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Ficco A.,Cra Pcm Centro Per La Produzione Delle Carni E Il Miglioramento Genetico | Conto M.,Cra Pcm Centro Per La Produzione Delle Carni E Il Miglioramento Genetico | Ballico S.,Cra Pcm Centro Per La Produzione Delle Carni E Il Miglioramento Genetico | Ficco G.,Cra Pcm Centro Per La Produzione Delle Carni E Il Miglioramento Genetico | And 2 more authors.
Revista Veterinaria | Year: 2010

The experiment was carried out on Longissimus thoracis muscle of three species: buffalo, yak and maremmana beef; it stored by two different kinds of packaging: modified atmosphere (MAP) and vacuum-packaging (VP). Samples were analyzed at three different conservation times. The metmyoglobin percentage of buffalo meat was the highest (20.08% buffalo vs 14.09% yak and 15.04% beef) and it quickly increased during storage, moreover a lower difference between storage times and species was found in VP. Buffalo meat showed the highest levels of TBArs compared to other species both in MAP (1.675 mg/g buffalo vs 0.847 mg/g beef and 0.645 mg/g yak), while in VP did not show conservation problems.

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