Znaleziono wyników: 3

Liczba wyników na stronie

Wyniki wyszukiwania

Wyszukiwano:
w słowach kluczowych: drip loss

Sortuj według:

Ogranicz wyniki do:

Selenium content of beef and its effect on drip and fluid losses

100%

Simek J., Chladek G., Koutnik V., Steinhauser L.

Animal Science Papers and Reports. Supplement

2002

tom 20

nr 1

The ostrich meat – an updated review. I. Physical characteristics of ostrich meat

84%

Polawska E., Marchewka J., Krzyzewski J., Bagnicka E., Wojcik A.

Animal Science Papers and Reports

2011

tom 29

nr 1

The presented Part I of the review provides current information about colour, flavour and aroma, tenderness, pH, water-holding capacity and drip loss, shelf-life and microbial load, cold shortening and cooking losses of ostrich meat which is darker and contains more redness compound compared to the beef or pork. On average, ostrich meat has been classified as intermediate with regular (<5.8) to high (>6.2) pH as measured 24 h post-slaughter, generally with a rapid decline of pH. Tenderness of ostrich meat depends on type of muscle from which it originates. Its water-holding capacity is lower compared to pork or chicken meat, but similar to veal and beef. Cited are 60 references.

Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik

Comparison of polymorphic myosin forms with selected meat quality attributes of bulls of various breeds and age

84%

Grzes B., Pospiech E., Rosochacki S., Lyczynski A., Mikolajczak B., Iwanska E.

Polish Journal of Food and Nutrition Sciences

2007

tom 57

nr 4[A]

201-205

The aim of the study was to compare the shares of MHC isoforms in the muscle tissue of bulls differing in terms of breed and age using SDSPAGE. The share was analysed as a factor which could have modified tenderness and water holding capacity of meat. Investigations were conducted on 73 young bulls of the Black-and-White, Polish Red, Hereford and Limousine breeds, slaughtered at the age of 6, 9 and 12 months, generally with 5 animals in each age group. The composition of MHC isoforms (type 2a, 2x and I) in the muscle tissue of the analysed cattle was related to the instrumental tenderness evaluation, as well as water holding capacity of meat on the basis of drip loss at 48, 96 and 240 h after slaughter. It was shown that better tenderness and water holding capacity of meat from Hereford bulls aged 12 months were accompanied by an increased share of MHC isoform type 2a, corresponding to fast-twitch, intermediate, oxygen glycolytic fibers.

Ograniczanie wyników

1 Animal Science Papers and Reports

1 Animal Science Papers and Reports. Supplement

1 Polish Journal of Food and Nutrition Sciences

1 Bagnicka E.

1 Chladek G.

1 Grzes B.

1 Iwanska E.

1 Koutnik V.

1 Krzyzewski J.

1 Lyczynski A.

1 Marchewka J.

1 Mikolajczak B.

1 Polawska E.

1 Pospiech E.

1 Rosochacki S.

1 Simek J.

1 Steinhauser L.

1 Wojcik A.

1 2011

1 2007

1 2002

Wyniki wyszukiwania

Selenium content of beef and its effect on drip and fluid losses

The ostrich meat – an updated review. I. Physical characteristics of ostrich meat

Comparison of polymorphic myosin forms with selected meat quality attributes of bulls of various breeds and age