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Critères d'appréciation et facteurs de variation des caractéristiques de la carcasse et de qualité de la viande bovine
| Content Provider | Semantic Scholar |
|---|---|
| Author | Youssao, A. K. I. Farougou, Souaïbou Clinquart, Antoine |
| Copyright Year | 2013 |
| Abstract | The meat quality concept is extremely variable and progressive in relation to the transformation of the live animal into carcass and into meat. This article reviews the criteria of subjective (criteria depending on consumer behavior and preferences) on the one hand and objective assessment of the quality of bovine carcass and meat on the other hand. The objective criteria for carcass quality assessment are mainly the weight, the classification (conformation and fat deposition), the composition, the slaughtering yield and the carcass meat content. Finally, the muscle composition, the organoleptic and the technological properties for the appreciation of the quality of beef are described and |
| File Format | PDF HTM / HTML |
| Alternate Webpage(s) | http://www.facmv.ulg.ac.be/amv/articles/2013_157_1_03.pdf |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
