Effect of ageing and MAP on quality of striploin from cattle of Holstein-Friesian breed
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Acta Scientiarum. Animal Sciences (Online) |
Texto Completo: | https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/57783 |
Resumo: | There have been determined the features of m. longissimus lumborum steaks from young cattle-for-fattening of Holstein-Friesian breed, Polish black-and-white variety. There were measured pH values, basic chemical composition and colour parameters. The meat was subjected to moist-ageing for 12 days and, next, stored in modified atmosphere for the following 10 days. The amount of heat loss in relation to the temperature of thermal processing was determined. Texture parameters were studied instrumentally and organoleptically. The studied muscles from young cattle-for-fattening characterised with proper and similar pH values. The average fat content was 4.37%. The surface colour of the studied dorsal muscle was relatively bright, the average value L*=37.97, and on the cross-section L*=32.97. The average value of the muscle surface's ‘redness’ was a*=18.98, whereas cross-section's a*=20.27. The amounts of heat leakages were rising along with the increase of temperature from 11.24 to 37.14%. Ageing and storing in MAP led to a significant decrease in the amounts of heat leakages. Ageing and storing in MAP had a significant influence on decreasing shear force and on increasing the organoleptic evaluation marks of the m. longissimus lumborum after thermal processing, which shows that the muscle may become culinary meat with features accepted by consumers. |
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Acta Scientiarum. Animal Sciences (Online) |
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Effect of ageing and MAP on quality of striploin from cattle of Holstein-Friesian breed Effect of ageing and MAP on quality of striploin from cattle of Holstein-Friesian breed beef; moist ageing; texture, colour; sensory properties; MAP.beef; moist ageing; texture, colour; sensory properties; MAP.There have been determined the features of m. longissimus lumborum steaks from young cattle-for-fattening of Holstein-Friesian breed, Polish black-and-white variety. There were measured pH values, basic chemical composition and colour parameters. The meat was subjected to moist-ageing for 12 days and, next, stored in modified atmosphere for the following 10 days. The amount of heat loss in relation to the temperature of thermal processing was determined. Texture parameters were studied instrumentally and organoleptically. The studied muscles from young cattle-for-fattening characterised with proper and similar pH values. The average fat content was 4.37%. The surface colour of the studied dorsal muscle was relatively bright, the average value L*=37.97, and on the cross-section L*=32.97. The average value of the muscle surface's ‘redness’ was a*=18.98, whereas cross-section's a*=20.27. The amounts of heat leakages were rising along with the increase of temperature from 11.24 to 37.14%. Ageing and storing in MAP led to a significant decrease in the amounts of heat leakages. Ageing and storing in MAP had a significant influence on decreasing shear force and on increasing the organoleptic evaluation marks of the m. longissimus lumborum after thermal processing, which shows that the muscle may become culinary meat with features accepted by consumers.There have been determined the features of m. longissimus lumborum steaks from young cattle-for-fattening of Holstein-Friesian breed, Polish black-and-white variety. There were measured pH values, basic chemical composition and colour parameters. The meat was subjected to moist-ageing for 12 days and, next, stored in modified atmosphere for the following 10 days. The amount of heat loss in relation to the temperature of thermal processing was determined. Texture parameters were studied instrumentally and organoleptically. The studied muscles from young cattle-for-fattening characterised with proper and similar pH values. The average fat content was 4.37%. The surface colour of the studied dorsal muscle was relatively bright, the average value L*=37.97, and on the cross-section L*=32.97. The average value of the muscle surface's ‘redness’ was a*=18.98, whereas cross-section's a*=20.27. The amounts of heat leakages were rising along with the increase of temperature from 11.24 to 37.14%. Ageing and storing in MAP led to a significant decrease in the amounts of heat leakages. Ageing and storing in MAP had a significant influence on decreasing shear force and on increasing the organoleptic evaluation marks of the m. longissimus lumborum after thermal processing, which shows that the muscle may become culinary meat with features accepted by consumers.Editora da Universidade Estadual de Maringá2022-09-14info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/5778310.4025/actascianimsci.v44i1.57783Acta Scientiarum. Animal Sciences; Vol 45 (2023): Publicação contínua; e57783Acta Scientiarum. Animal Sciences; v. 45 (2023): Publicação contínua; e577831807-86721806-2636reponame:Acta Scientiarum. Animal Sciences (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMenghttps://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/57783/751375154776Copyright (c) 2023 Acta Scientiarum. Animal Scienceshttp://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessCierach, MarekBłaszak, BłażejGozdecka, Grażyna2023-02-15T16:52:52Zoai:periodicos.uem.br/ojs:article/57783Revistahttp://www.periodicos.uem.br/ojs/index.php/ActaSciAnimSciPUBhttp://www.periodicos.uem.br/ojs/index.php/ActaSciAnimSci/oaiactaanim@uem.br||actaanim@uem.br|| rev.acta@gmail.com1807-86721806-2636opendoar:2023-02-15T16:52:52Acta Scientiarum. Animal Sciences (Online) - Universidade Estadual de Maringá (UEM)false |
dc.title.none.fl_str_mv |
Effect of ageing and MAP on quality of striploin from cattle of Holstein-Friesian breed Effect of ageing and MAP on quality of striploin from cattle of Holstein-Friesian breed |
title |
Effect of ageing and MAP on quality of striploin from cattle of Holstein-Friesian breed |
spellingShingle |
Effect of ageing and MAP on quality of striploin from cattle of Holstein-Friesian breed Cierach, Marek beef; moist ageing; texture, colour; sensory properties; MAP. beef; moist ageing; texture, colour; sensory properties; MAP. |
title_short |
Effect of ageing and MAP on quality of striploin from cattle of Holstein-Friesian breed |
title_full |
Effect of ageing and MAP on quality of striploin from cattle of Holstein-Friesian breed |
title_fullStr |
Effect of ageing and MAP on quality of striploin from cattle of Holstein-Friesian breed |
title_full_unstemmed |
Effect of ageing and MAP on quality of striploin from cattle of Holstein-Friesian breed |
title_sort |
Effect of ageing and MAP on quality of striploin from cattle of Holstein-Friesian breed |
author |
Cierach, Marek |
author_facet |
Cierach, Marek Błaszak, Błażej Gozdecka, Grażyna |
author_role |
author |
author2 |
Błaszak, Błażej Gozdecka, Grażyna |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Cierach, Marek Błaszak, Błażej Gozdecka, Grażyna |
dc.subject.por.fl_str_mv |
beef; moist ageing; texture, colour; sensory properties; MAP. beef; moist ageing; texture, colour; sensory properties; MAP. |
topic |
beef; moist ageing; texture, colour; sensory properties; MAP. beef; moist ageing; texture, colour; sensory properties; MAP. |
description |
There have been determined the features of m. longissimus lumborum steaks from young cattle-for-fattening of Holstein-Friesian breed, Polish black-and-white variety. There were measured pH values, basic chemical composition and colour parameters. The meat was subjected to moist-ageing for 12 days and, next, stored in modified atmosphere for the following 10 days. The amount of heat loss in relation to the temperature of thermal processing was determined. Texture parameters were studied instrumentally and organoleptically. The studied muscles from young cattle-for-fattening characterised with proper and similar pH values. The average fat content was 4.37%. The surface colour of the studied dorsal muscle was relatively bright, the average value L*=37.97, and on the cross-section L*=32.97. The average value of the muscle surface's ‘redness’ was a*=18.98, whereas cross-section's a*=20.27. The amounts of heat leakages were rising along with the increase of temperature from 11.24 to 37.14%. Ageing and storing in MAP led to a significant decrease in the amounts of heat leakages. Ageing and storing in MAP had a significant influence on decreasing shear force and on increasing the organoleptic evaluation marks of the m. longissimus lumborum after thermal processing, which shows that the muscle may become culinary meat with features accepted by consumers. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-09-14 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/57783 10.4025/actascianimsci.v44i1.57783 |
url |
https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/57783 |
identifier_str_mv |
10.4025/actascianimsci.v44i1.57783 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/57783/751375154776 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2023 Acta Scientiarum. Animal Sciences http://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2023 Acta Scientiarum. Animal Sciences http://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Editora da Universidade Estadual de Maringá |
publisher.none.fl_str_mv |
Editora da Universidade Estadual de Maringá |
dc.source.none.fl_str_mv |
Acta Scientiarum. Animal Sciences; Vol 45 (2023): Publicação contínua; e57783 Acta Scientiarum. Animal Sciences; v. 45 (2023): Publicação contínua; e57783 1807-8672 1806-2636 reponame:Acta Scientiarum. Animal Sciences (Online) instname:Universidade Estadual de Maringá (UEM) instacron:UEM |
instname_str |
Universidade Estadual de Maringá (UEM) |
instacron_str |
UEM |
institution |
UEM |
reponame_str |
Acta Scientiarum. Animal Sciences (Online) |
collection |
Acta Scientiarum. Animal Sciences (Online) |
repository.name.fl_str_mv |
Acta Scientiarum. Animal Sciences (Online) - Universidade Estadual de Maringá (UEM) |
repository.mail.fl_str_mv |
actaanim@uem.br||actaanim@uem.br|| rev.acta@gmail.com |
_version_ |
1799315364165713920 |