Changes in meat quality traits and sarcoplasmic proteins during aging in three different cattle breeds

The effects of breed and aging time (1, 7, 14, 21d) were evaluated on physical meat properties and on sarcoplasmic protein changes in 24 young bulls from Romagnola×Podolian, Podolian and Friesian breeds. Aging affects lightness showing an increase in all breeds while changes in redness varied accord...

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Veröffentlicht in:	Meat science 2014-10, Vol.98 (2), p.178-186
Hauptverfasser:	Marino, R., Albenzio, M., della Malva, A., Caroprese, M., Santillo, A., Sevi, A.
Format:	Artikel
Sprache:	eng
Schlagworte:	Aging Animals Breed Breeding Cattle - classification Color Electrophoresis, Polyacrylamide Gel Food Quality Hydrogen-Ion Concentration Male Meat - analysis Muscle Cells - chemistry Muscle, Skeletal - chemistry Myosins - chemistry Phenotype Proteolysis Proteomics Sarcoplasmic proteins Troponin T - chemistry Water - analysis Water holding capacity
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