Changes in meat quality characteristics of bovine meat during the first 6 days post mortem.

@article{Huidobro2003ChangesIM,
  title={Changes in meat quality characteristics of bovine meat during the first 6 days post mortem.},
  author={F Ru{\'i}z de Huidobro and Eur{\'i}pedes Miguel and E Onega and Beatriz Bl{\'a}zquez},
  journal={Meat science},
  year={2003},
  volume={65 4},
  pages={1439-46}
}
The development of some quality parameters in bovine meat during the first 6 days of post mortem ageing was studied in two commercial groups (heifer and bull). In the first day bull meat is harder and springier. Meat pH falls during the first 24 h post mortem in both groups, reaching values around 5.5, and it did not change during the next 5 days. Water-holding capacity (expressed as percentage of expelled water) increased in heifer meat. Instrumental texture measures (texture profile analysis… CONTINUE READING

From This Paper

Figures, tables, and topics from this paper.

Explore Further: Topics Discussed in This Paper

Citations

Publications citing this paper.
Showing 1-10 of 17 extracted citations

Factors affecting the water holding capacity of red meat products: a review of recent research advances.

Critical reviews in food science and nutrition • 2008
View 2 Excerpts
Highly Influenced

Characterization of Sarda Sheep Carcasses Used in the Processing of Meat Products

Veterinary Research Communications • 2005
View 2 Excerpts
Highly Influenced

References

Publications referenced by this paper.
Showing 1-10 of 35 references

Engorde de corderos de raza Manchega en pastoreo o aprisco a base de cebada entera suplementada

E. Onega, F. Ruiz de Huidobro, +7 authors J. Sagarra
III. Efecto sobre la calidad de la carne. XXV Jornadas Cientı́ficas de la SEOC • 2000
View 4 Excerpts
Highly Influenced

Medida del pH

M. D. Garrido, S. Bañón
Metodologı́a para el estudio de la calidad de la canal y de la carne en rumiantes (pp. 145–155) • 2000
View 4 Excerpts
Highly Influenced

Efecto de la maduración a vacı́o en el color de la carne de ternera de raza Pirenaica

J. Chasco, G. Lizaso, +6 authors A. Purroy
VI Jornadas Producción Animal . Zaragoza : AIDA . ITEA • 1995
View 2 Excerpts
Highly Influenced

Application of the Bligh and Dyer method of lipid extraction to tissue homogenates

S.W.F. Hanson, J. Olley
Biochemistry Journal, • 1963
View 2 Excerpts
Highly Influenced

[Determination of moisture content in pharmacy].

A Gyogyszeresz • 1953
View 3 Excerpts
Highly Influenced

Sensory characterization of meat texture

E. Onega
2001

Sensory characterization of meat texture in sucking lambs

F. Ruiz de Huidobro, V. Cañeque, +3 authors E. Onega
2001

Engorde de corderos de raza Manchega en pas - toreo o aprisco a base de cebada entera suplementada . III . Efecto sobre la calidad de la carne . XXV Jornadas Cientı́ficas de la SEOC

J. Ciria, B. Asenjo, +9 authors J. Sagarra
2000

Similar Papers

Loading similar papers…