Effect of ageing and MAP on quality of striploin from cattle of Holstein-Friesian breed

  • Marek Cierach Bydgoszcz University of Science and Technology
  • Błażej Błaszak Bydgoszcz University of Science and Technology
  • Grażyna Gozdecka Bydgoszcz University of Science and Technology
Palavras-chave: beef; moist ageing; texture, colour; sensory properties; MAP.

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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Publicado
2022-09-14
Como Citar
Cierach, M., Błaszak, B., & Gozdecka, G. (2022). Effect of ageing and MAP on quality of striploin from cattle of Holstein-Friesian breed . Acta Scientiarum. Animal Sciences, 45(1), e57783. https://doi.org/10.4025/actascianimsci.v44i1.57783
Seção
Produção Animal

0.9
2019CiteScore
 
 
29th percentile
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