Articles | Volume 60, issue 3
https://doi.org/10.5194/aab-60-191-2017
© Author(s) 2017. This work is distributed under the Creative Commons Attribution 3.0 License.
Original study
| 
12 Jul 2017
Original study |
| 12 Jul 2017
Effect of breed and aging time on physicochemical and organoleptic quality of beef and its oxidative stability
Related subject area
Subject: Product quality | Animal: Cattle
Bta-miR-33a affects gene expression and lipid levels in Chinese Holstein mammary epithelial cells
Stability of fatty acid composition of intramuscular fat from pasture- and grain-fed young bulls during the first 7 d postmortem
Cows fed hydroponic fodder and conventional diet: effects on milk quality
Carcass characteristics and meat quality of Holstein-Friesian × Hereford cattle of different sex categories and slaughter ages
Cytological quality of milk of primiparous cows kept in cubicles bedded with separated manure
Arch. Anim. Breed., 65, 357–370, 2022
Arch. Anim. Breed., 63, 45–52, 2020
Arch. Anim. Breed., 62, 517–525, 2019
Arch. Anim. Breed., 61, 253–261, 2018
Arch. Anim. Breed., 60, 19–26, 2017
Cited articles
Ayala, A., Muñoz, M. F., and Argűellos, S.: Lipid peroxidation: Production, metabolism, and signalling mechanism of malandialdehyde and 4-hydroxy-2-nonenal, Oxidative Med. Cell Longevity, 360438, 31 pp., 2014.
Baryłko-Pikielna, N. and Matuszewska, I.: Sensory testing of food, Fundamentals, Applications, 2nd Edn., Scientific Publishing PTTZ, Kraków 375 pp., 2014 (in Polish).
Belitz, H. D., Grosch, W., and Schieberle, P.: Food Chem, 3rd revised Edn., Springer-Verlag, Berlin Heidelberg, 1070 pp., 2004.
Boccard, R., Buchter, L., Casteels, E., Cosentino, E., Dransfield, E., Hood, D. E., Joseph, R. L., McDougall, D. B., Rhodes, D. N., Schön, I., Timbergen, B. J., and Touraille, C.: Procedures for measuring meat quality characteristics in beef production experiments, Report of a Working Group in the Commission of the European Communities (CEC) beef production research programme, Livest. Prod. Sci., 8, 385–397, 1981.
Campo, M. M., Nute, G. R., Hughes, S. I., Enser, M., Wood, J. D., and Richardson, R. I.: Flavour perception of oxidation in beef, Meat Sci., 72, 303–311, 2006.
