The sensory quality changes in beef longissimus thoracis et lumborum and semimembranosus muscles during aging

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F17%3A43912578" target="_blank" >RIV/62156489:43210/17:43912578 - isvavai.cz</a>

Výsledek na webu

<a href="https://mnet.mendelu.cz/mendelnet2017/mnet_2017_full.pdf" target="_blank" >https://mnet.mendelu.cz/mendelnet2017/mnet_2017_full.pdf</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

The sensory quality changes in beef longissimus thoracis et lumborum and semimembranosus muscles during aging

Popis výsledku v původním jazyce

This study was conducted to determine the effects of long time aging on beef longissimus thoracis et lumborum (LL) and semimembranosus (SM) sensory meat quality traits. Beef LL (n = 18) and SM cuts (n = 18) from slaughtered Czech Fleckvieh animals (n=6) were assigned to storage at 2.0 degrees C for 7, 28, 42, 49 or 56 days. Increased aging time changed colour of LL and SM vacuumed beef steaks to 56 days of storage, SM became darker (L* = 41.16 to 38.02). In our case, total colour difference in SM storage exceeded the value earlier (42 days) than in LL (49 days), when the observer would find the difference between the two samples (INCREMENT E*ab = 2), although there was a bigger change at LL, although at LL it reached higher final values (4.13 versus 3.81). Meat quality traits were affected by long ageing differently. Quality characteristics of Czech Fleckvieh meat from the two different muscles were analysed and surprisingly had an acceptable sensory evaluation.

Název v anglickém jazyce

The sensory quality changes in beef longissimus thoracis et lumborum and semimembranosus muscles during aging

Popis výsledku anglicky

This study was conducted to determine the effects of long time aging on beef longissimus thoracis et lumborum (LL) and semimembranosus (SM) sensory meat quality traits. Beef LL (n = 18) and SM cuts (n = 18) from slaughtered Czech Fleckvieh animals (n=6) were assigned to storage at 2.0 degrees C for 7, 28, 42, 49 or 56 days. Increased aging time changed colour of LL and SM vacuumed beef steaks to 56 days of storage, SM became darker (L* = 41.16 to 38.02). In our case, total colour difference in SM storage exceeded the value earlier (42 days) than in LL (49 days), when the observer would find the difference between the two samples (INCREMENT E*ab = 2), although there was a bigger change at LL, although at LL it reached higher final values (4.13 versus 3.81). Meat quality traits were affected by long ageing differently. Quality characteristics of Czech Fleckvieh meat from the two different muscles were analysed and surprisingly had an acceptable sensory evaluation.

Druh

D - Stať ve sborníku

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

<a href="/cs/project/ED4.1.00%2F04.0135" target="_blank" >ED4.1.00/04.0135: Výukové a výzkumné kapacity pro biotechnologické obory a rozšíření infrastruktury</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2017

Kód důvěrnosti údajů

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

Název statě ve sborníku

MendelNet 2017: Proceedings of International PhD Students Conference

ISBN

978-80-7509-529-9

ISSN

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e-ISSN

neuvedeno

Počet stran výsledku

5

Strana od-do

557-561

Název nakladatele

Mendelova univerzita v Brně

Místo vydání

Brno

Místo konání akce

Brno

Datum konání akce

8. 11. 2017

Typ akce podle státní příslušnosti

WRD - Celosvětová akce

Kód UT WoS článku

000440194500099