Physical attributes, chemical composition and sensory analysis of three muscles from heifers and bulls of Fleckvieh cattle
Identifikátory výsledku
Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F18%3A76974" target="_blank" >RIV/60460709:41210/18:76974 - isvavai.cz</a>
Nalezeny alternativní kódy
RIV/00027014:_____/18:N0000166
Výsledek na webu
<a href="http://dx.doi.org/10.1088/1757-899X/420/1/012065" target="_blank" >http://dx.doi.org/10.1088/1757-899X/420/1/012065</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1088/1757-899X/420/1/012065" target="_blank" >10.1088/1757-899X/420/1/012065</a>
Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Physical attributes, chemical composition and sensory analysis of three muscles from heifers and bulls of Fleckvieh cattle
Popis výsledku v původním jazyce
The objective of this study was to compare the effect of sex on meat quality parameters of the meat of bulls and heifers of the Fleckvieh cattle reared and finished under identical nutritional and management conditions and slaughtered at an identical age of 19 months. Physical meat quality measurements, proximate chemical composition and sensory analyses were performed on musculus longissimus lumborum, musculus triceps brachii and musculus rectus abdominis from total 23 bulls and heifers. The evaluation of chemical composition shows that the meat from bulls contained less dry matter and intramuscular fat. Lower shear force values as well as lower total collagen contents and higher soluble collagen proportions were measured in heifer samples. When the three different muscles were compared, it appeared that musculus rectus abdominis exhibited the highest contents of dry matter and in
Název v anglickém jazyce
Physical attributes, chemical composition and sensory analysis of three muscles from heifers and bulls of Fleckvieh cattle
Popis výsledku anglicky
The objective of this study was to compare the effect of sex on meat quality parameters of the meat of bulls and heifers of the Fleckvieh cattle reared and finished under identical nutritional and management conditions and slaughtered at an identical age of 19 months. Physical meat quality measurements, proximate chemical composition and sensory analyses were performed on musculus longissimus lumborum, musculus triceps brachii and musculus rectus abdominis from total 23 bulls and heifers. The evaluation of chemical composition shows that the meat from bulls contained less dry matter and intramuscular fat. Lower shear force values as well as lower total collagen contents and higher soluble collagen proportions were measured in heifer samples. When the three different muscles were compared, it appeared that musculus rectus abdominis exhibited the highest contents of dry matter and in
Klasifikace
Druh
D - Stať ve sborníku
CEP obor
—
OECD FORD obor
21101 - Food and beverages
Návaznosti výsledku
Projekt
—
Návaznosti
S - Specificky vyzkum na vysokych skolach
Ostatní
Rok uplatnění
2018
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název statě ve sborníku
IOP Conference Series Materials Science and Engineering 420(1):012065
ISBN
—
ISSN
1757-8981
e-ISSN
—
Počet stran výsledku
7
Strana od-do
1-7
Název nakladatele
IOP Publishing
Místo vydání
Indonézie
Místo konání akce
Medan, Indonézie
Datum konání akce
19. 7. 2018
Typ akce podle státní příslušnosti
WRD - Celosvětová akce
Kód UT WoS článku
—