Histological composition, physiochemical parameters, and organoleptic properties of three muscles from Fleckvieh bulls and heifers
Jazyk angličtina Země Anglie, Velká Británie Médium print-electronic
Typ dokumentu časopisecké články
PubMed
35358865
DOI
10.1016/j.meatsci.2022.108807
PII: S0309-1740(22)00075-4
Knihovny.cz E-zdroje
- Klíčová slova
- Cattle, Longissimus thoracis et lumborum, Meat quality, Rectus abdominis, Triceps brachii,
- MeSH
- čití, cítění MeSH
- kosterní svalová vlákna * MeSH
- maso * analýza MeSH
- musculus rectus abdominis MeSH
- skot MeSH
- zvířata MeSH
- Check Tag
- mužské pohlaví MeSH
- skot MeSH
- ženské pohlaví MeSH
- zvířata MeSH
- Publikační typ
- časopisecké články MeSH
The histochemical characteristics, physical attributes, chemical composition, and sensory profile of three muscles (longissimus thoracis et lumborum - LTL, rectus abdominis - RA, triceps brachii - TB) from Fleckvieh (N = 24) bulls and heifers were compared. Samples of each muscle were taken within 1 h of slaughter to assess muscle fibre traits, while physio-chemical meat quality was assessed in each muscle at 48 h post mortem, followed by the sensory assessment of the muscles after 7 days of ageing. Despite identical raising conditions, bulls showed more favourable growth and slaughter performance, but heifers produced meat with more favourable sensory characteristics, as a result of a higher proportion of IIB fibres in their muscles, as well as a higher intramuscular fat content, and lower collagen content.
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