Effects of Wet and Dry Ageing on the Physical, Chemical and Sensory Quality of Fleckvieh Cattle Meat

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027014%3A_____%2F23%3A10005836" target="_blank" >RIV/00027014:_____/23:10005836 - isvavai.cz</a>
Result on the web
<a href="https://vuzv.cz/_privat/23103.pdf" target="_blank" >https://vuzv.cz/_privat/23103.pdf</a>
DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Effects of Wet and Dry Ageing on the Physical, Chemical and Sensory Quality of Fleckvieh Cattle Meat
Original language description
The beef quality encompasses various parameters such as food safety, nutritional value, traceability, colour, tenderness, flavour and aroma [1]. Ageing is one of the most common methods used to improve beef quality either in vacuum package (wet ageing) or without package (dry ageing), [2]. Dry ageing beef quality, especially tenderness and flavour, either in vacuum package. However, there are a number of factors, from ante-mortem factors to physicochemical properties, that influence beef organoleptic quality and determine the optimum ageing method. Ageing conditions, such as time, temperature, humidity, and air flow also significantly determine the eating quality of the product [3]. Therefore, the aim of this study was to evaluate the effect of ageing method and time on the physicochemical and organoleptic properties of Fleckvieh beef loins
Czech name
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Czech description
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Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2023
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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