Characteristics and meat quality evolution of veal produced in Mediterranean Mountain Areas | Caracterización y evolución de la calidad de la carne de categoría "ternera blanca" de terneros de Raza Parda de Montaña
2011
Ripoll, G., Centro de Investigación y Tecnología Agroalimentaria de Aragón, Zaragoza (España) | Casasús, I., Centro de Investigación y Tecnología Agroalimentaria de Aragón, Zaragoza (España) | Albertí, P., Centro de Investigación y Tecnología Agroalimentaria de Aragón, Zaragoza (España) | Blanco, M., Centro de Investigación y Tecnología Agroalimentaria de Aragón, Zaragoza (España)
There were tested three management systems with the aim of produce veal in Mediterranean mountain areas. First lot was born in spring and was raised grazing with their dams. Second lot was born in autumn and was raised feeding dams milk and concentrates. The third lot was also born in autumn and only fed milk until weaning and then fed concentrates until slaughtering. With the aim of complain requirements of meat of veal, the evolution of instrumental colour, drip losses and texture were measured. It was recommended the second lot by it pale and lighter meat with low drip losses while first lot was the less tender across time.
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