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Analysis of Relationship Between Basic Composition, pH, and Physical Properties of Selected Bovine Muscles Cover

Analysis of Relationship Between Basic Composition, pH, and Physical Properties of Selected Bovine Muscles

Journal of Veterinary Research
Volume 56 (2012): Issue 3 (September 2012)
By: Jarosław Wyrwisz,  Andrzej Półtorak,  Magdalena Zalewska,  Robert Zaremba and  Agnieszka Wierzbicka  
Open Access
|Jan 2013

Authors

Jarosław Wyrwisz

jaroslaw_wyrwisz@sggw.pl

Department of Functional Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences-SGGW, Warsaw, Poland

Andrzej Półtorak

Department of Functional Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences-SGGW, Warsaw, Poland

Magdalena Zalewska

Department of Functional Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences-SGGW, Warsaw, Poland

Robert Zaremba

Department of Functional Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences-SGGW, Warsaw, Poland

Agnieszka Wierzbicka

Department of Functional Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences-SGGW, Warsaw, Poland
DOI: https://doi.org/10.2478/v10213-012-0071-8 | Journal eISSN: 2450-8608
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Language: English
Page range: 403 - 409
Published on: Jan 17, 2013
Published by: National Veterinary Research Institute in Pulawy
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
Keywords:
beef,
pH,
basic composition,
tenderness,
drip loss
Related subjects:
Life sciences,
Molecular biology,
Microbiology and virology,
Life sciences, other,
Medicine,
Veterinary medicine

© 2013 Jarosław Wyrwisz, Andrzej Półtorak, Magdalena Zalewska, Robert Zaremba, Agnieszka Wierzbicka, published by National Veterinary Research Institute in Pulawy
This work is licensed under the Creative Commons License.

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