Articles | Volume 62, issue 2
https://doi.org/10.5194/aab-62-383-2019
https://doi.org/10.5194/aab-62-383-2019
Original study
 | 
04 Jul 2019
Original study |  | 04 Jul 2019

The effect of aging and muscle type on the quality characteristics and lipid oxidation of lamb meat

Witold Rant, Aurelia Radzik-Rant, Marcin Świątek, Roman Niżnikowski, Żaneta Szymańska, Magdalena Bednarczyk, Emil Orłowski, Anna Morales-Villavicencio, and Magdalena Ślęzak

Viewed

Total article views: 2,277 (including HTML, PDF, and XML)
HTML PDF XML Total BibTeX EndNote
1,736 452 89 2,277 65 72
  • HTML: 1,736
  • PDF: 452
  • XML: 89
  • Total: 2,277
  • BibTeX: 65
  • EndNote: 72
Views and downloads (calculated since 04 Jul 2019)
Cumulative views and downloads (calculated since 04 Jul 2019)

Viewed (geographical distribution)

Total article views: 2,427 (including HTML, PDF, and XML) Thereof 2,382 with geography defined and 45 with unknown origin.
Country # Views %
  • 1
1
 
 
 
 

Cited

Latest update: 07 Oct 2024
Download
Short summary
The research was carried out on lamb meat to determine the physicochemical characteristics and oxidative stability of lipids. The analysis was performed on fresh and 14 d aged longissimus lumborum and gluteus medius muscles. The meat aging determined all physicochemical features except protein and fat content. The tenderness of meat was better in muscles aged for 14 d. The muscles differed in the degree of lipid peroxidation in both fresh and aged meat.