Document Type

Article

Rights

This item is available under a Creative Commons License for non-commercial use only

Disciplines

4.2 ANIMAL AND DAIRY SCIENCE

Publication Details

Emirates Journal of Food and Agriculture.2017.29(10):792-798

doi: 10.9755/ejfa.2017.v29.i10.1297 http://www.ejfa.me/

Abstract

The aim of this study was to compare the quality of meat of the young Limousin bulls slaughtered at the age of 6, 9 and 12 months, with particular regard to the residual glycogen content in the meat and the value of the glycolytic potential. The study was conducted on bovine longissimus lumborum muscle. The residual glycogen content, glycolytic potential value (96 h post-mortem), pH value (45 min, 24 h, 48 h and 96 h post-mortem), IMP/ATP index (45 min post-mortem), colour parameters (L*, a* and b*), natural and cooking losses, free water content, the chemical composition, sensory parameters (aroma, flavour, juiciness and tenderness) as well as instrumental tenderness based on cutting test (96 h post-mortem) were analysed. The slaughter age of bulls had significant (p

DOI

10.9755/ejfa.2017.v29.i10.1297

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Meat Science Commons

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