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Titolo:
Relationships between muscle characteristics and meat quality traits of young Charolais bulls
Autore:
Renand, G; Picard, B; Touraille, C; Berge, P; Lepetit, J;
Indirizzi:
INRA, Genet Quantitat & Appl Stn, F-78352 Jouy En Josas, France INRA JouyEn Josas France F-78352 ppl Stn, F-78352 Jouy En Josas, France INRA, Unite Rech Herbivores, F-63122 St Genes Champanelle, France INRA StGenes Champanelle France F-63122 22 St Genes Champanelle, France INRA, Rech Viande Stn, F-63122 St Genes Champanelle, France INRA St GenesChampanelle France F-63122 22 St Genes Champanelle, France
Titolo Testata:
MEAT SCIENCE
fascicolo: 1, volume: 59, anno: 2001,
pagine: 49 - 60
SICI:
0309-1740(200109)59:1<49:RBMCAM>2.0.ZU;2-I
Fonte:
ISI
Lingua:
ENG
Soggetto:
FIBER CHARACTERISTICS; CARCASS TRAITS; BOVINE MUSCLE; HISTOLOGICAL CHARACTERISTICS; LONGISSIMUS PALATABILITY; MECHANICAL-PROPERTIES; CONNECTIVE-TISSUE; FEEDING INTENSITY; SARCOMERE-LENGTH; FINISHING SYSTEM;
Keywords:
beef; meat; quality; muscle; characteristics; variability;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
64
Recensione:
Indirizzi per estratti:
Indirizzo: Renand, G INRA, Genet Quantitat & Appl Stn, F-78352 Jouy En Josas, France INRA Jouy En Josas France F-78352 -78352 Jouy En Josas, France
Citazione:
G. Renand et al., "Relationships between muscle characteristics and meat quality traits of young Charolais bulls", MEAT SCI, 59(1), 2001, pp. 49-60

Abstract

Charolais bull calves (106) were used to study the variability in meat quality attributes in relation to the variability in muscle characteristics inthe Longissimus thoracis (LT) muscle. The variability in traits was adjusted either to constant age or constant weight at slaughter and thus originated only from differences between animals born. reared and Fattened in the same location. The following meat quality attributes were measured: the strength of the myofibrillar resistance to a 20% compression strain measured onthe raw meat 2, 7 and 21 days post mortem; and taste panel scores of tenderness (initial and overall), flavour and juiciness of steaks grilled to a 55 degreesC core temperature 6 or 15 days post-mortem. The following muscle characteristics were measured 24 h after slaughter: pH, dry matter. protein, lipid, heme iron and collagen contents, collagen solubility, LDH and ICDHactivity, the proportion of slow twitch myosin heavy chain, the mean muscle fibre area and the mean sarcomere length. One fourth to one third of the variability of 2 day mechanical strength and 15 day tenderness or flavour scores were related to the variability in muscle characteristics. Tenderness and strength measurements were predominantly related to the muscle fibre area, collagen characteristics and energeticmetabolic activity. Dry matter content was the principal muscle characteristic related to flavour. (C) 2001 Elsevier Science Ltd. All rights reserved.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 21/09/20 alle ore 15:44:43