Chemical, physical and sensory properties of meat from pure and crossbred Podolian bulls at different ageing times

Meat Science

Volumn 69, Issue 4, 2005, Pages 681-689

  Braghieri, A ^a   Cifuni, G F ^a   Girolami, A ^a   Riviezzi, A M ^a   Marsico, I ^a   Napolitano, F ^a  

^a UNIVERSITY OF BASILICATA   (Italy)

Author keywords

Ageing; Crossbreeding; Fatty acid composition; Podolian cattle; Tenderness

Indexed keywords

AGEING; CROSSBREEDING; FATTY ACID COMPOSITION; PODOLIAN CATTLE; TENDERNESS;

BIODIVERSITY; CHOLESTEROL; FATTY ACIDS; GAS CHROMATOGRAPHY; GROWTH KINETICS; HYDROGENATION; PHOSPHOLIPIDS; TISSUE;

MEATS;

ANIMALIA; BOS TAURUS;

EID: 12344311540     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2004.10.019     Document Type: Article

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