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Date
2 août 2019
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- doi: 10.15454/T6AMBC
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Agricultural SciencesSujets proches
Results of analysis Analysis results Worth Axiology Natural science Sciences Science of science Autoxidation Muscle Musculature Myodynamics Myology Meats Lipoids Lipins Lipides Donations Presents Meat--Color Ageing Senescence Age--Physiological effect Acids, FattyCiter ce document
Mylène Delosière et al., « Dataset: Lipids, antioxidants and color of meat from cull-cows », Recherche Data Gouv, ID : 10.15454/T6AMBC
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This data set presents values of the fatty acids composition and of indicators of lipid oxidation determined in the Longissimus dorsi and Semitendinosus of Normand cull-cows at slaughter (with or without pre-slaughter stress), after muscle ageing and after meat storage periods under different packaging conditions.