Effects of different ageing techniques on beef quality – Kabir Adesina Taiwo
Kabir Adesina Taiwo
Master's thesis
Effects of different ageing techniques on beef quality
Abstract:
This study was carried out to evaluate the effect of different ageing techniques; wet ageing (WA), dry ageing (DA), and semi-permeable bag ageing (SBA) on the physical, chemical, and sensory qualities of beef. The meat samples were taken from the longissimus lumborum (LL) muscles region, from six adult Fleckvieh cattle steers of a final age average of 444 ± 14 days and slaughter weight average of 581 …more
Language used: English
Date on which the thesis was submitted / produced: 25. 4. 2024
Thesis defence
- Supervisor: doc. Tersia Needham, Ph.D.
- Reader: Eva Kudrnáčová, Ph.D.
Citation record
ISO 690-compliant citation record:
TAIWO, Kabir Adesina. \textit{Effects of different ageing techniques on beef quality}. Online. Master's thesis. Praha: Czech University of Life Sciences Prague, Faculty of Tropical AgriSciences. 2024. Available from: https://theses.cz/id/wp3eoc/.
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Published in Theses:- světu
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Institution archiving the thesis and making it accessible: Česká zemědělská univerzita v Praze, Fakulta tropického zemědělstvíCzech University of Life Sciences Prague
Faculty of Tropical AgriSciencesMaster programme:
Tropical Farming Systems
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