
EXTENDED AGEING INFLUENCE ON BEEF PHYSICOCHEMICAL AND SENSORY PARAMETERS
(STEF92 Technology, 2017-06-20, Sanduleac, E.T., Gutt, G., Sidor, A. M., Sidor, V.)
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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 - 5°C). 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, cohesiven...

