TY - JOUR T1 - EFFECT OF MATURING PROCESS ON CHANGES IN PHYSICOCHEMICAL PROPERTIES OF COLT MEAT A1 - Agata Znamirowska A1 - Renata Stanisławczyk JO - Acta Sci. Pol. Technol. Aliment VL - 4 IS - 2 SP - 79 - 88 Y1 - 2005 UR - https://www.food.actapol.net/volume4/issue2/8_2_2005.pdf SN - 1644-0730 KW - colt meat, meat quality AB - The paper had the objective of determining the physicochemical parameters of colt meat during a five-day long cold storage, tantamount to its turnover period to, or time of its reaching, the western-European countries. Samples of the longest dorsal muscle from 29 colts 1.5-2 years old, from commercial breeding were investigated. Colt meat is characterized by high content of water and protein and low content of fat. That meat re-quires a longer period for ‘maturing’ and, with its value pH, indicates a potential for stor-age in cold condition for at least five days. Moreover, a five day maturing of colt meat in cold storage raises its water holding capacity, usability for processing and improves meat tenderness, as well as causes a dramatic darkening of meat color. ER -