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Article

Eating quality of beef from biotypes included in the PGI "Ternera Asturiana" showing distinct physicochemical characteristics and tenderization pattern.

Meat science - 1 Oct 2010

Sierra V, Guerrero L, Fernández-Suárez V, Martínez A, Castro P, Osoro K, Rodríguez-Colunga M J, Coto-Montes A, Oliván M

Abstract excerpt

Different biotypes of the Protected Geographical Indication (PGI) "Ternera Asturiana" were studied to determine if their differences in physicochemical characteristics and tenderization pattern during maturation (3 to 21 days) had an effect on the consumer evaluation of beef palatability. Biotype affected significantly pH, water holding capacity, chemical composition (P < 0.001) and meat lightness (P < 0.05)....

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Identifiers

PMID: 20665984
DOI: 10.1016/j.meatsci.2010.05.007

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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