Wyniki wyszukiwania

Wyszukiwano:
w słowach kluczowych: colt meat

Sortuj według:

Ogranicz wyniki do:

Effect of maturing process on changes in physico-chemical properties of colt meat

100%

Znamirowska A., Stanislawczyk R.

Acta Scientiarum Polonorum. Technologia Alimentaria

2005

tom 04

nr 2

The paper had the objective of determining the physicochemical parameters of colt meat during a five-day long cold storage, tantamount to its turnover period to, or time of its reaching, the western-European countries. Samples of the longest dorsal muscle from 29 colts 1.5-2 years old, from commercial breeding were investigated. Colt meat is characterized by high content of water and protein and low content of fat. That meat requires a longer period for ‘maturing’ and, with its value pH, indicates a potential for storage in cold condition for at least five days. Moreover, a five day maturing of colt meat in cold storage raises its water holding capacity, usability for processing and improves meat tenderness, as well as causes a dramatic darkening of meat color.

Ograniczanie wyników

1 Acta Scientiarum Polonorum. Technologia Alimentaria

1 Stanislawczyk R.

1 Znamirowska A.

1 2005

Wyniki wyszukiwania

Effect of maturing process on changes in physico-chemical properties of colt meat