218 beef staeks were randomly chisen in order to show the relationship among meat quality parameter, independently of breed and slaughtering categories. Meat was analysed for pHu, colour, tenderness and water holding capacity: mean, standard deviation and simple correlation were calculated. A great variation in meat quality traits is noted, probably due to the fact that the meat analysed derived from different breed and slaghtering categories. Some relationship among meat quality traits are noted: as expected, pHu values are related to darker meat. Moreover, the study of correlation showed that paler meat is more tender and has a lower water holding capacity than darker meat
Relationship among meat quality traits of longissimus thoracis in beef cattle
RUSSO, CLAUDIA;PREZIUSO, GIOVANNA
2004-01-01
Abstract
218 beef staeks were randomly chisen in order to show the relationship among meat quality parameter, independently of breed and slaughtering categories. Meat was analysed for pHu, colour, tenderness and water holding capacity: mean, standard deviation and simple correlation were calculated. A great variation in meat quality traits is noted, probably due to the fact that the meat analysed derived from different breed and slaghtering categories. Some relationship among meat quality traits are noted: as expected, pHu values are related to darker meat. Moreover, the study of correlation showed that paler meat is more tender and has a lower water holding capacity than darker meatI documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
