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Statements

Subject Item
n2:RIV%2F00027014%3A_____%2F14%3A%230001957%21RIV15-MZE-00027014
rdf:type
n16:Vysledek skos:Concept
rdfs:seeAlso
http://www.vuzv.cz/sites/File/_privat/14002.pdf
dcterms:description
Physical, chemical and sensory characteristics of meat were compared between non-domestic eland (Taurotragus oryx) bulls (n=6) and domestic Fleckvieh (Bos taurus) bulls (n=6) which were finished under controlled conditions of feeding and management. Musculus longissimus lumborum from eland were darker and less yellow in colour, with a higher pH24 and lower contents of intramuscular fat and total collagen, compared to cattle. Contents (mg/100g muscle tissue) and proportions (g/100g of FA determined) of SFA and MUFA were higher (P<0.01) in cattle. Although the proportion of total PUFA were higher (P<0.001) in eland, contents of PUFA were similar between species. Meat from cattle was consistently scored higher (P<0.05) for sensory texture characteristics, juiciness, flavour, and overall acceptance. We concluded that bulls of eland provided low-fat meat with a beneficial fatty acid composition from a human nutrition perspective, but with lower sensory scores, compared to bull beef. Physical, chemical and sensory characteristics of meat were compared between non-domestic eland (Taurotragus oryx) bulls (n=6) and domestic Fleckvieh (Bos taurus) bulls (n=6) which were finished under controlled conditions of feeding and management. Musculus longissimus lumborum from eland were darker and less yellow in colour, with a higher pH24 and lower contents of intramuscular fat and total collagen, compared to cattle. Contents (mg/100g muscle tissue) and proportions (g/100g of FA determined) of SFA and MUFA were higher (P<0.01) in cattle. Although the proportion of total PUFA were higher (P<0.001) in eland, contents of PUFA were similar between species. Meat from cattle was consistently scored higher (P<0.05) for sensory texture characteristics, juiciness, flavour, and overall acceptance. We concluded that bulls of eland provided low-fat meat with a beneficial fatty acid composition from a human nutrition perspective, but with lower sensory scores, compared to bull beef.
dcterms:title
Comparison of meat quality between eland (Taurotragus oryx) and cattle (Bos taurus) raised under similar conditions Comparison of meat quality between eland (Taurotragus oryx) and cattle (Bos taurus) raised under similar conditions
skos:prefLabel
Comparison of meat quality between eland (Taurotragus oryx) and cattle (Bos taurus) raised under similar conditions Comparison of meat quality between eland (Taurotragus oryx) and cattle (Bos taurus) raised under similar conditions
skos:notation
RIV/00027014:_____/14:#0001957!RIV15-MZE-00027014
n3:aktivita
n10:S n10:Z
n3:aktivity
S, Z(MZE0002701404)
n3:cisloPeriodika
1
n3:dodaniDat
n9:2015
n3:domaciTvurceVysledku
n4:6286194 n4:6664083 n4:5269849 n4:2202808
n3:druhVysledku
n5:J
n3:duvernostUdaju
n13:S
n3:entitaPredkladatele
n18:predkladatel
n3:idSjednocenehoVysledku
8122
n3:idVysledku
RIV/00027014:_____/14:#0001957
n3:jazykVysledku
n19:eng
n3:klicovaSlova
Amino acids, Cattle, Eland, Fatty acids, Meat, Sensory characteristics
n3:klicoveSlovo
n8:Cattle n8:Fatty%20acids n8:Meat n8:Amino%20acids n8:Eland n8:Sensory%20characteristics
n3:kodStatuVydavatele
GB - Spojené království Velké Británie a Severního Irska
n3:kontrolniKodProRIV
[962FBC6DF151]
n3:nazevZdroje
Meat Science
n3:obor
n7:GG
n3:pocetDomacichTvurcuVysledku
4
n3:pocetTvurcuVysledku
4
n3:rokUplatneniVysledku
n9:2014
n3:svazekPeriodika
96
n3:tvurceVysledku
Kotrba, Radim Bartoň, Luděk Bureš, Daniel Sales, James
n3:wos
000327166500045
n3:zamer
n6:MZE0002701404
s:issn
0309-1740
s:numberOfPages
7
n15:doi
10.1016/j.meatsci.2013.07.016