Effect of cooking method and ageing time on sensory characteristics of beef
BUREŠ, D., BARTOŇ, L. & ADAMEC, T. Vliv způsobu tepelné úpravy a délky zrání hovězího masa na jeho senzorické chrarakteristiky. In Šlechtění na masnou užitkovost a aktuální otázky produkce jatečných zvířat. Brno: Mendelova univerzita , 2012, s. 99-101.{
| Year | 2012 |
| Cathegory | Others |
| Internal link | 12129.pdf |
| Abstract | The objective of the study was to evaluate the effects of the cooking method and the ageing time on sensory properties of the meat from m. longissimus lumborum of Czech Fleckvieh bulls. The effect of the length of meat ageing (7 versus 17 days) was relatively smaller compared with the cooking method. Boiled meat received better scores for odour intensity and odour likeness, while grilled meat was scored higher for all other sensory characteristics. |
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