In order to determine sensory preference and value of fresh beef steak differing in aging technique, this study evaluated two aging methods: dry and wet; a quality grade on physicchemical traits of instrumental tenderness, color, and sensory properties of Longissimus dorsi beef muscle of Marchigiana bovine, correlated to calpain proteolytic activity too. Dry-aged loins had higher (P < 0.0001) weight loss than wet aged loins. Wet aged loins had higher (P < 0.01) L* values than dry aged loins. Warner-Blatzer shear force of steaks was not affected (P > 0.05) by aging method. We made a sensory panel evaluation too that showed no effect (P > 0.05) of aging method on myofibrillar tenderness, juiciness, connective tissue amount, overall tenderness or off flavor intensity.
Effect of aging technologies on some qualitative characteristics of Longissimus dorsi muscle of Marchigiana beef
Velotto S;
2015-01-01
Abstract
In order to determine sensory preference and value of fresh beef steak differing in aging technique, this study evaluated two aging methods: dry and wet; a quality grade on physicchemical traits of instrumental tenderness, color, and sensory properties of Longissimus dorsi beef muscle of Marchigiana bovine, correlated to calpain proteolytic activity too. Dry-aged loins had higher (P < 0.0001) weight loss than wet aged loins. Wet aged loins had higher (P < 0.01) L* values than dry aged loins. Warner-Blatzer shear force of steaks was not affected (P > 0.05) by aging method. We made a sensory panel evaluation too that showed no effect (P > 0.05) of aging method on myofibrillar tenderness, juiciness, connective tissue amount, overall tenderness or off flavor intensity.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
