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Changes of physical-chemical properties of beef during 14 days of chilling

  • Stanisic N
  • Petricevic M
  • Zivkovic D
  • et al.
Biotechnology in Animal Husbandry (2012) 28(1) 77-85
DOI: 10.2298/bah1201077s
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Abstract

The objective of the work was to evaluate the effect of conditioning time (during 14 days of ageing at +4?C) on physicochemical properties of two cattle skeletal muscles. Investigations were conducted on the m. longissimus dorsi (n=9) and m. gluteus medius (n=9) of Domestic Spotted breed. Muscle analyses were carried out 1st, 7th and 14th day post mortem, during storage at +4?C. Colour (CIE L

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Stanisic, N., Petricevic, M., Zivkovic, D., Petrovic, M. M., Ostojic-Andric, D., Aleksic, S., & Stajic, S. (2012). Changes of physical-chemical properties of beef during 14 days of chilling. Biotechnology in Animal Husbandry, 28(1), 77–85. https://doi.org/10.2298/bah1201077s

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