Biotechnology in Animal Husbandry 2012 Volume 28, Issue 1, Pages: 77-85
https://doi.org/10.2298/BAH1201077S
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Changes of physical-chemical properties of beef during 14 days of chilling
Stanišić N. (Institute for Animal Husbandry, Belgrade-Zemun)
Petričević M. (Institute for Animal Husbandry, Belgrade-Zemun)
Živković D. (Faculty of Agriculture, Belgrade-Zemun)
Petrović M.M. (Institute for Animal Husbandry, Belgrade-Zemun)
Ostojić-Andrić D. (Institute for Animal Husbandry, Belgrade-Zemun)
Aleksić S. (Institute for Animal Husbandry, Belgrade-Zemun)
Stajić S. (Faculty of Agriculture, Belgrade-Zemun)
The objective of the work was to evaluate the effect of conditioning time
(during 14 days of ageing at +4°C) on physicochemical properties of two
cattle skeletal muscles. Investigations were conducted on the m. longissimus
dorsi (n=9) and m. gluteus medius (n=9) of Domestic Spotted breed. Muscle
analyses were carried out 1st, 7th and 14th day post mortem, during storage
at +4°C. Colour (CIE L
Keywords: cold storage, meat colour, technological quality, sensory scores