Meat quality defined based on pH and colour depending on cattle category and slaughter season
The studies were carried out on 614 animals slaughtered in winter and summer seasons. After slaughter and post-slaughter processing the carcasses were evaluated according to EUROP system. The meat pH and its colour were determined in m. longissimus thoracis after 48 hours of chilling. A significant...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2010-12-01
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| Series: | Czech Journal of Animal Science |
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| Online Access: | https://cjas.agriculturejournals.cz/artkey/cjs-201012-0004_meat-quality-defined-based-on-ph-and-colour-depending-on-cattle-category-and-slaughter-season.php |