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Influenza della lunghezza del periodo di frollatura su alcune caratteristiche sensoriali della carne di vitelloni podolici.
No full textEffect of age at slaughter on carcass traits, fatty acid composition and lipid oxidation of Apulian lambs
No full textFatty acid composition and cholesterol content of beef from Podolian and Limousine x Podolian cattle.
No full textEffect of ageing on physical and sensory properties of meat from Podolian and Limousine x Podolian crossbred young bulls.
No full textFatty acid profile, cholesterol content and tenderness of meat from Podolian young bulls.
No full textFatty acid profile, cholesterol content and sensory properties of meat from Podolian young bulls were evaluated. The percentage
of saturated fatty acids was higher for LD and lower for SM and ST muscles (P < 0.001). Oleic and stearic fatty acids constituted
more than 50% of the total fatty acids in all muscles studied. The meat produced by Podolian young bulls showed a favourable
percentage content of polyunsaturated fatty acids and a beneficial ratio P/S. Conversely, the ratio n 6/n 3 exceeded the recommended
value in the human diet. Changing the time of ageing from 8 to 15 days produced an increment of MDA (P < 0.01). The
differences in MDA content observed between meat samples aged 8 and 15 days were still detectable after 4 and 8 months of frozen
storage. The extension of the ageing period from 8 to 15 days produced an increase in tenderness (P < 0.05) and flavour intensity
(P < 0.01)
Fatty acid profile, cholesterol content and tenderness of ostrich meat as influenced by age at slaughter and muscle type.
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