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BEEF QUALITY: FACTORS AFFECTING TENDERNESS AND MARBLING

Marija Špehar ; Hrvatski stočarski centar, Ilica 101, 10000 Zagreb, Croatia
D. Vincek ; Varaždinska županija, Franjevački Trg 7, 42000 Varaždin
S. Žgur ; University of Ljubljana, Biotechnical Faculty, Department of Animal cience, Groblje 3, 1230 Domžale, Slovenia

Puni tekst: hrvatski, pdf (224 KB) str. 463-478 preuzimanja: 4.101* citiraj
APA 6th Edition
Špehar, M., Vincek, D. i Žgur, S. (2008). KAKVOĆA GOVEDINE: ČIMBENICI KOJI UTJEČU NA MEKOĆU I MRAMORIRANOST. Stočarstvo, 62 (6), 463-478. Preuzeto s https://hrcak.srce.hr/33023
MLA 8th Edition
Špehar, Marija, et al. "KAKVOĆA GOVEDINE: ČIMBENICI KOJI UTJEČU NA MEKOĆU I MRAMORIRANOST." Stočarstvo, vol. 62, br. 6, 2008, str. 463-478. https://hrcak.srce.hr/33023. Citirano 16.05.2021.
Chicago 17th Edition
Špehar, Marija, D. Vincek i S. Žgur. "KAKVOĆA GOVEDINE: ČIMBENICI KOJI UTJEČU NA MEKOĆU I MRAMORIRANOST." Stočarstvo 62, br. 6 (2008): 463-478. https://hrcak.srce.hr/33023
Harvard
Špehar, M., Vincek, D., i Žgur, S. (2008). 'KAKVOĆA GOVEDINE: ČIMBENICI KOJI UTJEČU NA MEKOĆU I MRAMORIRANOST', Stočarstvo, 62(6), str. 463-478. Preuzeto s: https://hrcak.srce.hr/33023 (Datum pristupa: 16.05.2021.)
Vancouver
Špehar M, Vincek D, Žgur S. KAKVOĆA GOVEDINE: ČIMBENICI KOJI UTJEČU NA MEKOĆU I MRAMORIRANOST. Stočarstvo [Internet]. 2008 [pristupljeno 16.05.2021.];62(6):463-478. Dostupno na: https://hrcak.srce.hr/33023
IEEE
M. Špehar, D. Vincek i S. Žgur, "KAKVOĆA GOVEDINE: ČIMBENICI KOJI UTJEČU NA MEKOĆU I MRAMORIRANOST", Stočarstvo, vol.62, br. 6, str. 463-478, 2008. [Online]. Dostupno na: https://hrcak.srce.hr/33023. [Citirano: 16.05.2021.]

Sažetak
Tenderness is, undoubtedly, the most important single meat quality trait. Variation in meat tenderness is the main factor for consumer dissatisfaction; hence this trait must be controlled in order to improve customer satisfaction and decision to repurchase. Variation in beef tenderness may be attributed to breed (genetic status), carcass composition, and environmental factors (chronological age, time on feed, implants and ante-mortem stress). Many post-mortem treatments like ageing, electrical stimulation, chilling rate, and post-mortem tenderization technologies also affect tenderness. Carcass fat proportion, especially intramuscular fat (marbling), plays an important role in the meat sensory characteristics, since it contributes directly to its sensory proprieties. Expedite methodologies to predict meat tenderness on the live animal or at slaughterhouses level have been developed to satisfy the consumer demands. Variation in meat tenderness is also greatly affected by the selection. Among different breeds, genetic evaluation programs are being developed, and the current research is focused on genes with major effects on meat tenderness and marbling.

Ključne riječi
Beef quality; tenderness; marbling

Hrčak ID: 33023

URI
https://hrcak.srce.hr/33023

[hrvatski]

Posjeta: 4.796 *