Acceptability and intramuscular collagen properties of Podolian beef as affected by ageing

The present study aimed to assess the effect of different ageing periods (2, 8, 15 and 21 d) on intramuscular collagen (IMC) properties, meat colour and water holding capacity (WHC) and on meat liking in order to define the appropriate maturation length for Podolian meat. Longissimus dorsi lumborum...

Full description

Bibliographic Details
Main Authors: Giuseppe Maiorano, Fabio Napolitano, Antonella Sodo, Ada Braghieri, Antonio Girolami
Format: Article
Published: Taylor & Francis Group 2010-01-01
Series:Italian Journal of Animal Science
Online Access: