The first experiment concerned the

The first experiment concerned the assessment of the distribution
and content of GSH in raw beefmeat. The second experiment concerned
the assessment of the impact of ante-mortem factors such as paternal
breed, fattening, castrating and slaughter age of the animals on the content
of GSH in raw beefmeat,while the third experiment concerned the
assessment of the impact of post-mortem factors (aging, grilling) on
GSH content in bovine meat.
In order to assess the content of GSHin themuscles in Experiment 1,
twelvemuscleswere collected (semitendinosus, pectineus, gracilis, sartorius,
psoas major, biceps femoris, adductor femoris, tensor fasciae latae,
longissimus thoracis, gluteus medius, semimembranosus, longissimus
lumborum) fromfour carcasses of 18-month-old bulls. The researchmaterial
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
(described below).
In Experiment 2, the effect of the ante-mortem factors was studied
on the example of two muscles after 14 days of aging (gluteus medius,
longissimus lumborum). The culinary elements were obtained from
back side of the carcasses. The research material was obtained from
eight animals – 18-month-old steers and bulls derived by crossing commodity
dairy cattle of the Holstein-Frisian breedwith bulls of the Charolais
meat breed. The animals were obtained by the same group of
breeders, were grown in the same farm and were fed according to the
guidelines for intensive and semi-intensive fattening under strictly controlled
conditions.

Results (Indonesian) 1:

Percobaan pertama yang bersangkutan penilaian distribusidan konten GSH dalam mentah beefmeat. Kedua percobaan bersangkutanpenilaian dampak dari pemeriksaan ante-mortem faktor-faktor seperti sebagai ayahberkembang biak, penggemukan, castrating dan pembantaian usia hewan pada kontenGSH dalam beefmeat mentah, sementara percobaan ketiga yang bersangkutanpenilaian dari dampak faktor visum (penuaan, memanggang) padaGSH konten dalam daging sapi.Untuk menilai isi GSHin themuscles dalam 1 percobaan,twelvemuscleswere dikumpulkan (semitendinosus, pectineus, gracilis, sartorius,femoris bisep, adductor femoris psoas utama, tensor fasia latae,longissimus thoracis, gluteus medius, semimembranosus, longissimuslumborum) fromfour karkas Bulls 18-bulan-tua. ResearchmaterialDiperoleh dari hewan berasal dengan menyeberangi komoditi sususapi Holstein-Frisian berkembang biak dengan sapi daging Limousinberkembang biak. Hewan diberi sesuai dengan sistem semi-intensif(dijelaskan di bawah).Dalam percobaan 2, efek dari faktor pemeriksaan ante-mortem dipelajaripada contoh dari dua otot setelah 14 hari penuaan (gluteus medius,longissimus lumborum). Unsur-unsur kuliner yang Diperoleh darisisi belakang dari bangkai. Bahan-bahan penelitian Diperoleh daridelapan binatang-18-bulan-tua mengarahkan dan bulls berasal oleh persimpangan komoditisapi perah Bulls breedwith Holstein-Frisian Charolaisdaging berkembang biak. Hewan yang diperoleh oleh kelompok yang samapeternak, yang ditanam di pertanian sama dan diberi menurutPedoman untuk intensif dan semi-intensif penggemukan di bawah dikontrol ketatkondisi.