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An analysis of the influence of various tenderising treatments on the tenderness of meat from Polish Holstein-Friesian bulls and the course of changes in collagen.
Mikolajczak, B; Iwanska, E; Spychaj, A; Danyluk, B; Montowska, M; Grzes, B; Banach, J K; Zywica, R; Pospiech, E.
Afiliação
  • Mikolajczak B; Department of Meat Technology, Poznan University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznan, Poland. Electronic address: beata.mikolajczak@up.poznan.pl.
  • Iwanska E; Department of Meat Technology, Poznan University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznan, Poland.
  • Spychaj A; Department of Meat Technology, Poznan University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznan, Poland.
  • Danyluk B; Department of Meat Technology, Poznan University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznan, Poland.
  • Montowska M; Department of Meat Technology, Poznan University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznan, Poland.
  • Grzes B; Department of Meat and Fat Technology, prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology in Warsaw, ul. Rakowiecka 36, 02-532 Warsaw, Poland.
  • Banach JK; Department of Commodity Science, Faculty of Economics, University of Warmia and Mazury in Olsztyn, Pl. Cieszynski 1, 10-975 Olsztyn, Poland.
  • Zywica R; Department of Commodity Science, Faculty of Economics, University of Warmia and Mazury in Olsztyn, Pl. Cieszynski 1, 10-975 Olsztyn, Poland.
  • Pospiech E; Department of Meat Technology, Poznan University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznan, Poland.
Meat Sci ; 158: 107906, 2019 Dec.
Article em En | MEDLINE | ID: mdl-31398624
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Resistência ao Cisalhamento / Carne Vermelha / Manipulação de Alimentos Idioma: En Ano de publicação: 2019 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Resistência ao Cisalhamento / Carne Vermelha / Manipulação de Alimentos Idioma: En Ano de publicação: 2019 Tipo de documento: Article