The effect of dry aging on instrumental, chemical and microbiological parameters of organic beef loin muscle

被引：39

作者：

Hulankova, R. ^{[1
,2
]}

Kamenik, J. ^{[1
]}

Salakova, A. ^{[1
]}

Zavodsky, D. ^{[1
]}

Borilova, G. ^{[1
,2
]}

机构：

[1] Univ Vet & Pharmaceut Sci Brno, Fac Vet Hyg & Ecol, Dept Meat Hyg & Technol, Palackeho Tr 1946-1, Brno 61242, Czech Republic

[2] Univ Vet & Pharmaceut Sci Brno, CEITEC Cent European Inst Technol, Palackeho Tr 1946-1, Brno 61242, Czech Republic

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2018年 / 89卷

关键词：

Dry aging; Beef; Organic meat; Warner-Bratzler; Meat color; MEAT QUALITY; LONGISSIMUS MUSCLE; GLUTEUS-MEDIUS; BAG; PALATABILITY; VACUUM; STEAKS; FOOD;

D O I：

10.1016/j.lwt.2017.11.014

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim of this study was to assess the effect of aging at 1 degrees C for 12-36 d on instrumental, chemical and microbiological characteristics of beef loin muscles. There were no significant changes in pH, L*, a* and b* during prolonged aging. The aging of beef had a positive effect on its tenderness as demonstrated by decreasing of shear force. The water losses amounted to around 3.0% up to 21 d of aging, with further increase with an extended period of aging. Fresh beef had a good microbiological quality with Total Viable Count, psychrotrophic and lactic acid bacteria of 2.59 +/- 0.65, 2.47 +/- 0.61 and 1.04 +/- 0.25 log CFU per cm(2) of the surface, respectively. The mean values for Total Viable Count and psychrotrophic microorganisms after 14 and more days of aging were approx. 5 log CFU/cm(2). Prolonged aging for more than 14 d increased tenderness but did not promote microbial growth.

引用

页码：559 / 565

页数：7

共 39 条

[1] Dry aging of beef in a bag highly permeable to water vapour [J].