Effect of preslaughter handling on muscle glycogen level and selected meat quality traits in beef.

@article{Lahucky1998EffectOP,
  title={Effect of preslaughter handling on muscle glycogen level and selected meat quality traits in beef.},
  author={Rudolf Lahucky and O Palanska and J Mojto and K Zaujec and J{\'a}n Huba},
  journal={Meat science},
  year={1998},
  volume={50 3},
  pages={389-93}
}
The ante-mortem and post-mortem glycogen levels in bull muscle were studied to determine their influence on the ultimate pH, cooking loss and shear force. Forty-three bulls (13 Holstein, 12 crosses Holstein × Belgium blue, 9 Slovak Pied and 9 crosses Slovak Pinzgauer × Piemontese) were tied, housed and divided in control (A, n = 30) and stressed (B, n = 13) groups before slaughter. At the institute abattoir, the group B animals were mixed and kept overnight. In group A, bulls were slaughtered… CONTINUE READING

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