Eating quality of "Vitela Tradicional do Montado"-PGI veal and Mertolenga-PDO veal and beef

Meat Science

Volumn 94, Issue 1, 2013, Pages 63-68

  Monteiro, Ana C G ^a   Gomes, Eduardo ^a   Barreto, António S ^a   Silva, Marina F ^a   Fontes, Magda A ^a   Bessa, Rui J B ^a   Lemos, José P C ^a  

^a FACULDADE DE MEDICINA VETERINÁRIA   (Portugal)

Author keywords

Beef; Meat quality; Mertolenga; Sensory analysis; Veal

Indexed keywords

CANONICAL DISCRIMINANT ANALYSIS; EATING QUALITY; FRAGMENTATION INDEX; LONGISSIMUS; MEAT QUALITY; MERTOLENGA; MYOFIBRILLAR; OVERALL ACCEPTABILITY; QUALITY LABELS; SENSORY ANALYSIS; SENSORY CHARACTERISTICS; SHEAR FORCE; VEAL;

ANIMALS; BEEF; DISCRIMINANT ANALYSIS;

MEATS;

ANIMALIA;

PIGMENT; WATER;

AGE; ANIMAL; ARTICLE; BODY WEIGHT; BREEDING; CATTLE; COLOR; CONSUMER; COOKING; DIET; HUMAN; MEAT; MECHANICAL STRESS; METABOLISM; MUSCLE FIBRIL; SKELETAL MUSCLE; STANDARD; TEMPERATURE;

AGE FACTORS; ANIMALS; BODY WEIGHT; BREEDING; CATTLE; COLOR; CONSUMER SATISFACTION; COOKING; DIET; HUMANS; MEAT; MUSCLE, SKELETAL; MYOFIBRILS; PIGMENTS, BIOLOGICAL; STRESS, MECHANICAL; TEMPERATURE; WATER;

MLCS; MLOWN;

EID: 84873316581     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.12.011     Document Type: Article

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