1. bookVolume 60 (2016): Issue 3 (September 2016)
Journal Details
License
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Journal
First Published
30 Mar 2016
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4 times per year
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English
access type Open Access

Influence of post-mortem muscle glycogen content on the quality of beef during aging

Published Online: 23 Sep 2016
Page range: 301 - 307
Received: 20 Mar 2016
Accepted: 02 Sep 2016
Journal Details
License
Format
Journal
First Published
30 Mar 2016
Publication timeframe
4 times per year
Languages
English

Introduction: Glycolic changes which occur post-mortem have an impact on the physical and sensory features of beef, which in turn determine the successive processes and influence such beef quality traits as colour, tenderness, and cooling loss. The aim of this study was evaluation of the post-mortem changes in bovine meat during aging, quantitative analysis of glycogen and lactic acid, as well as examination of their impact on technological and sensory quality of selected muscles from Holstein-Friesian × Limousin breed carcasses.

Keywords

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