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Title: EXTENDED AGEING INFLUENCE ON BEEF PHYSICOCHEMICAL AND SENSORY PARAMETERS
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EXTENDED AGEING INFLUENCE ON BEEF PHYSICOCHEMICAL AND SENSORY PARAMETERS
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1314-2704
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English
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17
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61
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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, 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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conference
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17th International Multidisciplinary Scientific GeoConference SGEM 2017
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17th International Multidisciplinary Scientific GeoConference SGEM 2017, 29 June - 5 July, 2017
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Proceedings Paper
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STEF92 Technology
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International Multidisciplinary Scientific GeoConference-SGEM
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Bulgarian Acad Sci; Acad Sci Czech Republ; Latvian Acad Sci; Polish Acad Sci; Russian Acad Sci; Serbian Acad Sci & Arts; Slovak Acad Sci; Natl Acad Sci Ukraine; Natl Acad Sci Armenia; Sci Council Japan; World Acad Sci; European Acad Sci, Arts & Letters; Ac
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689-696
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29 June - 5 July, 2017
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website
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cdrom
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4439
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beef meat; wet aging; TPA; CIE-Lab; water activity; pH
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