Variation of Meat Quality Parameters Due to Conformation and Fat Class in Limousin Bulls Slaughtered at 25 to 27 Months of Age

Variation of Meat Quality Parameters Due to Conformation and Fat Class in Limousin Bulls Slaughtered at 25 to 27 Months of Age

The aim of the present study was to determine the influence of age of animal, hot carcass weight, pH, conformation and fat class on basic beef quality attributes (tenderness, sarcomere length, basic chemical composition, marbling and colour) in a group of purebred animals. The object of the study wa...

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Bibliographic Details
Main Authors: Dominika Guzek, Dominika Głąska, Grzegorz Pogorzelski, Karolina Kozań, Jacek Pietras, Małgorzata Konarska, Anna Sakowska, Krzysztof Głąski, Ewelina Pogorzelska, Jerzy Barszczewski, Agnieszka Wierzbicka
Format: Article
Language:English
Published: Asian-Australasian Association of Animal Production Societies 2013-05-01
Series:Asian-Australasian Journal of Animal Sciences
Subjects:
Beef Quality
Conformation
Fat Class
Chemical Composition
Tenderness
Sarcomere
Online Access:http://www.ajas.info/upload/pdf/ajas-26-5-716-16.pdf

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