Effect of wet and dry post-mortem rabbit loin meat ageing on its physicochemical and sensory properties

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027014%3A_____%2F25%3A10006286" target="_blank" >RIV/00027014:_____/25:10006286 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/60460709:41210/25:102758 RIV/60460709:41340/25:102758

Výsledek na webu

<a href="https://www.sciencedirect.com/science/article/pii/S0309174025001627?via%3Dihub" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0309174025001627?via%3Dihub</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.meatsci.2025.109901" target="_blank" >10.1016/j.meatsci.2025.109901</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Effect of wet and dry post-mortem rabbit loin meat ageing on its physicochemical and sensory properties

Popis výsledku v původním jazyce

Fifty male 90-day-old Hyplus rabbits (PS19 x PS40) were slaughtered (carcass weight: 2126 +- 316.1 g) to determine the effect of post-mortem ageing methods (wet vs dry) and ageing period (7 or 14 days) on the physicochemical characteristics and sensory properties of the longissimus thoracis et lumborum (LTL) muscle. Of the 50 carcasses, 10 were used for physicochemical meat quality assessment on 24 h post-mortem (D1). The remaining carcasses were assigned to either wet ageing (deboned muscles in vacuum-packaging) or dry ageing (whole carcass), for 7 &quot;D7&quot; or 14 &quot;D14&quot; days (n = 10 per treatment combination). Physicochemical and sensory analyses were performed after each ageing period. Results revealed that wet-aged LTLs were lighter in colour (L*) than the dry-aged LTLs, regardless of the ageing period. The wet-aged samples also had the highest a* values (redness) on D14 than all other treatments. Cooking loss percentages were greater in wet- than dry-aged meat on D14, but did not differ on D1 and D7 of wet ageing. Shear force decreased from D1 to D7 of ageing, regardless of the method used, and then stabilised. The dry-aged meat on D14 exhibited the lowest moisture content and the highest ash content, whilst the greatest malondialdehyde concentration was reported on D7 for dry-aged meat corresponding with its higher scores for off-odour intensity by the sensory panel. Whilst no significant differences were noted for overall acceptance on D7, the positive flavour development during dry ageing after 14 days was favourably evaluated by the panellists.

Název v anglickém jazyce

Effect of wet and dry post-mortem rabbit loin meat ageing on its physicochemical and sensory properties

Popis výsledku anglicky

Fifty male 90-day-old Hyplus rabbits (PS19 x PS40) were slaughtered (carcass weight: 2126 +- 316.1 g) to determine the effect of post-mortem ageing methods (wet vs dry) and ageing period (7 or 14 days) on the physicochemical characteristics and sensory properties of the longissimus thoracis et lumborum (LTL) muscle. Of the 50 carcasses, 10 were used for physicochemical meat quality assessment on 24 h post-mortem (D1). The remaining carcasses were assigned to either wet ageing (deboned muscles in vacuum-packaging) or dry ageing (whole carcass), for 7 &quot;D7&quot; or 14 &quot;D14&quot; days (n = 10 per treatment combination). Physicochemical and sensory analyses were performed after each ageing period. Results revealed that wet-aged LTLs were lighter in colour (L*) than the dry-aged LTLs, regardless of the ageing period. The wet-aged samples also had the highest a* values (redness) on D14 than all other treatments. Cooking loss percentages were greater in wet- than dry-aged meat on D14, but did not differ on D1 and D7 of wet ageing. Shear force decreased from D1 to D7 of ageing, regardless of the method used, and then stabilised. The dry-aged meat on D14 exhibited the lowest moisture content and the highest ash content, whilst the greatest malondialdehyde concentration was reported on D7 for dry-aged meat corresponding with its higher scores for off-odour intensity by the sensory panel. Whilst no significant differences were noted for overall acceptance on D7, the positive flavour development during dry ageing after 14 days was favourably evaluated by the panellists.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2025

Kód důvěrnosti údajů

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

Název periodika

Meat Science

ISSN

0309-1740

e-ISSN

—

Svazek periodika

229

Číslo periodika v rámci svazku

July

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

7

Strana od-do

"Article Number 109901"

Kód UT WoS článku

001537762600001

EID výsledku v databázi Scopus

2-s2.0-105010221693