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EXTENDED AGEING INFLUENCE ON BEEF PHYSICOCHEMICAL AND SENSORY PARAMETERS
Abstract
Wet ageing is the most commonly used ageing sistem by the meat industry to improve tenderness, which results in a more homogeneous product with high consumer acceptability. The aim of this study is to determine the influence of wet ageing duration on beef quality characteristics, at refrigeration temperatures (0 - 5пїЅC). The meat samples were kept under refrigeration conditions for 2, 7, 12, 17, 21 days. After each period, there were monitored: the textural parameters (hardness, adhesiveness, springiness, cohesiveness, gumminess and chewiness) using the TPA method; color coordinates by CIE-Lab method; pH and water activity through instrumental means. The synergistic action of lysosomes proteinase and of calcium dependent proteinase leads to different physicochemical and structural changes of meat during ageing, such as: water activity increase, slight pH level growth and the enhancing of meat sensorial characteristics. The results show that textural properties vary with the growth of the beef ageing time. Also, there were observed changes in the L*, a*, b*, ?E* values due to occurred transformations of meat pigments.
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