Influence of ageing on longissimus lumborum quality from Holstein-Friesian young bulls fed different diets.
作者： Monika Modzelewska-Kapituła , Katarzyna Tkacz , Zenon Nogalski , Mirosława Karpińska-Tymoszczyk , Adam Więk
DOI: 10.1007/S13197-019-03778-7
关键词: Longissimus Lumborum 、 Taste 、 Animal science 、 Herbal preparations 、 Control treatment 、 Tenderness 、 Ageing 、 Aroma 、 Cattle feeding 、 Biology
摘要: The aim of the study was to investigate effect ageing (9 and 14 days) on beef obtained from Polish Holstein-Friesian bulls (n = 24) fed different dietary treatments containing addition herbal preparations (treatments: control, one two preparations). Between 9th 14th day ageing, moisture expressible water contents, Warner–Bratzler Shear Force (WBSF) intensity untypical taste significantly decreased, whereas redness, yellowness, chroma, meat aroma tenderness increased. Interactions between treatment pH, water, cooking loss WBSF were noted. Using in a enabled obtain 9-days aged with similar as compared 14-days control treatment. Therefore, it is possible decrease time by using well-designed
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