Effect of breed and aging time on physicochemical and organoleptic quality of beef and its oxidative stability
In this experiment we used the meat of 16 Polish Red-and-White and Simmental bulls slaughtered at the age of 24 months. Physicochemical and organoleptic analyses were carried out on meat aged for 2, 7, 14 and 21 days and subjected to heat treatment. In addition, the effect of aging on oxidative s...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Copernicus Publications
2017-07-01
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| Series: | Archives Animal Breeding |
| Online Access: | https://www.arch-anim-breed.net/60/191/2017/aab-60-191-2017.pdf |