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E. Dransfield, “Optimisation of Tenderisation, Ageing and Tenderness,” Meat Science, Vol. 36, No. 1-2, 1994, pp. 105-121. doi:10.1016/0309-1740(94)90037-X

has been cited by the following article:

• TITLE: Effects of Age on Chemical Composition and Tenderness of Muscle Longissimus thoracis of Martina Franca Donkey Breed

  AUTHORS: P. Polidori, D. Beghelli, C. Cavallucci, S. Vincenzetti

  KEYWORDS: Donkey Meat, Martina Franca, Chemical Composition, Tenderness

  JOURNAL NAME: Food and Nutrition Sciences, Vol.2 No.3, May 17, 2011

  ABSTRACT: The aim of this study was to determine the effects of age on chemical composition and tenderness of donkey meat. These characteristics were determined on Longissimus thoracis samples taken from 40 entire donkey males of Martina Franca breed slaughtered at 12 (Group 1, n = 20) and at 18 months (Group 2, n = 20) of age. Tenderness was evalu-ated at two and seven days post slaughter using a Warner-Bratzler shear force device. The chemical composition showed a significant increase in protein content (P