Evaluation of the technological quality and colour of the meat of Czech Fleckvieh bulls
The aim of this study was to evaluate the technological quality and colour of the meat of Czech Fleckvieh bulls. A total of 136 bulls were included in the experiment. Selected indicators of technological quality (water-holding capacity, pH value, area of Musculus longissimus thoracis (MLT) and muscle fibre diameter) and meat colour characteristics were evaluated … [Read more…]