Physical Changes during Post-Mortem Ageing of High-Value Impala (Aepyceros Melampus) Steaks

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41340%2F20%3A82100" target="_blank" >RIV/60460709:41340/20:82100 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.mdpi.com/2076-3417/10/13/4485" target="_blank" >https://www.mdpi.com/2076-3417/10/13/4485</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/app10134485" target="_blank" >10.3390/app10134485</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Physical Changes during Post-Mortem Ageing of High-Value Impala (Aepyceros Melampus) Steaks

Popis výsledku v původním jazyce

Antelope meat production is rapidly growing, not only due to their adaptation to marginal land usage, but also because of its favorable nutritional properties and free-range production. However, limited information is available on the meat quality and processing potential of game meat for commercial consumption. The objective of this study was to determine the ageing period to achieve maximum tenderness of longissimus thoracis et lumborum(LTL) muscles of impala. When harvested under minimal stress, prime impala steaks should be wet-aged in vacuum packaging under refrigerated conditions for eight days to ensure maximum tenderness, uniformity, and quality.

Název v anglickém jazyce

Physical Changes during Post-Mortem Ageing of High-Value Impala (Aepyceros Melampus) Steaks

Popis výsledku anglicky

Antelope meat production is rapidly growing, not only due to their adaptation to marginal land usage, but also because of its favorable nutritional properties and free-range production. However, limited information is available on the meat quality and processing potential of game meat for commercial consumption. The objective of this study was to determine the ageing period to achieve maximum tenderness of longissimus thoracis et lumborum(LTL) muscles of impala. When harvested under minimal stress, prime impala steaks should be wet-aged in vacuum packaging under refrigerated conditions for eight days to ensure maximum tenderness, uniformity, and quality.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

40201 - Animal and dairy science; (Animal biotechnology to be 4.4)

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2020

Kód důvěrnosti údajů

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

Název periodika

Applied Sciences

ISSN

1454-5101

e-ISSN

2076-3417

Svazek periodika

10

Číslo periodika v rámci svazku

13

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

11

Strana od-do

1-11

Kód UT WoS článku

000555004500001

EID výsledku v databázi Scopus

2-s2.0-85087916937