz/_privat/22045.pdf</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.meatsci.2022.108807" target="_blank" >10.1016/j.meatsci.2022.108807</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Histological composition, physiochemical parameters, and organoleptic properties of three muscles from Fleckvieh bulls and heifers

Popis výsledku v původním jazyce

The histochemical characteristics, physical attributes, chemical composition, and sensory profile of three muscles (longissimus thoracis et lumborum - LTL, rectus abdominis -RA, triceps brachii - TB) from Fleckvieh (N = 24) bulls and heifers were compared. Samples of each muscle were taken within 1 hour of slaughter, to assess muscle fibre traits, and physio-chemical meat quality was assessed in each muscle at 48 hours post mortem, followed by the sensory assessment of the muscles after 7 days of ageing. Despite identical raising conditions, bulls showed more favourable growth and slaughter performance, but heifers produced meat with more favourable sensory characteristics, as a result of a higher proportion of IIB fibers in their muscles, as well as a higher intramuscular fat content, and lower collagen content.

Název v anglickém jazyce

Histological composition, physiochemical parameters, and organoleptic properties of three muscles from Fleckvieh bulls and heifers

Popis výsledku anglicky

The histochemical characteristics, physical attributes, chemical composition, and sensory profile of three muscles (longissimus thoracis et lumborum - LTL, rectus abdominis -RA, triceps brachii - TB) from Fleckvieh (N = 24) bulls and heifers were compared. Samples of each muscle were taken within 1 hour of slaughter, to assess muscle fibre traits, and physio-chemical meat quality was assessed in each muscle at 48 hours post mortem, followed by the sensory assessment of the muscles after 7 days of ageing. Despite identical raising conditions, bulls showed more favourable growth and slaughter performance, but heifers produced meat with more favourable sensory characteristics, as a result of a higher proportion of IIB fibers in their muscles, as well as a higher intramuscular fat content, and lower collagen content.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

<a href="/cs/project/LM2018100" target="_blank" >LM2018100: Infrastruktura pro propagaci metrologie v potravinářství a výživě v České republice</a><br>

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2022

Kód důvěrnosti údajů

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

Název periodika

Meat Science

ISSN

0309-1740

e-ISSN

—

Svazek periodika

188

Číslo periodika v rámci svazku

10

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

8

Strana od-do

Article number: 108807

Kód UT WoS článku

000793116400001

EID výsledku v databázi Scopus

2-s2.0-85127111691