Uticaj odmaranja junadi pred klanje na kvalitet mesa.
1986
Petrovic Lj. | Petrovic M.
The examinations showed the following: the level of pH48 was significantly higher in the muscles of young cattle that rested before slaughter (the first group) than in those of young cattle that did not rest (the second group); muscles of the animals from the first group assumed a considerably darker colour and exhibited a higher water binding capacity, that is, they lost considerably less weight while being cooked and had a better tenderness and juiceness than muscles of the animals from the second group; in 58.33% of the muscles of the animals from the first group the phenomenon of DFD was observed, that is dark colour, firm and dry muscles, which was not observed in the second group; and overnight rest of the animals in the slaughter-house lairage before slaughter proved to have significant effects on the development of meat's dark colour, that is, DFD can be prevented by slaughtering cattle immediately after transportation.
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