Influence of the musculature classes of carcass in the EUROP system and of the different time of aging on quality of meat from carcasses of young cattle
2000
Daszkiewicz, T. | Wajda, S. (Uniwersytet Warminsko-Mazurski, Olsztyn (Poland). Katedra Oceny i Wykorzystania Surowcow Zwierzecych)
It was found that meat from the to the musculature classes R and O, both within heifers and bulls, did not differ significantly in chemical composition and physicochemical properties. The sensory analysis showed that the meat from carcasses with class O tended to have better quality. It was not found statistically significant influence of different cold storage times of meat on its content of basic chemical components, and the physicochemical properties. The organoleptic assessement showed a decrease in juiciness and considerable improvement of meat tenderness
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