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...
I tiakina i:
| Ngā kaituhi matua: | , , , , |
|---|---|
| Hōputu: | Artigo |
| Reo: | Inglês |
| I whakaputaina: |
Taylor & Francis Group
2010-01-01
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| Rangatū: | Italian Journal of Animal Science |
| Ngā marau: | |
| Urunga tuihono: | http://www.aspajournal.it/index.php/ijas/article/view/489 |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
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