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

Kód výsledku v 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>

Výsledek na webu

<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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Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

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

Popis výsledku anglicky

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

Druh

O - Ostatní výsledky

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

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Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2023

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů