Analysis of Relationship Between Basic Composition, pH, and Physical Properties of Selected Bovine Muscles

Analysis of Relationship Between Basic Composition, pH, and Physical Properties of Selected Bovine Muscles

The aim of this study was to analyse the correlation between basic meat composition (water, protein, fat, and connective tissue contents), pH value, and physical parameters (texture and colour, drip loss) of selected beef muscles. Five different muscles (LTH, SEM, SET, PSM, TRI) from 20 carcasses we...

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Bibliographic Details
Main Authors: Wyrwisz Jarosław, Półtorak Andrzej, Zalewska Magdalena, Zaremba Robert, Wierzbicka Agnieszka
Format: Article
Language:English
Published: Sciendo 2012-09-01
Series:Bulletin of the Veterinary Institute in Pulawy
Subjects:
beef
ph
basic composition
tenderness
drip loss
Online Access:https://doi.org/10.2478/v10213-012-0071-8

Internet

https://doi.org/10.2478/v10213-012-0071-8

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