Linked Life Data

3697339

Source:http://linkedlifedata.com/resource/pubmed/id/3697339

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
4
pubmed:dateCreated
1988-2-3
pubmed:abstractText
The studies were carried out on 60 cows of the lowland black-and-white breed at about 4 years of age, which were divided into 4 groups according to the degree of fatness: well-fed, lean, moderately and completely emaciated. The basic composition, water holding capacity, miofibrillar protein, collagen, amino acid composition of proteins, biological value of muscle proteins, DNA level, pH, physical parameters of muscle fibres and sensory properties of meat were determined. It was found that: a) with the decrease of the fatness degree changes in the basic composition of muscle tissue follow; the most significant is the decrease in the content of total protein, particularly that of miofibrillar protein, b) the water to protein ratio over 4 to 1 is a good index for determination of emaciation, c) the biological value of protein is the same regardless the degree of fatness, d) distinct organoleptic changes of meat occur only in extreme cases of emaciation.
pubmed:language
pol
pubmed:journal
pubmed:citationSubset
IM
pubmed:status
MEDLINE
pubmed:issn
0079-3647
pubmed:author
pubmed:issnType
Print
pubmed:volume
24
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
515-28
pubmed:dateRevised
2009-11-11
pubmed:meshHeading
pubmed:year
1987
pubmed:articleTitle
[Effects of leanness and emaciation of cattle on quantitative characteristics of meat].
pubmed:affiliation
Instytut Higieny Zywno?ci Zwierzecego Pochodzenia AR w Lublinie.
pubmed:publicationType
Journal Article, Comparative Study, English Abstract