Oxidative Stability and Quality Parameters of Veal During Ageing

Oxidative Stability and Quality Parameters of Veal During Ageing

The objective of the present study was to evaluate the effects of the ageing period (1, 7, 14, and 21 days) on the quality parameters, sensory attributes, and oxidative stability of loins (longissimuss lumborum muscle) obtained from twelve Simmental calves less than 8 months old and slaughtered in a...

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Bibliographic Details
Main Authors:	Mateja Lušnic Polak, Mojca Kuhar, Iva Zahija, Lea Demšar, Tomaž Polak
Format:	Article
Language:	English
Published:	Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2023-01-01
Series:	Polish Journal of Food and Nutrition Sciences
Subjects:	ageing veal quality parameters tbars protein carbonyls
Online Access:	http://journal.pan.olsztyn.pl/Oxidative-Stability-and-Quality-Parameters-of-Veal-During-Ageing,157248,0,2.html
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