Login
Register
Reset Password
Publish & Distribute
Publishing Solutions
Distribution Solutions
Subjects
Architecture and Design
Arts
Business and Economics
Chemistry
Classical and Ancient Near Eastern Studies
Computer Sciences
Cultural Studies
Engineering
General Interest
Geosciences
History
Industrial Chemistry
Jewish Studies
Law
Library and Information Science, Book Studies
Life Sciences
Linguistics and Semiotics
Literary Studies
Materials Sciences
Mathematics
Medicine
Music
Pharmacy
Philosophy
Physics
Social Sciences
Sports and Recreation
Theology and Religion
Publications
Journals
Books
Proceedings
Publishers
Blog
Contact
Search
EUR
USD
GBP
English
English
Deutsch
Polski
Español
Français
Italiano
Cart
Home
Journals
Journal of Veterinary Research
Volume 56 (2012): Issue 3 (September 2012)
Open Access
Analysis of Relationship Between Basic Composition, pH, and Physical Properties of Selected Bovine Muscles
Jarosław Wyrwisz
Jarosław Wyrwisz
,
Andrzej Półtorak
Andrzej Półtorak
,
Magdalena Zalewska
Magdalena Zalewska
,
Robert Zaremba
Robert Zaremba
and
Agnieszka Wierzbicka
Agnieszka Wierzbicka
| Jan 17, 2013
Journal of Veterinary Research
Volume 56 (2012): Issue 3 (September 2012)
About this article
Previous Article
Next Article
Abstract
References
Authors
Articles in this Issue
Preview
PDF
Cite
Share
Published Online:
Jan 17, 2013
Page range:
403 - 409
DOI:
https://doi.org/10.2478/v10213-012-0071-8
Keywords
beef
,
pH
,
basic composition
,
tenderness
,
drip loss
This content is open access.
Jarosław Wyrwisz
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