The effect of dry aging on instrumental, chemical and microbiological parameters of organic beef loin muscle

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/62157124:16810/18:43876410

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

The effect of dry aging on instrumental, chemical and microbiological parameters of organic beef loin muscle

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

The effect of dry aging on instrumental, chemical and microbiological parameters of organic beef loin muscle

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

<a href="/cs/project/ED1.1.00%2F02.0068" target="_blank" >ED1.1.00/02.0068: CEITEC - central european institute of technology</a><br>

Návaznosti

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

Rok uplatnění

2018

Kód důvěrnosti údajů

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

Název periodika

LWT-Food Science and Technology

ISSN

0023-6438

e-ISSN

—

Svazek periodika

89

Číslo periodika v rámci svazku

MAR 2018

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

7

Strana od-do

559-565

Kód UT WoS článku

000423644700077

EID výsledku v databázi Scopus

2-s2.0-85034864453