Acceptability and intramuscular collagen properties of Podolian beef as affected by ageing
The present study aimed to assess the effect of different ageing periods (2, 8, 15 and 21 d) on intramuscular collagen (IMC) properties, meat colour and water holding capacity (WHC) and on meat liking in order to define the appropriate maturation length for Podolian meat. Longissimus dorsi lumborum...
Spremljeno u:
| Glavni autori: | , , , , |
|---|---|
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Taylor & Francis Group
2010-01-01
|
| Serija: | Italian Journal of Animal Science |
| Teme: | |
| Online pristup: | http://www.aspajournal.it/index.php/ijas/article/view/489 |
| Oznake: |
Bez oznaka, Budi prvi tko označuje ovaj zapis!
|