The effect of dry aging on instrumental, chemical and microbiological parameters of organic beef loin muscle
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F18%3A43876410" target="_blank" >RIV/62157124:16270/18:43876410 - isvavai.cz</a>
Alternative codes found
RIV/62157124:16810/18:43876410
Result on the web
<a href="https://doi.org/10.1016/j.lwt.2017.11.014" target="_blank" >https://doi.org/10.1016/j.lwt.2017.11.014</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.lwt.2017.11.014" target="_blank" >10.1016/j.lwt.2017.11.014</a>
Alternative languages
Result language
angličtina
Original language name
The effect of dry aging on instrumental, chemical and microbiological parameters of organic beef loin muscle
Original language description
The aim of this study was to assess the effect of aging at 1 degrees C for 12-36 d on instrumental, chemical and microbiological characteristics of beef loin muscles. There were no significant changes in pH, L*, a* and b* during prolonged aging. The aging of beef had a positive effect on its tenderness as demonstrated by decreasing of shear force. The water losses amounted to around 3.0% up to 21 d of aging, with further increase with an extended period of aging. Fresh beef had a good microbiological quality with Total Viable Count, psychrotrophic and lactic acid bacteria of 2.59 +/- 0.65, 2.47 +/- 0.61 and 1.04 +/- 0.25 log CFU per cm(2) of the surface, respectively. The mean values for Total Viable Count and psychrotrophic microorganisms after 14 and more days of aging were approx. 5 log CFU/cm(2). Prolonged aging for more than 14 d increased tenderness but did not promote microbial growth.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
<a href="/en/project/ED1.1.00%2F02.0068" target="_blank" >ED1.1.00/02.0068: Central european institute of technology</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2018
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
LWT-Food Science and Technology
ISSN
0023-6438
e-ISSN
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Volume of the periodical
89
Issue of the periodical within the volume
MAR 2018
Country of publishing house
NL - THE KINGDOM OF THE NETHERLANDS
Number of pages
7
Pages from-to
559-565
UT code for WoS article
000423644700077
EID of the result in the Scopus database
2-s2.0-85034864453