- Volume 26 Issue 5
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Variation of Meat Quality Parameters Due to Conformation and Fat Class in Limousin Bulls Slaughtered at 25 to 27 Months of Age
- Guzek, Dominika (Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS - SGGW)) ;
- Glabska, Dominika (Department of Dietetics, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS - SGGW)) ;
- Pogorzelski, Grzegorz (Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS - SGGW)) ;
- Kozan, Karolina (Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS - SGGW)) ;
- Pietras, Jacek (Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS - SGGW)) ;
- Konarska, Malgorzata (Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS - SGGW)) ;
- Sakowska, Anna (Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS - SGGW)) ;
- Glabski, Krzysztof (Department of Microbial Biochemistry, Institute of Biochemistry and Biophysics, Polish Academy of Sciences (PAS - PAN)) ;
- Pogorzelska, Ewelina (Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS - SGGW)) ;
- Barszczewski, Jerzy (Grasslands Division, Institute of Technology and Life Sciences in Falenty (ITLS - ITP)) ;
- Wierzbicka, Agnieszka (Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS - SGGW))
- Received : 2012.09.21
- Accepted : 2012.12.02
- Published : 2013.05.01
The aim of the present study was to determine the influence of age of animal, hot carcass weight, pH, conformation and fat class on basic beef quality attributes (tenderness, sarcomere length, basic chemical composition, marbling and colour) in a group of purebred animals. The object of the study was beef of Limousin bulls (25 to 27 months, hot carcass weight -
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