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Changes in meat quality traits and sarcoplasmic proteins during aging in three different cattle breeds.

Meat science - 1 Oct 2014

Marino R, Albenzio M, della Malva A, Caroprese M, Santillo A, Sevi A

Abstract excerpt

The effects of breed and aging time (1, 7, 14, 21d) were evaluated on physical meat properties and on sarcoplasmic protein changes in 24 young bulls from Romagnola×Podolian, Podolian and Friesian breeds. Aging affects lightness showing an increase in all breeds while changes in redness varied according to the breed. Podolian breed showed meat with the darkest and the reddest color and the lowest drip loss...

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PMID: 24964152
DOI: 10.1016/j.meatsci.2014.05.024

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-08.1.

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