The effect of breed, sex and aging time on tenderness of beef meat
Identifikátory výsledku
Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F11%3A00175576" target="_blank" >RIV/62156489:43210/11:00175576 - isvavai.cz</a>
Nalezeny alternativní kódy
RIV/26788462:_____/11:#0000503
Výsledek na webu
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DOI - Digital Object Identifier
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Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
The effect of breed, sex and aging time on tenderness of beef meat
Popis výsledku v původním jazyce
Our study was conducted to determine the effect of production factors (breed, sex) and aging time on the textural properties of beef using instrumental measurement of tenderness. Meat was obtained from Galloway, Simmental, Charolais, Czech Fleckvieh breeds and their crossbreeds. Meat was either unaged or aged for 14, 28 or 42 days. The tenderness was characterized by Warner-Bratzler test and compression test using Tira-test device. The cooking loss of meat juice was also evaluated. Analysis of varianceat 5 % significance level showed that tenderness was influenced by all tested factors (breed, sex, aging time). The shear force decreased with aging of meat. The correlation between shear force and compression test was 0.257 (p<0.001). The differences intenderness were found among breeds. The highest initial shear force was measured in Simmental (151.98 N). Compression test showed better tenderness in Czech Fleckvieh and Galloway than in Simmental, Charolais and crossbreeds. Meat from b
Název v anglickém jazyce
The effect of breed, sex and aging time on tenderness of beef meat
Popis výsledku anglicky
Our study was conducted to determine the effect of production factors (breed, sex) and aging time on the textural properties of beef using instrumental measurement of tenderness. Meat was obtained from Galloway, Simmental, Charolais, Czech Fleckvieh breeds and their crossbreeds. Meat was either unaged or aged for 14, 28 or 42 days. The tenderness was characterized by Warner-Bratzler test and compression test using Tira-test device. The cooking loss of meat juice was also evaluated. Analysis of varianceat 5 % significance level showed that tenderness was influenced by all tested factors (breed, sex, aging time). The shear force decreased with aging of meat. The correlation between shear force and compression test was 0.257 (p<0.001). The differences intenderness were found among breeds. The highest initial shear force was measured in Simmental (151.98 N). Compression test showed better tenderness in Czech Fleckvieh and Galloway than in Simmental, Charolais and crossbreeds. Meat from b
Klasifikace
Druh
J<sub>x</sub> - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)
CEP obor
GM - Potravinářství
OECD FORD obor
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Návaznosti výsledku
Projekt
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Návaznosti
S - Specificky vyzkum na vysokych skolach
Ostatní
Rok uplatnění
2011
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název periodika
Acta Veterinaria Brno
ISSN
0001-7213
e-ISSN
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Svazek periodika
80
Číslo periodika v rámci svazku
2
Stát vydavatele periodika
CZ - Česká republika
Počet stran výsledku
6
Strana od-do
131-136
Kód UT WoS článku
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EID výsledku v databázi Scopus
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