Effect of ageing time on beef quality of rustic type and rustic x Charolais crossbreed cattle slaughtered at the same finishing grade

The objective was to determine the effect of ageing period on beef meat from young bulls of a rustic genotype (Morucha) and an improved crossbreed (Charolais x Morucha). The ageing periods were 3, 7, 10, and 14 days. Carcass quality, pH, meat chemical composition, myoglobin content, colour, water-ho...

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Veröffentlicht in:	Spanish journal of agricultural research : SJAR 2006-09, Vol.4 (3), p.225-234
Hauptverfasser:	Vieira, C., García-Cachán, M.D., Recio, M.D., Domínguez, M., Sañudo Astiz, C.
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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