Please use this identifier to cite or link to this item: http://hdl.handle.net/10532/2032
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dc.contributor.authorGuerrero, A.-
dc.contributor.authorSañudo Astiz, Carlos-
dc.contributor.authorAlbertí Lasalle, Pere-
dc.contributor.authorCampo, M.M.-
dc.contributor.authorOlleta Castañer, José Luis-
dc.contributor.authorResconi, V.-
dc.contributor.authorPanea Doblado, Begoña-
dc.contributor.authorRipoll García, Guillermo-
dc.contributor.authorSantolaria, P.-
dc.date.accessioned2012-10-26T09:14:10Z-
dc.date.available2012-10-26T09:14:10Z-
dc.date.issued2011-
dc.identifier.citationGuerrero, A., Sañudo, C., Albertí, P., Campo, M.M., Olleta, J.L., Resconi, V., Panea, B., Ripoll, G., Santolaria, P. “Efecto del sistema de producción previo al cebo sobre el perfil de ácidos grasos y calidad sensorial de la carne de vacuno”. En: 41 Jornadas de Estudio. XIV Jornadas sobre Producción Animal. AIDA. Zaragoza, España, 17 y 18 de mayo de 2011, pp.664-666. ISBN: 978-84-615-0062-8-
dc.identifier.urihttp://hdl.handle.net/10532/2032-
dc.description.abstract20 young males from Gasconne breed originated from two different production systems (extensive and semi-intensive) were fattened until 510 kg (slaughter live weight). After 24 hours Longissimus dorsi was obtained. For each animal one 1,5 cm steak was frozen for posterior fatty acids analysis (Bligh & Dyer) and three 2 cm steaks were aged during 1, 7 and 21 days at 4ºC and later frozen for sensory analysis. A taste panel assessed beef odours and flavours intensities and overall acceptability in grilled meat. Result showed influence of previous production system to fattening in the percentage of saturated and n-3 fatty acids, being bigger the proportion of n-3 in the extensive systems and bigger the SAT % and n-6 / n-3 relationship in the semi-intensive system. In sensory analysis it had not effect of the previous to fattening production system. Only, it was found effect of ageing, which increase statistically the beef odour and flavour, tenderness and global acceptability.es_ES
dc.language.isoeses_ES
dc.subjectProduction systemes_ES
dc.subjectmeates_ES
dc.subjectfatty acidses_ES
dc.subjectsensory analysises_ES
dc.subject.otherCARNE DE TERNERA-
dc.subject.otherGANADO BOVINO-
dc.subject.otherCALIDAD-
dc.subject.otherALIMENTACION ANIMAL-
dc.subject.otherproducción y sanidad animales_ES
dc.titleEfecto del sistema de producción previo al cebo sobre el perfil de ácidos grasos y calidad sensorial de la carne de vacunoes_ES
dc.title.alternativeEffect of production system previus to fattening on fatty acid composition and sensory quality of beef meates_ES
dc.typeconferenceObject-
dc.relation.publisherversionhttp://www.aida-itea.org/index.php/jornadas/jornadas-anteriores-
Appears in Collections:[RICA] Vacuno de carne
[DOCIART] Artículos científicos, técnicos y divulgativos

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