Sammanfattning

Forty-eight slaughter bulls were transported by road in groups of eight for approximately 30 min, 3 h and 6 h in two replicates. After slaughter and an ageing time of 7 days, steaks from the longissimus dorsi thoracis were tasted by a trained sensory panel in terms of odour, tenderness, residue, juiciness, flavour intensity, flavour quality, and overall liking. Transport time had a significant effect (P < 0.05) on meat tenderness and overall liking. The panel preferred meat from animals given the 3-h journey as opposed to the 30 min or 6-h journey and found it was more tender and had a better overall liking. (C) 2002 Elsevier Science Ltd. All rights reserved

Publicerad i

Meat Science
2003, Volym: 63, nummer: 3, sidor: 353-357
Utgivare: ELSEVIER SCI LTD

SLU författare

• Gebresenbet, Girma

  • Institutionen för energi och teknik, Sveriges lantbruksuniversitet
    

UKÄ forskningsämne

Husdjursvetenskap
Livsmedelsvetenskap
Veterinärmedicin


Publikationens identifierare

DOI: https://doi.org/10.1016/S0309-1740(02)00093-1

Permanent länk till denna sida (URI)

https://res.slu.se/id/publ/2451