Meat quality of Limousin young bulls slaughtered at 6, 9 and 12 months of age
The aim of this study was to compare the quality of meat of the young Limousin bulls slaughtered at the age of 6, 9 and 12 months, with particular regard to the residual glycogen content in the meat and the value of the glycolytic potential. The study was conducted on bovine longissimus lumborum mus...
Gespeichert in:
| Veröffentlicht in: | Emirates Journal of Food and Agriculture 2017-10, Vol.29 (10), p.792-798 |
|---|---|
| Hauptverfasser: | , , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 798 |
|---|---|
| container_issue | 10 |
| container_start_page | 792 |
| container_title | Emirates Journal of Food and Agriculture |
| container_volume | 29 |
| creator | Runowska, Grażyna Czyżak Grześ, Bożena Pospiech, Edward Komisarek, Jolanta Okulicz, Monika Stanisławski, Daniel Kęszycka, Maria Markiewicz |
| description | The aim of this study was to compare the quality of meat of the young Limousin bulls slaughtered at the age of 6, 9 and 12 months, with particular regard to the residual glycogen content in the meat and the value of the glycolytic potential. The study was conducted on bovine longissimus lumborum muscle. The residual glycogen content, glycolytic potential value (96 h post-mortem), pH value (45 min, 24 h, 48 h and 96 h post-mortem), IMP/ATP index (45 min post-mortem), colour parameters (L*, a* and b*), natural and cooking losses, free water content, the chemical composition, sensory parameters (aroma, flavour, juiciness and tenderness) as well as instrumental tenderness based on cutting test (96 h post-mortem) were analysed. The slaughter age of bulls had significant (p |
| doi_str_mv | 10.9755/ejfa.2017.v29.i10.1297 |
| format | Article |
| fullrecord | <record><control><sourceid>gale_proqu</sourceid><recordid>TN_cdi_proquest_journals_1969778079</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><galeid>A607349757</galeid><sourcerecordid>A607349757</sourcerecordid><originalsourceid>FETCH-LOGICAL-c317t-91ac1e1cdb6d4adb7ab1f7338214102b939991de2d2a79dc22b7c629ba3be9863</originalsourceid><addsrcrecordid>eNo9kFtLwzAUgIMoOOb-ggR8EmzNpW2axzF0Djf0QcG3cNKkXUfXbk0j7t-bMvHpHA7fuX0I3VISS5Gmj3ZXQswIFfE3k3EdypRJcYEmjAgZkZTnl_85-7pGM-dqTZJE8FSkdII2GwsDPnpo6uGEuxKv633nXd3iU-fbCmvfNA67Bny1HWxvDQ549oAlhtZgyvC-a4etGzuhsjfoqoTG2dlfnKLP56ePxUu0fluuFvN1VHAqhkhSKKilhdGZScBoAZqWgvOc0YQSpiWXUlJjmWEgpCkY06LImNTAtZV5xqfo7jz30HdHb92gdp3v27BSUZlJIfLwcaDuz1QFjVV1W4RT7c9QgXdOvb6v1DwjgifBowhsdmaLvnOut6U69PUe-pOiRI2m1WhajaZVMK2CaTWa5r_GQ3Ee</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>1969778079</pqid></control><display><type>article</type><title>Meat quality of Limousin young bulls slaughtered at 6, 9 and 12 months of age</title><source>EZB Free E-Journals</source><source>Directory of Open Access Journals</source><creator>Runowska, Grażyna Czyżak ; Grześ, Bożena ; Pospiech, Edward ; Komisarek, Jolanta ; Okulicz, Monika ; Stanisławski, Daniel ; Kęszycka, Maria Markiewicz</creator><creatorcontrib>Runowska, Grażyna Czyżak ; Grześ, Bożena ; Pospiech, Edward ; Komisarek, Jolanta ; Okulicz, Monika ; Stanisławski, Daniel ; Kęszycka, Maria Markiewicz</creatorcontrib><description>The aim of this study was to compare the quality of meat of the young Limousin bulls slaughtered at the age of 6, 9 and 12 months, with particular regard to the residual glycogen content in the meat and the value of the glycolytic potential. The study was conducted on bovine longissimus lumborum muscle. The residual glycogen content, glycolytic potential value (96 h post-mortem), pH value (45 min, 24 h, 48 h and 96 h post-mortem), IMP/ATP index (45 min post-mortem), colour parameters (L*, a* and b*), natural and cooking losses, free water content, the chemical composition, sensory parameters (aroma, flavour, juiciness and tenderness) as well as instrumental tenderness based on cutting test (96 h post-mortem) were analysed. The slaughter age of bulls had significant (p<0.05) effect on following meat parameters: concentration of glycogen, glycolytic potential value, lightness (L*) and redness (a*), shear force value, intramuscular fat content and sensory evaluation of aroma, flavour, juiciness and tenderness. The longissimus lumborum muscle from young bulls slaughtered at the age of 6 months had significantly (p<0.05) lower values for glycogen concentration, glycolytic potential and intramuscular fat content when compared to animals slaughtered at the age of 12 months. Moreover, the colour of the examined muscle from the youngest bulls was characterised by the highest L* value and the lowest a* value as well as the lowest shear force value when compared to the meat of older bulls slaughtered at the age of 9 and 12 months.</description><identifier>ISSN: 2079-052X</identifier><identifier>EISSN: 2079-0538</identifier><identifier>DOI: 10.9755/ejfa.2017.v29.i10.1297</identifier><language>eng</language><publisher>Sofia: College of Food & Agriculture, United Arab Emirates University</publisher><subject>Acids ; Adenosine triphosphate ; Age ; Animals ; Aroma ; Aroma compounds ; Beef ; Beef cattle ; Bulls (Cattle) ; Cattle ; Color ; Cooking ; Evaluation ; Flavor ; Glycogen ; Glycolysis ; Inosine monophosphate ; Meat ; Meat quality ; Moisture content ; Muscles ; pH effects ; Polysaccharides ; Sensory evaluation ; Statistical analysis ; Water content</subject><ispartof>Emirates Journal of Food and Agriculture, 2017-10, Vol.29 (10), p.792-798</ispartof><rights>COPYRIGHT 2017 College of Food & Agriculture, United Arab Emirates University</rights><rights>Copyright United Arab Emirates University Oct 2017</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c317t-91ac1e1cdb6d4adb7ab1f7338214102b939991de2d2a79dc22b7c629ba3be9863</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,864,27924,27925</link.rule.ids></links><search><creatorcontrib>Runowska, Grażyna Czyżak</creatorcontrib><creatorcontrib>Grześ, Bożena</creatorcontrib><creatorcontrib>Pospiech, Edward</creatorcontrib><creatorcontrib>Komisarek, Jolanta</creatorcontrib><creatorcontrib>Okulicz, Monika</creatorcontrib><creatorcontrib>Stanisławski, Daniel</creatorcontrib><creatorcontrib>Kęszycka, Maria Markiewicz</creatorcontrib><title>Meat quality of Limousin young bulls slaughtered at 6, 9 and 12 months of age</title><title>Emirates Journal of Food and Agriculture</title><description>The aim of this study was to compare the quality of meat of the young Limousin bulls slaughtered at the age of 6, 9 and 12 months, with particular regard to the residual glycogen content in the meat and the value of the glycolytic potential. The study was conducted on bovine longissimus lumborum muscle. The residual glycogen content, glycolytic potential value (96 h post-mortem), pH value (45 min, 24 h, 48 h and 96 h post-mortem), IMP/ATP index (45 min post-mortem), colour parameters (L*, a* and b*), natural and cooking losses, free water content, the chemical composition, sensory parameters (aroma, flavour, juiciness and tenderness) as well as instrumental tenderness based on cutting test (96 h post-mortem) were analysed. The slaughter age of bulls had significant (p<0.05) effect on following meat parameters: concentration of glycogen, glycolytic potential value, lightness (L*) and redness (a*), shear force value, intramuscular fat content and sensory evaluation of aroma, flavour, juiciness and tenderness. The longissimus lumborum muscle from young bulls slaughtered at the age of 6 months had significantly (p<0.05) lower values for glycogen concentration, glycolytic potential and intramuscular fat content when compared to animals slaughtered at the age of 12 months. Moreover, the colour of the examined muscle from the youngest bulls was characterised by the highest L* value and the lowest a* value as well as the lowest shear force value when compared to the meat of older bulls slaughtered at the age of 9 and 12 months.</description><subject>Acids</subject><subject>Adenosine triphosphate</subject><subject>Age</subject><subject>Animals</subject><subject>Aroma</subject><subject>Aroma compounds</subject><subject>Beef</subject><subject>Beef cattle</subject><subject>Bulls (Cattle)</subject><subject>Cattle</subject><subject>Color</subject><subject>Cooking</subject><subject>Evaluation</subject><subject>Flavor</subject><subject>Glycogen</subject><subject>Glycolysis</subject><subject>Inosine monophosphate</subject><subject>Meat</subject><subject>Meat quality</subject><subject>Moisture content</subject><subject>Muscles</subject><subject>pH effects</subject><subject>Polysaccharides</subject><subject>Sensory evaluation</subject><subject>Statistical analysis</subject><subject>Water content</subject><issn>2079-052X</issn><issn>2079-0538</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2017</creationdate><recordtype>article</recordtype><sourceid>KPI</sourceid><sourceid>8G5</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><sourceid>GUQSH</sourceid><sourceid>M2O</sourceid><recordid>eNo9kFtLwzAUgIMoOOb-ggR8EmzNpW2axzF0Djf0QcG3cNKkXUfXbk0j7t-bMvHpHA7fuX0I3VISS5Gmj3ZXQswIFfE3k3EdypRJcYEmjAgZkZTnl_85-7pGM-dqTZJE8FSkdII2GwsDPnpo6uGEuxKv633nXd3iU-fbCmvfNA67Bny1HWxvDQ549oAlhtZgyvC-a4etGzuhsjfoqoTG2dlfnKLP56ePxUu0fluuFvN1VHAqhkhSKKilhdGZScBoAZqWgvOc0YQSpiWXUlJjmWEgpCkY06LImNTAtZV5xqfo7jz30HdHb92gdp3v27BSUZlJIfLwcaDuz1QFjVV1W4RT7c9QgXdOvb6v1DwjgifBowhsdmaLvnOut6U69PUe-pOiRI2m1WhajaZVMK2CaTWa5r_GQ3Ee</recordid><startdate>20171001</startdate><enddate>20171001</enddate><creator>Runowska, Grażyna Czyżak</creator><creator>Grześ, Bożena</creator><creator>Pospiech, Edward</creator><creator>Komisarek, Jolanta</creator><creator>Okulicz, Monika</creator><creator>Stanisławski, Daniel</creator><creator>Kęszycka, Maria Markiewicz</creator><general>College of Food & Agriculture, United Arab Emirates University</general><general>Pensoft Publishers</general><scope>AAYXX</scope><scope>CITATION</scope><scope>KPI</scope><scope>3V.</scope><scope>7RQ</scope><scope>7WY</scope><scope>7X2</scope><scope>7XB</scope><scope>883</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>8FL</scope><scope>8G5</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BEZIV</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>CWDGH</scope><scope>DWQXO</scope><scope>FRNLG</scope><scope>GNUQQ</scope><scope>GUQSH</scope><scope>HCIFZ</scope><scope>K60</scope><scope>K6~</scope><scope>L.-</scope><scope>L6V</scope><scope>M0F</scope><scope>M0K</scope><scope>M2O</scope><scope>M7S</scope><scope>MBDVC</scope><scope>PIMPY</scope><scope>PQBIZ</scope><scope>PQBZA</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PTHSS</scope><scope>Q9U</scope><scope>U9A</scope></search><sort><creationdate>20171001</creationdate><title>Meat quality of Limousin young bulls slaughtered at 6, 9 and 12 months of age</title><author>Runowska, Grażyna Czyżak ; Grześ, Bożena ; Pospiech, Edward ; Komisarek, Jolanta ; Okulicz, Monika ; Stanisławski, Daniel ; Kęszycka, Maria Markiewicz</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c317t-91ac1e1cdb6d4adb7ab1f7338214102b939991de2d2a79dc22b7c629ba3be9863</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2017</creationdate><topic>Acids</topic><topic>Adenosine triphosphate</topic><topic>Age</topic><topic>Animals</topic><topic>Aroma</topic><topic>Aroma compounds</topic><topic>Beef</topic><topic>Beef cattle</topic><topic>Bulls (Cattle)</topic><topic>Cattle</topic><topic>Color</topic><topic>Cooking</topic><topic>Evaluation</topic><topic>Flavor</topic><topic>Glycogen</topic><topic>Glycolysis</topic><topic>Inosine monophosphate</topic><topic>Meat</topic><topic>Meat quality</topic><topic>Moisture content</topic><topic>Muscles</topic><topic>pH effects</topic><topic>Polysaccharides</topic><topic>Sensory evaluation</topic><topic>Statistical analysis</topic><topic>Water content</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Runowska, Grażyna Czyżak</creatorcontrib><creatorcontrib>Grześ, Bożena</creatorcontrib><creatorcontrib>Pospiech, Edward</creatorcontrib><creatorcontrib>Komisarek, Jolanta</creatorcontrib><creatorcontrib>Okulicz, Monika</creatorcontrib><creatorcontrib>Stanisławski, Daniel</creatorcontrib><creatorcontrib>Kęszycka, Maria Markiewicz</creatorcontrib><collection>CrossRef</collection><collection>Global Issues</collection><collection>ProQuest Central (Corporate)</collection><collection>ProQuest Career & Technical Education Database</collection><collection>ABI/INFORM Collection</collection><collection>Agricultural Science Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>ABI/INFORM Trade & Industry (Alumni Edition)</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>ABI/INFORM Collection (Alumni Edition)</collection><collection>Research Library (Alumni Edition)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni)</collection><collection>ProQuest Central</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Business Premium Collection</collection><collection>Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>Middle East & Africa Database</collection><collection>ProQuest Central</collection><collection>Business Premium Collection (Alumni)</collection><collection>ProQuest Central Student</collection><collection>Research Library Prep</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Business Collection (Alumni Edition)</collection><collection>ProQuest Business Collection</collection><collection>ABI/INFORM Professional Advanced</collection><collection>ProQuest Engineering Collection</collection><collection>ABI/INFORM Collection</collection><collection>Agriculture Science Database</collection><collection>ProQuest research library</collection><collection>Engineering Database</collection><collection>Research Library (Corporate)</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Business</collection><collection>ProQuest One Business (Alumni)</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>Engineering collection</collection><collection>ProQuest Central Basic</collection><jtitle>Emirates Journal of Food and Agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Runowska, Grażyna Czyżak</au><au>Grześ, Bożena</au><au>Pospiech, Edward</au><au>Komisarek, Jolanta</au><au>Okulicz, Monika</au><au>Stanisławski, Daniel</au><au>Kęszycka, Maria Markiewicz</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Meat quality of Limousin young bulls slaughtered at 6, 9 and 12 months of age</atitle><jtitle>Emirates Journal of Food and Agriculture</jtitle><date>2017-10-01</date><risdate>2017</risdate><volume>29</volume><issue>10</issue><spage>792</spage><epage>798</epage><pages>792-798</pages><issn>2079-052X</issn><eissn>2079-0538</eissn><abstract>The aim of this study was to compare the quality of meat of the young Limousin bulls slaughtered at the age of 6, 9 and 12 months, with particular regard to the residual glycogen content in the meat and the value of the glycolytic potential. The study was conducted on bovine longissimus lumborum muscle. The residual glycogen content, glycolytic potential value (96 h post-mortem), pH value (45 min, 24 h, 48 h and 96 h post-mortem), IMP/ATP index (45 min post-mortem), colour parameters (L*, a* and b*), natural and cooking losses, free water content, the chemical composition, sensory parameters (aroma, flavour, juiciness and tenderness) as well as instrumental tenderness based on cutting test (96 h post-mortem) were analysed. The slaughter age of bulls had significant (p<0.05) effect on following meat parameters: concentration of glycogen, glycolytic potential value, lightness (L*) and redness (a*), shear force value, intramuscular fat content and sensory evaluation of aroma, flavour, juiciness and tenderness. The longissimus lumborum muscle from young bulls slaughtered at the age of 6 months had significantly (p<0.05) lower values for glycogen concentration, glycolytic potential and intramuscular fat content when compared to animals slaughtered at the age of 12 months. Moreover, the colour of the examined muscle from the youngest bulls was characterised by the highest L* value and the lowest a* value as well as the lowest shear force value when compared to the meat of older bulls slaughtered at the age of 9 and 12 months.</abstract><cop>Sofia</cop><pub>College of Food & Agriculture, United Arab Emirates University</pub><doi>10.9755/ejfa.2017.v29.i10.1297</doi><tpages>7</tpages><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 2079-052X |
| ispartof | Emirates Journal of Food and Agriculture, 2017-10, Vol.29 (10), p.792-798 |
| issn | 2079-052X 2079-0538 |
| language | eng |
| recordid | cdi_proquest_journals_1969778079 |
| source | EZB Free E-Journals; Directory of Open Access Journals |
| subjects | Acids Adenosine triphosphate Age Animals Aroma Aroma compounds Beef Beef cattle Bulls (Cattle) Cattle Color Cooking Evaluation Flavor Glycogen Glycolysis Inosine monophosphate Meat Meat quality Moisture content Muscles pH effects Polysaccharides Sensory evaluation Statistical analysis Water content |
| title | Meat quality of Limousin young bulls slaughtered at 6, 9 and 12 months of age |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-01T05%3A53%3A57IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-gale_proqu&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Meat%20quality%20of%20Limousin%20young%20bulls%20slaughtered%20at%206,%209%20and%2012%20months%20of%20age&rft.jtitle=Emirates%20Journal%20of%20Food%20and%20Agriculture&rft.au=Runowska,%20Gra%C5%BCyna%20Czy%C5%BCak&rft.date=2017-10-01&rft.volume=29&rft.issue=10&rft.spage=792&rft.epage=798&rft.pages=792-798&rft.issn=2079-052X&rft.eissn=2079-0538&rft_id=info:doi/10.9755/ejfa.2017.v29.i10.1297&rft_dat=%3Cgale_proqu%3EA607349757%3C/gale_proqu%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=1969778079&rft_id=info:pmid/&rft_galeid=A607349757&rfr_iscdi=true |