The characterisation of Time-Temperature-Integrators

In experimental studies the quality of beef before and after aging of different breeds and categories was tested. Samples of musculus longissimus of 56 animals of the breeds German Angus (DA), Simmental (FV) and Limousin (Lim) have been tested after aging time of 2, 16 or 23 days. The shear force, a measurement for tenderness, losses of cooking, drip loss after 2 days and weight losses after 16 and 23 days have been measured. According to the results of the analysis of variance the fixed effects breed and day of maturation are high significant effects on shear force and cooking losses, whereas the category was high significant on cooking losses but significant on shear force. Aging process improved the tenderness up to the 23rd day, but the decrease of the shear force value in the last period was slower. DA had the lowest shear force values in comparison of the other breeds. After 23 days there is no significant difference of the shear force values between all breeds. The meat of the heifers had the lowest shear force values. The cooking losses increased with increasing aging time. There exists a significant difference between FV and Lim. Differences between the categories occurred, too. Drip and weight losses during aging period are lower in FV than in the other breeds. The meat of heifers had higher (pless than or equal to0.05) drip and weight losses than that of young bulls or cows.