EFFECTS OF WET AGEING OF BEEF MUSCLE GLUTEUS MEDIUS ON TEXTURAL AND TECHNOLOGICAL PARAMETERS

The aim of this study was to observe the effects of wet aging time of beef muscle Gluteus medius on the textural and technological parameters. Meat samples (400 g) were aged by wet ageing process for 21 days and were periodically analyzed at 2, 7, 12, 17 and 21 days respectively. The pH value regis...

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Auteurs principaux:	Elena TODOSI SĂNDULEAC, Gheorghe GUTT
Format:	article
Langue:	EN
Publié:	Stefan cel Mare University of Suceava 2019
Sujets:	beef meat gluteus medius tenderness color textural properties cooking loss Food processing and manufacture TP368-456
Accès en ligne:	https://doaj.org/article/83b074339d20451893f6cfeb494ff744
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spelling	oai:doaj.org-article:83b074339d20451893f6cfeb494ff7442021-12-02T19:35:53ZEFFECTS OF WET AGEING OF BEEF MUSCLE GLUTEUS MEDIUS ON TEXTURAL AND TECHNOLOGICAL PARAMETERS2068-66092559-6381https://doaj.org/article/83b074339d20451893f6cfeb494ff7442019-09-01T00:00:00Zhttp://www.fia.usv.ro/fiajournal/index.php/FENS/article/view/662/615https://doaj.org/toc/2068-6609https://doaj.org/toc/2559-6381The aim of this study was to observe the effects of wet aging time of beef muscle Gluteus medius on the textural and technological parameters. Meat samples (400 g) were aged by wet ageing process for 21 days and were periodically analyzed at 2, 7, 12, 17 and 21 days respectively. The pH value registered a slight increase during the 21 days of ageing. Cooking loss increased over the 21-day ageing period by 1.03%. The ageing time affected the instrumental colour measurements. The Cie-Lab parameters have changed slightly through in an increase in lightness, L, and yellowness, b, but they did not affect redness, a. The color difference, ΔE, between the control samples and the aged samples was highlighted, both in raw and cooked meat samples. Mechanical tests were performed on both raw and thermally treated samples. The results of Warner Bratzler mechanical test showed decreases as compared with control samples (P <0.05). The TPA parameters such as: hardness, resilience, springiness, adhesiveness, chewiness, gumminess and cohesiveness) were signifficaly modified (P <0.05), during 21 days of wet ageing.Elena TODOSI SĂNDULEAC Gheorghe GUTTStefan cel Mare University of Suceavaarticlebeef meatgluteus mediustendernesscolortextural propertiescooking lossFood processing and manufactureTP368-456ENFood and Environment Safety, Vol 18, Iss 3, Pp 223-234 (2019)
institution	DOAJ
collection	DOAJ
language	EN
topic	beef meat gluteus medius tenderness color textural properties cooking loss Food processing and manufacture TP368-456
spellingShingle	beef meat gluteus medius tenderness color textural properties cooking loss Food processing and manufacture TP368-456 Elena TODOSI SĂNDULEAC Gheorghe GUTT EFFECTS OF WET AGEING OF BEEF MUSCLE GLUTEUS MEDIUS ON TEXTURAL AND TECHNOLOGICAL PARAMETERS
description	The aim of this study was to observe the effects of wet aging time of beef muscle Gluteus medius on the textural and technological parameters. Meat samples (400 g) were aged by wet ageing process for 21 days and were periodically analyzed at 2, 7, 12, 17 and 21 days respectively. The pH value registered a slight increase during the 21 days of ageing. Cooking loss increased over the 21-day ageing period by 1.03%. The ageing time affected the instrumental colour measurements. The Cie-Lab parameters have changed slightly through in an increase in lightness, L, and yellowness, b, but they did not affect redness, a. The color difference, ΔE, between the control samples and the aged samples was highlighted, both in raw and cooked meat samples. Mechanical tests were performed on both raw and thermally treated samples. The results of Warner Bratzler mechanical test showed decreases as compared with control samples (P <0.05). The TPA parameters such as: hardness, resilience, springiness, adhesiveness, chewiness, gumminess and cohesiveness) were signifficaly modified (P <0.05), during 21 days of wet ageing.
format	article
author	Elena TODOSI SĂNDULEAC Gheorghe GUTT
author_facet	Elena TODOSI SĂNDULEAC Gheorghe GUTT
author_sort	Elena TODOSI SĂNDULEAC
title	EFFECTS OF WET AGEING OF BEEF MUSCLE GLUTEUS MEDIUS ON TEXTURAL AND TECHNOLOGICAL PARAMETERS
title_short	EFFECTS OF WET AGEING OF BEEF MUSCLE GLUTEUS MEDIUS ON TEXTURAL AND TECHNOLOGICAL PARAMETERS
title_full	EFFECTS OF WET AGEING OF BEEF MUSCLE GLUTEUS MEDIUS ON TEXTURAL AND TECHNOLOGICAL PARAMETERS
title_fullStr	EFFECTS OF WET AGEING OF BEEF MUSCLE GLUTEUS MEDIUS ON TEXTURAL AND TECHNOLOGICAL PARAMETERS
title_full_unstemmed	EFFECTS OF WET AGEING OF BEEF MUSCLE GLUTEUS MEDIUS ON TEXTURAL AND TECHNOLOGICAL PARAMETERS
title_sort	effects of wet ageing of beef muscle gluteus medius on textural and technological parameters
publisher	Stefan cel Mare University of Suceava
publishDate	2019
url	https://doaj.org/article/83b074339d20451893f6cfeb494ff744
work_keys_str_mv	AT elenatodosisanduleac effectsofwetageingofbeefmusclegluteusmediusontexturalandtechnologicalparameters AT gheorghegutt effectsofwetageingofbeefmusclegluteusmediusontexturalandtechnologicalparameters
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EFFECTS OF WET AGEING OF BEEF MUSCLE GLUTEUS MEDIUS ON TEXTURAL AND TECHNOLOGICAL PARAMETERS

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