Changes in textural properties of beef longissimus dorsi muscle during aging.

Type of article: Article

Summary

The effects of vacuum packaging, chilling rate and fat cover thickness on the textural profile analysis properties of longissimus dorsi muscle were assessed during beef aging. The longissimus dorsi muscle was aged on the carcass or in vacuum packaging. Muscle samples were taken on days 0 (24 hours post mortem), 2, 4, 8, 12 and 16 to measure the textural properties. The most tender meat was observed on aging days 4 or 8. The aging time influenced cohesiveness and springiness whereas packaging affected gumminess. Similarly, aging time, chilling rate, packaging and fat thickness influenced chewiness.

Details

Original title: Changes in textural properties of beef longissimus dorsi muscle during aging.
Record ID : 1993-2694
Languages: English
Source: Lebensm.-Wiss. Technol. - vol. 26 - n. 2
Publication date: 1993

Links

See other articles in this issue (4)
See the source

Indexing

Themes: Food quality and safety. Microbiology;
Packaging;
Meat and meat products
Keywords: Cooling rate; Lipid; Meat; Texture; Temperature; Beef; Ageing (meat); Organoleptic property; Packaging