The organoleptic properties of beef at a different time of meat ageing
BUREŠ, D. & BARTOŇ, L. Organoleptické vlastnosti hovězího masa při odlišné době zrání . Náš chov, 2014, roč. 74, č. 10, s. 32-34.{INTLINK}
| Year | 2014 |
| Cathegory | Publication in specialized journals |
| Internal link | 14124.pdf |
| Abstract | The objective of present study was to compare the sensory characteristics of beef from three slaughter categories of Czech Fleckvieh cattle aged for three different times. Whereas the sensory descriptors of the meat aged for three days did not differ between categories, the samples aged for longer times (14 and 28 days) were scored better for most sensory attributes in young bulls and heifers than in cows. The meat with longer ageing times had better textural characteristics and overall acceptance scores but no such tendency was observed for odour intensity and odour pleasantness. |
VÚŽV v.v.i. > List of our publications >