Effect of breed and aging time on physicochemical and organoleptic quality of beef and its oxidative stability

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Effect of breed and aging time on physicochemical and organoleptic quality of beef and its oxidative stability

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wetenschappelijk artikel

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наукова стаття, опублікована в липні 2017

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Effect of breed and aging time ...... ef and its oxidative stability

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Effect of breed and aging time ...... ef and its oxidative stability

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Effect of breed and aging time ...... ef and its oxidative stability

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Effect of breed and aging time ...... ef and its oxidative stability

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Effect of breed and aging time ...... ef and its oxidative stability

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Effect of breed and aging time ...... ef and its oxidative stability

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P1476

Effect of breed and aging time ...... ef and its oxidative stability

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P2093

Ewa Sosin-Bzducha

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Michał Puchała

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P2860

Breed effects on growth performance, carcass characteristics, fatty acid composition, and palatability attributes in finishing steers.

Coronary heart disease: seven dietary factors.

Intramuscular connective tissue and its role in meat quality.

The development of aromas in ruminant meat.

Enhancing the nutritional and health value of beef lipids and their relationship with meat quality.

Plant extracts as natural antioxidants in meat and meat products.

Innovations in beef production systems that enhance the nutritional and health value of beef lipids and their relationship with meat quality.

Fatty acid profile, cholesterol content and tenderness of meat from Podolian young bulls.

Biochemical and physical factors affecting discoloration characteristics of 19 bovine muscles.

P304

191-198

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scholarly article

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10.5194/AAB-60-191-2017

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P433

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P478

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2017-07-12T00:00:00Z

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