The impact of the aging and grillin

The impact of the aging and grilling processes on GSH content (Experiment
3) was studied in six bovine muscles (semitendinosus, psoas
major, longissimus thoracis, gluteus medius, semi membranosus,
longissimus lumborum) derived from four carcasses of 18-month-old
bulls. The research material was obtained from animals derived by
crossing commodity dairy cattle of the Holstein-Frisian breed with
bulls of the Limousin meat breed. The animals were fed according to
the semi-intensive system. The process of aging was performed (after
vacuum packing the beef muscles) at 2 ± 1 °C in three periods of
time: 7, 14, and 21 days after slaughter. In order to carry out a controlled
grilling process, the beef muscles were cut into steaks with a thickness
of 2.5 cm after 14 days of aging.

Results (Indonesian) 1:

Dampak penuaan dan memanggang proses GSH konten (percobaan3) dikaji dalam enam sapi otot (semitendinosus, psoasMayor, longissimus thoracis, gluteus medius, semi membranosus,longissimus lumborum) berasal dari empat bangkai 18-bulan-tuasapi jantan. Bahan-bahan penelitian Diperoleh dari hewan yang diperolehmenyeberangi komoditi sapi perah Holstein-Frisian berkembang biak denganBulls Limousin daging berkembang biak. Hewan diberi menurutSistem semi-intensif. Proses penuaan dilakukan (setelahVacuum packing otot daging sapi) 2 ± 1 ° C dalam tiga periodewaktu: 7, 14 dan 21 hari setelah pembantaian. Untuk melaksanakan terkendaliproses memanggang, otot-otot daging sapi yang dipotong menjadi steak dengan ketebalan2.5 cm setelah 14 hari penuaan.