Investigations into the haem pigment content, reflection results as well as into the fatty acid pattern of the intramuscular fat of the Musculus longissimus dorsi (M.l.d.) Thuringian cattle, dependent on fattening system and genotype;Erhebungen zum hämpigmentgehalt, zu reflexionswerten sowie zum fettsäurenmuster des intramuskulären fettes vom Musculus longissimus dorsi (M.l.d.) Thüringer rinder in abhängigkeit von mastform und rassetyp

Archiv fur Tierzucht

Volumn 45, Issue 2, 2002, Pages 111-127

  Reichardt, Werner ^a   Warzecha, Horst ^a   Gernand, Erhard ^a   Hartung, Horst ^a   Eckert, Bärbel ^a  

^a T L Landwirtsch Abt Unters/T   (Germany)

Author keywords

Beef; Fattening system; Fatty acid pattern; Genotype; Haem pigment content; Intramuscular fat; Reflectance

Indexed keywords

EID: 0036004502     PISSN: 00039438     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (57)

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2. Qualitätsverbesserung von rindfleisch nach vitamin E-Zulagen in der endmast von jungbullen. 2. Fleischfarbe, fettstabilität und wasserbindung
3. Reifungsdauer und zartheit bei rindfleisch
4. Rapid method for determination of fatty acid profiles from fats and oils using trimethylsulphonium hydroxide for transesterification
5. Sire variation in fatty acid composition of crossbred Wagyu steers and heifers
6. Effects of frame size and time-on-feed on carcass characteristics, sensory attributes, and fatty acid profiles of steers
7. Effect of breed and diet on polyunsaturated fatty acid composition of longissimus dorsi muscle in beef steers
8. Color of fresh, frozen and cooked ground beef patties manufactured with mechanically recovered neck bone lean
9. Effect of dietary energy and protein levels on fatty acid composition of intramuscular fat in double-muscled Belgian Blue bulls
10. Oxygen uptake in postrigor bovine muscle
11. The distribution of the chromoproteins, hemoglobin, myoglobin, and cytochrome c, in the tissues of different species, and the relationship of the total content of each chromoprotein to body mass
12. Effects of time on feed on beef nutrient composition
13. Gehalt von n-3 fettsäuren im rindfleisch
14. Rindfleisch - Fleisch hoher ernährungsphysiologischer Wertigkeit
15. Weideaufwuchs wertvoller als kraftfuttergaben
16. Fettsäurenmuster und kennzahlen der fleischqualität bei mastbullen der kreuzungen limousin x schwarzbuntes milchrind, fleckvieh x schwarzbuntes milchrind und der rasse gelbvieh
17. Quantitative estimations of myoglobin and hemoglobin in beef muscle extracts
18. Quantitative determination of metmyoglobin and total pigment in an intact meat sample using reflectance spectrophotometry
19. Fatty acid composition, including conjugated linoleic acid, of intramuscular fat from steers offered grass, grass silage, or concentrate-based diets
20. Die messung der fleischfarbe als qualitätsmerkmal beim rindfleisch - Ergebnisse eines rassevergleiches
21. Meat pigment determination by phase partitioning in triton X-114 and oxidation with sodium nitrite
22. The colour of cooked cured pork. I. Estimation of the nitric oxide-haem pigments
23. Chemical physical and sensory characteristics of bovine muscle from four quality groups
24. Colour stability and lipid oxidation of fresh beef. Development of a response surface model for predicting the effects of temperature, storage time, and modified atmosphere composition
25. Relationship of fatty acid composition to intramuscular far content in beef from crossbred wagyu cattle
26. Assessment off relative content of myoglobin, oxymyoglobin and metmyoglobin at the surface of beef
27. Breeds effects on growth performance, carcass characteristics, fatty acid composition, and palatability attributes in finishing steers
28. Characteristics of the appearance of meat. III. Studies on the colour of meat from young bulls
29. Schlachtkörperzusammensetzung restriktiv gefütterter Jungbullen unterschiedlich adaptierter rinderrassen
30. Some observations on the absorption spectra of various myoglobin derivatives found in meat
31. Trans-esterification of fatty acids from microorganisms and human blood serum by Trimethylsulfonium Hydroxide (TMSH) for GC analysis
32. Effects of growth and breed on the fatty acid composition of the muscle lipids in cattle
33. Effect of anoxic anoxia on myoglobin concentration in striated muscles
34. Fleischfarbe, farbstabilität und umrötung
35. Ergebnisse von vergleichenden untersuchungen zur extraktion von intramuskulärem schweinefett
36. Über einige analytische fleischqualitätsmerkmale bei mastbullen, -ochsen and -färsen verschiedener rassen und ihrer kreuzungsprodukte
37. Farbhelligkeit L*, hämpigment- und eisengehalt im Musculus longissimus dorsi bei thüringer schweineherkünften
38. Total pigments and myoglobin concentration in four bovine muscles
39. Untersuchungen zur verwertungseignung unterschiedlicher muskeln weiblichcr jungrinder
40. Schnelle herstellung der fettsäuremethylester aus fetten mit trimethylsulfoniumhydroxid oder natriummethylat
41. Erfassung von qualitätsmerkmalen nach dem schlachten
42. Manipulating the fatty acid composition of muscle in beef cattle
43. The effect of forage: Concentrate ratio in the diet of beef cattle on the ratio of omega-6 to omega-3 series fatty acids in beef
44. The use of reflectance spectrophotometry for the assay of raw meat pigments
45. Broiling, sex and interrelationships with carcass and growth characteristics and their effect on the neutral and phospholipid fatty acids of the bovine longissimus dorsi
46. A rapid method for measuring pigment concentration in porcine and other low pigmented muscles
47. Phospholipid fatty acids and meat quality in cattle breeds fed different diets
48. The extraction of haem pigments from fresh meat
49. Effect of anatomical location on the composition of fatty acids in double-muscled Belgian blues cows
50. Faktoren der qualität von schweinefleisch
51. Effect of castration on biochemistry and quality of beef
52. Using measurements of muscle color, pH, and electrical impedance to augment the current USDA beef quality grading standards and improve the accuracy and precision of sorting carcasses into palatability groups
53. Effect of breed type and sex on the fatty acid composition of subcutaneous and intramuscular lipids of finishing steers and heifers
54. Genetic and nutritional effects on the fatty acid composition of subcutaneous and intramuscular lipids of steers