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Issue 4 (2) 2005 pp. 79 - 88

Agata Znamirowska, Renata Stanisławczyk

EFFECT OF MATURING PROCESS ON CHANGES IN PHYSICOCHEMICAL PROPERTIES OF COLT MEAT

Abstract 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.
Keywords: colt meat, meat quality
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue2/volume/8_2_2005.pdf

For citation:

MLA Znamirowska, Agata, and Renata Stanisławczyk. "EFFECT OF MATURING PROCESS ON CHANGES IN PHYSICOCHEMICAL PROPERTIES OF COLT MEAT." Acta Sci.Pol. Technol. Aliment. 4.2 (2005): 79 - 88.
APA Znamirowska A.,Stanisławczyk R. (2005). EFFECT OF MATURING PROCESS ON CHANGES IN PHYSICOCHEMICAL PROPERTIES OF COLT MEAT. Acta Sci.Pol. Technol. Aliment. 4 (2), 79 - 88
ISO 690 ZNAMIROWSKA, Agata, STANISłAWCZYK, Renata. EFFECT OF MATURING PROCESS ON CHANGES IN PHYSICOCHEMICAL PROPERTIES OF COLT MEAT. Acta Sci.Pol. Technol. Aliment., 2005, 4.2: 79 - 88.