Comparison of meat quality between eland (Taurotragus oryx) and cattle (Bos taurus) raised under similar conditions

Meat Science

Volumn 96, Issue 1, 2014, Pages 346-352

  Bartoň, Luděk ^a   Bureš, Daniel ^a   Kotrba, Radim ^a,b   Sales, James ^a  

^a INSTITUTE OF ANIMAL SCIENCE   (Czech Republic)

^b CZECH UNIVERSITY OF LIFE SCIENCES PRAGUE   (Czech Republic)

Author keywords

Amino acids; Cattle; Eland; Fatty acids; Meat; Sensory characteristics

Indexed keywords

CATTLE; CONTROLLED CONDITIONS; ELAND; FATTY ACID COMPOSITION; HUMAN NUTRITION; INTRAMUSCULAR FATS; SENSORY CHARACTERISTICS; TEXTURE CHARACTERISTICS;

AMINO ACIDS; FATTY ACIDS;

MEATS;

AMINO ACID; FATTY ACID; MONOUNSATURATED FATTY ACID; UNSATURATED FATTY ACID;

ADIPOSE TISSUE; ANIMAL; ANIMAL FOOD; ARTICLE; BOVIDS; CATTLE; CHEMISTRY; COLOR; COMPARATIVE STUDY; ELAND; FOOD HANDLING; FOOD QUALITY; HUMAN; MEAT; METHODOLOGY; PH; PHYSICAL CHEMISTRY; SENSORY CHARACTERISTICS; SKELETAL MUSCLE; TASTE;

AMINO ACIDS; CATTLE; ELAND; FATTY ACIDS; MEAT; SENSORY CHARACTERISTICS;

ADIPOSE TISSUE; ANIMAL FEED; ANIMALS; CATTLE; COLOR; FATTY ACIDS; FATTY ACIDS, MONOUNSATURATED; FATTY ACIDS, UNSATURATED; FOOD HANDLING; FOOD QUALITY; HUMANS; HYDROGEN-ION CONCENTRATION; MEAT; MUSCLE, SKELETAL; PHYSICOCHEMICAL PHENOMENA; RUMINANTS; TASTE;

EID: 84882789087     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.07.016     Document Type: Article

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